Green Hot Sauce
 
Makes 2½ cups
Ingredients
  • 1 large jalapeño, seeded and diced
  • 1 small poblano pepper, seeded and diced
  • 1 Anaheim pepper, seeded and diced
  • 1 tomatillo, hull removed, diced
  • ¼ cup fresh lime juice
  • ¼ cup water, or more if desired
  • 2 tablespoons distilled white vinegar, or more if desired
  • 1 tablespoon honey
  • ¾ teaspoon kosher salt
Instructions
  1. In the work bowl of a food processor, process all peppers, tomatillo, lime juice, ¼ cup water, vinegar, honey, and salt until completely smooth, about 5 minutes; add more water and vinegar, if desired, to reach desired consistency. Transfer to a clean glass bottle with lid; refrigerate for 24 hours before serving. Refrigerate for up to 1 month.
Recipe by Louisiana Cookin' at https://louisianacookin.com/green-hot-sauce/