Homemade Green Tabasco Sauce and a Green Martini

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Homemade Green Tabasco Sauce and a Green Martini ~ Make your own spicy green Tabasco-style hot sauce and use it to make a fabulous cocktail, then put it on all your favorites, from eggs to tacos!

See the summer hard: Make a batch of this fresh green Tabasco, and then dip a nice dash into an amazing cocktail that mirrors the contrast of fresh cucumbers and coriander against the fiery Serrano pepper. My husband and I loved this drink. It's perfect for the end of a hot day, and I think it would go down well with any themed snack south of the border, even something as simple as chips and salsa or guacamole. It doesn't sound like much, I know, but the taste is really nice. You can also serve it on ice, which was especially refreshing, and we finally preferred it that way.

You can call it Tabasco Verde, Sriracha Verde, or Salsa Verde – this is the green version of a classic red-hot sauce. But don't think that means it is softer. The pound of serrano peppers that goes into this sauce is a strong hit. If you love hot sauce then you will love being able to make ours and control what goes in. Is good at everything and keeps enough time to polish it.

Hot peppers are plentiful right now, as the end of summer is technically when they are in season. But luckily you can get them year-round at most stores. Many hot sauce recipes call for mashing the peppers. I don't see the need for that, and I prefer the bright green color and the bright kick of raw peppers. After mashing, you let the puree hang in the fridge for a day or two to ripen. Then strain the mixture, pressing like crazy to extract all the juice, and you will be left with a cup of pure green gold. I think green hot sauces have more of a fresh pepper flavor than red ones. This is really good and really versatile.

The puree is hung in the fridge to ripen for a day or two before being strained.

Recycled commercial hot sauce bottles are perfect to use because they allow you to pour the sauce into dashes. Use a small funnel to fill them

Reader Rave ~

"Wow! I'm becoming a fanatic, Sue! I make at least one of your recipes a week! WE LOVE green sauce and with the abundance of jalapeƱos I have in my garden, they will not be wasted anymore! Health!" ~ Candace

Homemade Green Tabasco and a Green Martini

A bright and burning green homemade Tabasco sauce!

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Seasoning, sauce

American kitchen

green tabasco

  • 1 pound of serrano or jalapeƱo pepper
  • 1 clove garlic
  • 1 teaspoon salt
  • 1 tablespoon of brown sugar
  • 1/4 cup white vinegar or cider

green martini

  • a 1-inch slice of chopped peeled cucumber
  • a few coriander leaves on a tablespoon
  • 2 oz gin
  • 3/4 oz fresh lemon juice about 1/2 lemon
  • 1 oz plain syrup or agave nectar
  • 1 teaspoon of Tabasco green sauce
  • Make the tabasco first ~ Rinse the peppers and trim the tips of the stems. Slice the peppers, the seeds, and everything. Put them in the bowl of a food processor. Add garlic, salt, and brown sugar. Puree the mixture, pressing and scraping down the sides of the machine as necessary to obtain a mash as fine as possible. Be careful as the fumes will be powerful.

  • Add the vinegar to the peppers and stir well. Place the puree in a bowl or jar with a lid and refrigerate for 24 to 48 hours.

  • Strain the mixture through a mesh, pressing with the back of a spoon to remove all the liquid. Batch it and hold it – the more you press, the more fluid will be released. You should end with at least a cup of sauce.

  • Store the sauce in a clean bottle in the refrigerator. It should last a couple of months.

  • Shake the bottle before using.

  • To make the green martini ~ put the cucumber and coriander in the bottom of a cocktail shaker and mix, or mash them with the back of a spoon to release their juices and flavors.

  • Add the gin, lemon juice, plain syrup, and Tabasco. Add ice and shake well.

  • Strain into a martini glass, or serve over fresh ice in an antique glass.

  • Decorate with a cucumber wheel.

Thanks for fixing!


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