Best 3 Green Hot Sauce Recipes
**Discover the Fiery and Versatile World of Green Hot Sauce: A Culinary Journey from Mild to Wild**
Green hot sauce, a vibrant and flavorful condiment, adds a zesty kick to a wide range of dishes, from tacos and burritos to grilled meats and even fruit salads. Made from fresh green chili peppers, this spicy sauce comes in various forms, each offering a unique taste experience. From the mild and tangy tomatillo salsa to the fiery and flavorful habanero sauce, green hot sauces cater to diverse palates, adding a vibrant green hue and a burst of heat to any meal. This article presents a collection of green hot sauce recipes that span the spectrum of heat levels, from mild to wild. Whether you prefer a subtle warmth or an intense burn, these recipes will guide you in creating your perfect green hot sauce.
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:
- Use a variety of peppers to create a complex flavor profile. Bell peppers add sweetness, jalapeños add heat, and habaneros add a spicy kick. Experiment with different combinations to find the perfect balance of flavors.
- Roast the peppers before blending them. Roasting brings out the natural sweetness of the peppers and mellows out their heat. This will result in a more flavorful and balanced hot sauce.
- Add other ingredients to enhance the flavor of your hot sauce. Common additions include garlic, onion, cilantro, and lime juice. You can also add spices like cumin, coriander, and smoked paprika to create a unique flavor profile.
- Start with a small batch of hot sauce and experiment with different ingredients and proportions until you find a recipe that you love. Once you have a recipe that you're happy with, you can scale it up to make a larger batch.
- Store your hot sauce in a cool, dark place. This will help to preserve its flavor and prevent it from spoiling.
Conclusion:
Green hot sauce is a versatile condiment that can be used to add heat and flavor to a variety of dishes. It's easy to make at home with just a few simple ingredients. With a little experimentation, you can create a green hot sauce that is perfect for your taste. So get creative and have fun making your own green hot sauce!
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