The Green Sauce
Perfect for tacos, sandwiches, salads, on eggs, as a dip or as a marinade… this sauce is boss.
There’s lots of fresh cilantro, scallions, charred jalapeños, garlic, and lime for a perfectly zesty and herbaceous condiment that should always be in your fridge.
Have fun!
- 1 small bunch cilantro, with about 2 inches of stems trimmed and discarded
- 2 green onions, very white tips trimmed and roughly chopped
- 1 Tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp kosher salt
- 2 cloves garlic, peeled and ends trimmed
- 1/2 large avocado, or one small avocado (better to have too much here than too little)
- 2 charred jalapeños (see instructions)
- 2 limes, about 2 Tbsp juice
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If you have a gas stove turn a burner on to high and place the jalapeños right over the flame until they have a charred exterior, rotating as necessary (Watch them closely!).
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If you have an electric stove, preheat your broiler and place the jalapenos on a peice of foil. Set under the flame, rotating often until the peppers char.
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Set the charred peppers aside until they are cool enough to handle. Remove some of the charred skin using your hands (it isn't necessary to remove it all) and the stems. Cut the pepper in half and remove the seeds (unless you want it really spicy then you can leave them in).
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Combine all the ingredients in a food processor or a blender and process until smooth, add more lime or rice vinegar if your machine needs more liquid (they're all different).
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Keep covered in the fridge for up to a day or two.
