SALSA DE ESCABECHE – Sharp, Savory, and Ridiculously Easy

Salsa de Escabeche Recipe – Tangy, Briny, and Texture-Forward

Intro

Some of you might’ve seen Manzana Oaxaqueña in the Salsa 101 series — the one I filmed upstate with my good buddy TJ. A few weeks later, he flew out to Chicago to hang, cook, and cause a little trouble in the kitchen. We made his escabeche, and naturally, we turned it into a salsa.

This is hands down one of the easiest salsas you can make. No roasting, no simmering, no balancing act. Just good escabeche, olive oil, herbs, and the right texture. TJ uses this all over the place: folded into beef tartare, spooned over garnachas, and allegedly a little in his hair just to keep it in line. I’ve turned it into a dressing and even a mayo, and trust me… it goes.

Why This Salsa Works

• Built-in Flavor – Escabeche already brings acid, spice, and depth. You’re just unlocking it.

• Texture Is the Point – Grinding instead of blending keeps it punchy and structured.

• Zero-Cook Salsa – No heat required. This one’s instant gratification.

• Endlessly Adaptable – Salsa today, dressing tomorrow, mayo the day after.

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Ingredients

YIELD: 1 pint

• 410g escabeche, drained (about 1¾ cups) - link to my full Escabeche recipe here

• 100g extra virgin olive oil (about ½ cup)

• 10g parsley, minced (about ¼ cup)

• 4g Diamond Crystal kosher salt (about ¾ tsp)

Instructions

1. Grind the Escabeche
   Using a meat grinder fitted with the smallest die, grind the drained escabeche into a bowl.

2. Season & Finish
   Add the olive oil, parsley, and salt. Mix well until fully combined.

3. Taste & Adjust
   Adjust seasoning as needed. That’s it.

No grinder? You can hand-chop or use a food processor in a pinch, but the texture won’t hit the same. The grinder really is the move here.

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Tools I Used

• Meat grinder (smallest die)

• Mixing bowl

• Rubber spatula or spoon

• Knife

• Cutting board

Tips & Tricks

• Texture Matters – Don’t overwork it. You want definition, not a paste.

• Oil Choice – Use a good olive oil here. You’ll taste it.

• Beyond Salsa – Thin it out for a dressing, or emulsify it into mayo.

• Storage – Keeps well in the fridge for several weeks.

Make It & Show Me

If you make this salsa — or turn it into something wild — I want to see it. Tag me @goatboyintl so I can check it out.