Turn up the heat with this zesty Green Hot Sauce, part of our In a Pickle recipe series! Made with a blend of fresh jalapeño, poblano, Anaheim peppers, and tomatillo, this bright, tangy sauce gets a kick from lime juice, vinegar, and a touch of honey. Perfect for drizzling over tacos, grilled meats, or roasted veggies, it’s a bold, homemade condiment you’ll want to keep in the fridge all summer long.
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
- 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.
