See the summer out with a bang — make a batch of this fresh green Tabasco and then use a few good dashes in an amazing cocktail that plays up the contrast of cool cucumbers and cilantro against the fiery Serrano pepper. My husband and I both loved this drink. It’s perfect for the end of a hot day, and I think it would go really well with any south of the border themed appetizers, even something as simple as chips and salsa or guacamole. It doesn’t look like much, I know, but the flavor is really nice. You can also serve it over ice, which was especially cooling, and we ultimately preferred it that way.
You can call it green Tabasco, green sriracha, or salsa verde — this is the green version of a classic red hot sauce. But don’t think that means it’s milder. The pound of Serrano chilies that goes into 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 and it keeps plenty long enough to polish it off.
Hot peppers are plentiful right now since late summer is technically when they’re in season. But luckily you can get them year round in most stores. 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.
- 1 lb Serrano or jalapeno peppers
- 1 clove garlic
- 1 tsp salt
- 1 Tbsp brown sugar
- 1/4 cup white or cider vinegar
- 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. Be careful as the fumes will be powerful.
- 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.
Hot peppers are powerful, so be sure to wash well after handling them, and be extra careful around pets and children.
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.
- a 1 inch slice of peeled cucumber, chopped
- a few cilantro leaves (about a Tbsp)
- 2 oz gin
- 3/4 oz fresh lemon juice (about a 1/2 lemon)
- 1 oz simple syrup or Agave nectar
- 1 tsp greenTabasco sauce
- Put the cucumber and cilantro in the bottom of a cocktail shaker and muddle, or crush them with the back of a spoon to release their juices and flavors.
- Add the gin, lemon juice, simple syrup and Tabasco. Add ice and shake well.
- Strain into a martini glass, or serve over fresh ice in an old fashioned glass.
- Garnish with a cucumber wheel.
Recipe adapted from Populayer