I love this green sauce on anything with protein. Goes great on surf and turf tacos with mango salsa, steak, eggs, jerk chicken, you name it. Plus, this is a relatively big batch, so you can save it and probably have enough to put it on all those things.
- 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
- White Wine Vinegar (splash)
- Salt (to taste)
- Onion & Garlic Powder (to taste)
- Water if need be
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, you can 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 me 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 it inside. 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.
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 frig, mix and enjoy!
