Best 3 Green Hot Sauce Recipes
Green hot sauce is a vibrant and versatile condiment bursting with both flavor and heat. With its origins in Mexico, this fiery sauce has gained worldwide popularity due to its ability to elevate ordinary dishes into extraordinary culinary experiences. Made from a blend of spicy green chilies like jalapeños, serranos, or tomatillos, green hot sauce can range from mild to extremely hot, accommodating various spice preferences. Whether you're looking to add a kick to your favorite Mexican dishes, enhance the flavors of grilled meats, or simply enjoy the thrill of a spicy condiment, exploring the world of green hot sauce is sure to tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
GREEN HOT SAUCE (SALSA VERDE)
This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.
Provided by Sherbear1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
- Pour the cooked vegetables into a blender, and blend until smooth.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g
LIQUID GREEN FIRE HOT SAUCE
This tasty sauce is a sure-(green)fire way to wake up your taste buds. I consider it a health food; you can actually feel the calories melt away as you eat it. And even if it isn't actually burning calories, it's a much better way to work up a sweat than using a stair master. It can be used as a dip, a condiment, or a sauce for dishes like chile rellenos or enchiladas. It is best when you put refridgerate the sauce for about an hour after preparation to allow the boiled tomatillos and peppers to cool down.
Provided by Mark H.
Categories Sauces
Time 25m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Boil tomatillos and peppers in water for about 10 minutes, or until the green color of the tomatillos and jalapenos turn from a slick green to a dull green (You want them to be soft, but not too mushy).
- Remove tomatillos and peppers from water; cut off stem caps from peppers, but do not remove seeds (unless you're a sissy).
- Place tomatillos, peppers, garlic, cilantro (if used), and a couple pinches of salt into a food processor.
- Blend in the food processor for 20-30 seconds, depending upon desired consistency.
- Taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt).
- Pour into a re-sealable container or jar, let it rest in the fridge for about 30 minutes, then enjoy with chips or use as a condiment.
- This sauce seems to keep well in the fridge for at least 10 days (I have never pushed it further than that, but then it usually doesn't last that long anyway).
- NOTE: After using the food processor, it is sometimes best to open in a well ventilated area as the fumes from processing boiling hot peppers can take your breath away.
- NOTE TO SISSIES: If you can't handle the heat, drinking milk and/or eating a flour tortilla will provide the best relief.
GREEN HOT SAUCE
Found this on the Chile Pepper Magazine web site. If we get jalapenos like last summer I'm going to put this to use!
Provided by Busters friend
Categories Low Protein
Time 40m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a large non-aluminum pot over medium-high heat, combine all ingredients.
- Carefully bring to a boil, and boil for about 5 minutes. Let cool, then puree mixture in a blender. Return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. Again, be careful of the vapors. Let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids.
- Process in covered hot water bath for 10 minutes.
- Place in a cool, dark place to "mature" for 2 to 3 months.
Tips:
- Choose the Right Peppers: Select fresh, ripe peppers that are firm and brightly colored. The type of pepper you use will determine the heat level and flavor of your sauce.
- Roast or Char the Peppers: Roasting or charring the peppers adds a smoky, caramelized flavor to the sauce. You can do this over an open flame, in the oven, or under a broiler.
- Remove the Seeds and Ribs: If you want a milder sauce, remove the seeds and ribs from the peppers before blending. However, leaving them in will give your sauce more heat.
- Use Fresh Herbs and Spices: Fresh herbs and spices, such as cilantro, oregano, cumin, and garlic, add flavor and complexity to the sauce. Experiment with different combinations to find your favorite blend.
- Adjust the Acidity: The acidity of the sauce can be adjusted by adding lemon juice, lime juice, or vinegar. Start with a small amount and add more to taste.
- Use a Food Processor or Blender: A food processor or blender is the easiest way to purée the sauce until smooth. Make sure to blend it for long enough to achieve a creamy consistency.
- Taste and Adjust Seasonings: Once the sauce is blended, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or other spices to taste.
Conclusion:
Making green hot sauce at home is a fun and rewarding experience. With a few simple ingredients and a little bit of time, you can create a delicious and versatile sauce that can be used on everything from tacos and burritos to chicken, fish, and vegetables. So experiment with different peppers, herbs, and spices to find your perfect combination. And don't be afraid to adjust the recipe to suit your own taste preferences.
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