Best Green Hot Sauce Recipes

GREEN HOT SAUCE (SALSA VERDE)

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.

MEXICAN SALSA VERDE, GREEN HOT SAUCE

Steps:

• Combine all the ingredients in a food processor.
• Process until almost smooth.
• Let stand at room temperature for 1-2 hours.

GREEN BEANS AND HOT SAUCE

Steps:

• Place green beans, onions, tomatoes, banana peppers, bell pepper, and water in a large pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer approximately 10 minutes, until green beans are tender.
• While green beans are steaming, arrange bacon slices in a medium skillet. Fry over medium heat until crispy, approximately 10 minutes. Drain on paper towels. Crumble and set aside.
• Spoon green bean mixture and juice into a serving dish. Sprinkle crumbled bacon over top and serve immediately.

GREEN HOT SAUCE

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.

LIQUID GREEN FIRE HOT SAUCE

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.

SALMON AND GREEN BEANS POJARSKI WITH CUCUMBER HOT SAUCE

Steps:

• Remove and discard any skin and sinew from the salmon and cut the flesh into 1-inch pieces.
• Cut away any damaged spots on the beans, wash thoroughly in cold water, and cut into 1-inch pieces.
• To make the fresh bread crumbs, break fresh bread into pieces and grind in the bowl of a food processor. You should have 1 1/2 cups. (Note: fresh bread crumbs are superior to dry bread crumbs. If, however, fresh crumbs are not available, use half the amount of dry crumbs - 3/4 cup for this recipe.) Transfer to a bowl and set aside.
• Place the green beans and hot pepper in the bowl of a food processor and process until finely chopped; the mixture should be rather granulated, not smooth and liquid. You should have about 2 cups. Transfer to a bowl and set aside.
• In the unwashed bowl of the processor, place the salmon and process for a few seconds, starting and stopping the machine, until coarsely chopped. Add to the bean puree with the eggs, bread crumbs, garlic, pepper, salt and shredded basil. Mix well.
• Using a spoon, make patties weighing about 3 to 3 1/2 ounces each. Wet your hands if you feel they will stick to the salmon mixture and arrange the patties on a tray lined with plastic wrap. You should have 12 patties, 2 per person, and each patty should be no more than 1 inch thick and about 3 inches across. Set aside while you make the sauce.
• To cook the salmon, use 2 large skillets, preferably nonstick. Heat 2 tablespoons of the oil in each skillet. When hot, add the patties and cook over medium to high heat for 2 1/2 minutes on each side. Set aside for a few minutes before serving with cucumber hot sauce.

SALSA VERDE (GREEN HOT SAUCE)

Steps:

• Place tomatillos,chilis, onion, and garlic in big pot (I use my old spaghetti pot) add water just to cover. Sprinkle salt over the top. Bring to a boil, reduce heat to med-low and cook until tomatillos are soft and have turned slightly brownish in color 20-30 minutes. Add water if needed to keep from burning as it cooks.Drain the liquid off the vegetables and mix in a blender until smooth