My homemade green Tabasco® sauce recipe is hot and tangy, and so easy to make in your own kitchen! Use it on everything from eggs to tacos.
If you’re a hot sauce lover you’ve got to make a batch of this fresh homemade green Tabasco sauce!
Whether you call it green Tabasco, green sriracha, or salsa verde — this is the green version of a classic red hot sauce, made with a pound of jalapeño (or Serrano) chilies. You can be sure this sauce packs a wallop. If you love hot sauce, then you’ll love being able to make our own and control what goes in. It’s good on everything from scrambled eggs to tacos and it keeps plenty long enough to polish it off.
homemade green Tabasco sauce ingredients
- Serrano or jalapeno peppers
- Serranos are much hotter than Jalapeños, so choose according to your taste for heat. Mix them if you like.
- garlic
- salt
- brown sugar
- cider vinegar
Hot peppers are technically in season in late summer, so that’s an ideal time to make this sauce. But luckily you can get all kinds of peppers year round in most supermarkets, and they’re easy to grow, too. A lot of hot sauce recipes call for cooking the pureed peppers. I see no need for that, and I prefer the bright green color and the bright kick of the raw peppers. After pureeing them you let the mash hang out in the fridge for a day or two to mature. Then you strain the mixture, pressing like crazy to get all the juice extracted, and you’ll be left with a cup of pure green gold. I think green hot sauces have more of the fresh pepper flavor than the reds do. This one is really good and really versatile.
The puree hangs out in the fridge to mature for a day or two before being strained.
Recycled commercial hot sauce bottles are perfect to use because they let you pour the sauce out in dashes. Use a small funnel to fill them.
how we’re using our homemade green hot sauce!
- Fried Chicken Tacos
- Perfect Egg Tartines
- Sweet Corn and Hatch Chile Salsa
- Mexican Short Rib Tacos
- Mexican Fajita Steak Salad
- Steak Taco Crunch Wraps
Featured comment:
“Wow – I’m becoming such a fan, Sue! I make at least one of your recipes a week! We LOVE green sauce and with the abundance of jalapenos I have growing in my garden, they will no longer go to waste! Cheers!” ~ Candace
Homemade Green Tabasco Sauce
Ingredients
green tabasco
- 1 lb Serrano or jalapeno peppers*
- 1 clove garlic
- 1 tsp salt
- 1 Tbsp brown sugar
- 1/4 cup white or cider vinegar
Instructions
- First make the tabasco ~ Rinse the peppers, and cut off the stem tops. Slice the peppers, seeds and all. Put them into the bowl of a food processor. Add the garlic, salt and brown sugar. Puree the mixture, pulsing and scraping down the sides of the machine as necessary to get it as finely pureed as you can. Note: Be careful as the fumes will be powerful. You may want to wear gloves, and be careful not to touch your eyes, nose, or mouth while working with hot peppers.
- Add the vinegar to the peppers and stir well. Put the mash in a bowl or jar with a lid and refrigerate for 24 – 48 hours.
- Strain the mixture through a mesh seive, pressing with the back of a spoon to get all the liquid out. Do it in batches, and keep at it — the more you press the more liquid will be released. You should end up with at least a cup of sauce.
- Store the sauce in a clean bottle in the refrigerator. It should last a couple of months.
- Give the bottle a shake before using as the contents will settle.
I have loads of peppers, so I’m going to try this. I see comments about using it in a cocktail, but I don’t see where your cocktail recipe is. Could you please tell me what it is? Thanks!
That was in a much older version of this post, I’ll see if I can dig it up for you.
Brown sugar? You can call this hot sauce, but NOT tobasco.
Point taken! I think that little bit balances out the flavors in this sauce.
I just stumbled onto this post. It looks wonderful and I mean to try it when peppers come around again. I wonder what it would take to process this sauce into bottles for canning. I can imagine little green bottles tied with ribbon as gifts at the holidays. The mixologists in my crowd would go nuts.
I didn’t formulate this with canning in mind, but you might research it, I’m sure you could fine a can-able recipe, it would just have to be tested for the acidity level.
Very interesting way to make ‘green Tabasco’. I have a question, though:
In the body of your post, you mention that there is no need to cook the chiles. Yet in the photograph of the chiles in the food processor, the chiles appear to have been toreado–sauteed in oil till slightly browned. I’m a little confused. Help, please?
Cristina
Mine were raw, but you certainly could roast them for an interesting flavor!
I may need to try this tabasco out with the massive amount of ripe jalapenos we have growing in our backyard! And the martini will definitely be happening one of these long late-summer afternoons. 🙂
I’ll drink to that! It sounds great and is a must try! I see it in my future. Like your blog!
Thanks Pam, I think the drink is really good, it has a nice contrast of cooling and (slight) burning sensations going on… hope you like it.
Can’t believe you made Tabasco and that it can be included in a cocktail, I love Tabasco.
There are lots of them (mostly for the red kind) Here’s a list!
http://www.barnonedrinks.com/drinks/by_ingredient/t/tabasco-sauce-896.html
Wow – I’m becoming such a fan, Sue! I make at least one of your recipes a week! We LOVE green sauce and with the abundance of jalapenos I have growing in my garden, they will no longer go to waste!
Cheers!
I’m so glad, Candace! If you like spicy green sauce, be sure to try my Chimichurri, it’s one of m favorites!
https://theviewfromgreatisland.com/2012/10/minimal-monday-chimichurri-sauce.html
and the spicy green chutney, if you like Indian food:
https://theviewfromgreatisland.com/2012/05/spinach-and-onion-pakora-with-green-chutney.html
Thanks, Sue – we love Indian food!
Cheers!