I love this sauce… and I put it on pretty much anything with protein.
Don't want to hear me ramble on and on... get just the recipe here!
This green sauce is one of my go-tos. It works on everything — surf-and-turf tacos with mango salsa, steak, eggs, jerk chicken… even as a salad dressing when I’m pretending to be healthy. I usually make a big batch so I can keep it in the fridge and throw it on all sorts of meals throughout the week.
Recipe Supplies:
• Jalepenos (2)
• Serano (2)
• Tomatillos (2)
• Habanero (1) if you want extra spicy
• Green Onions (few)
• Cilantro (1/2 bushel)
• Garlic Cloves (6)
• Lime (1 juiced)
• EVOO (couple splashes)
• Heavy Cream (couple splashes)
• Parmigiano (1 teaspoon graded) if you want it a bit thicker but not needed
• White Wine Vinegar (splash)
• Salt (to taste)
• Onion & Garlic Powder (to taste)
• Water if need be
Instructions:
Start by cleaning and deseeding the peppers if necessary. If the peppers aren’t too hot, you can keep the seeds (or use more peppers). If they are hot, just discard them. Peppers vary so much in heat, so I always taste them before cooking. I once had a situation where a pepper was so hot that I spent a good 10 minutes with my head under the sink, trying to cool down with running water. It took about as long as it takes to finish a vodka soda to feel normal again. Needless to say, those seeds didn’t make the cut.
Grill your peppers, garlic, and onions in a cast-iron pan under the broiler until the peppers blister, about 10 minutes or so. You can use a griddle for this too, but if you’re using habaneros, I wouldn’t recommend doing it inside on a griddle. The steam from them is like pepper spray and will clear everyone out of the kitchen. Trust me, I learned this the hard way with a particularly fiery batch.
Cook them outside or in an oven.
Once the veggies are cool enough to handle, toss them into a blender with some EVOO, white wine vinegar, cilantro, and lime.
If needed, add a little water to help everything blend together. Taste the sauce to gauge the heat level. I use the cream to cool it down to your liking… it’s usually very spicy to start. Blend again, season to taste, and add a little parm. The sauce is going to be hot temperature-wise—cool it in the fridge, mix, and enjoy