Magical Green Sauce

Rating:

Total Time:

25 minutes

Difficulty:

Easy

Magical Green Sauce is part salsa, part hot sauce (don’t worry it’s actually kinda mild) and it’s PERFECT for keeping stocked in the fridge at all times!

Magical Green Sauce from www.whatsgabycooking.com (@whatsgabycookin)

If you love a subtle kick to any of your recipes, this is for you. Magical Green Sauce is a jalapeno, onion and oil mixture that is great for just about everything you could think of:

  • Dip for french fries
  • Drizzle for tacos
  • Mix it into your bowls and burritos
  • Add it on top of baked potatoes
  • Spoonful over some avocado toast
  • Use it as a spread on your sandwiches
  • Dip some falafel in it
  • I mean I could go on for hours….

The bottom line is, this stuff is actually magic. And once you make a batch, you’ll understand. The other bonus is that is keeps well in the fridge for up to 2 weeks so you can mix and match it on any number of recipes. Just add it every time you need a bit of a kick and you’re golden!!

Magical Green Sauce from www.whatsgabycooking.com (@whatsgabycookin)

Magical Green Sauce

Gaby Dalkin
This creamy green sauce is the perfect condiment for anything that needs a subtle kick! It's essentially an emulsified green salsa and I can't get enough!
5 from 4 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Mexican, Tex Mex, Southwestern
Servings 8 people

Ingredients
  

For the Magical Green Sauce

  • 1/2 pounds fresh jalapeños, stems removed (you can remove seeds if you want less heat)
  • 1/2 yellow onion
  • 3 cloves garlic
  • 3/4 cup grapeseed oil (or canola oil)
  • 1/2 teaspoon kosher salt
  • 1-2 teaspoons red wine vinegar

Instructions
 

For the Magical Green Sauce

  • Place the peppers, onion and garlic in a medium saucepan and just enough water to cover. Place over medium high heat and bring to a simmer, reduce heat to maintain a simmer for about 15 minutes or until peppers pierce easily with a knife, soft not mushy. Drain, reserving 1/2 cup cooking liquid and allow to cool 15 min.
  • Put everything into a blender along with the salt, vinegar and begin to blend until smooth, adding in a little reserved cooking water if needed.
  • With the blender on medium low slowly pour in the oil in a steady stream. Continue to blend until the mixture is light and creamy.
  • Remove from the blender, allow to cool and place in an airtight container in the fridge for about a week. (Makes 2 cups)

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6 comments

  1. Tammy

    Can you sub avocado oil or olive oil for the grapeseed or canola oil

  2. Monika

    5 stars
    I think all of your sauces are magical!! They add so much flavor and zip to different dishes, this one is sure to become a favorite!

  3. Jenny P

    5 stars
    I’m trying this tonight! Since I haven’t made it before, I’ll do the recipe as-is, but I would like to roast the peppers, onion and garlic for my next try. Have you done that before? I see that I may need to add some simmering liquid. Plain water, perhaps? Maybe I won’t need to add it at all! 🙂 Love your recipes, Gaby!

  4. sarah slaght

    5 stars
    Hi Gabby!!

    I just made this and my lips are burning because I did NOT deseed the jalapenos 🙁 I’m roasting cauliflower and will drizzle it on top. Next time I will deseed half! Thank you for all your wonderful recipes and your adorable personality that you share on Instagram.

  5. Tina Rainbolt

    5 stars
    There should be a better word than magical to describe this sauce. This stuff is UHHHMAAAAYZEEENG! I’m making it on the regular as it must be kept in the fridge at all times. I am a bit of a wimp on heat so I deseeded my jalapeños and the flavor is brilliant with just the right amount of fire (my hubster says it’s still too hot but he can’t help himself from having more). I am forever grateful for the recipe!