Green Hot Sauce Recipes

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.

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

Steps:

• Combine the parsley, spinach, yogurt, chives, olive oil, lemon juice, hot sauce, garlic and 1 teaspoon salt in a blender or food processor until smooth and bright green. Transfer to a bowl or container, cover and chill for at least 1 hour before serving.

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.