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Green Taco Sauce Recipe

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Ingredients

Warning0 allergens identified

Green Taco Sauce Recipe

6 jalapeño peppers

1 poblano pepper

1 serrano pepper

Fresh cilantro

½ cup white onion

½ tbsp olive oil

4 tablespoons lime juice

1 tsp salt

1 tsp cumin

2 cloves garlic

Instructions

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Instructions

Preheat your oven to 425°F (220°C).

Place the jalapeño and poblano peppers on a baking sheet lined with aluminum foil.

Drizzle a small amount of olive oil over the peppers, ensuring they are well-coated.

Roast for about 20-25 minutes or until the pepper skins are charred and blistered, turning them occasionally for even roasting.

Once roasted, remove the peppers from the oven and transfer them to a heatproof bowl.

Cover the bowl with plastic wrap or a kitchen towel and let the peppers cool for about 10 minutes. This step helps loosen the skins for easier removal.

Once the peppers have cooled down, gently peel off the charred skins. They should come off easily.

Slice open the peppers and remove the seeds and membranes. Use a knife or your fingers to scrape out the seeds.

In a blender or food processor, combine the roasted and deseeded jalapeño and poblano peppers along with the serrano pepper, fresh cilantro, white onion, garlic cloves, lime juice, salt, and cumin.

Blend all the ingredients until you achieve a smooth and creamy consistency. If desired, adjust the salt and lime juice to taste.

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Tips & Tricks (5)

Char Your Peppers for Depth 🔥
Roast the poblano, serrano, and jalapeño peppers directly over a flame or under the broiler until charred, then steam in a plastic bag for 5 minutes before peeling—this removes bitter skin and concentrates sweet, smoky flavors.
Balance Heat with Timing ⚖️
Remove serrano pepper seeds and membranes for milder heat, but leave jalapeño and poblano seeds intact for authentic spice levels—you control the kick by adjusting seed ratios rather than ingredient amounts.
Bloom Your Spices First 🌿
Toast cumin seeds in a dry skillet for 30 seconds before adding to your sauce to unlock their essential oils and create a richer, more complex flavor profile than using ground cumin.
Pulse, Don't Puree 🎯
Use short pulses in your food processor rather than continuous blending to maintain a vibrant green color and achieve a chunky texture that clings beautifully to tacos instead of a thin, separated sauce.
Add Citrus Last for Brightness 🍋
Squeeze fresh lime juice as the final step right before serving to preserve its bright, acidic notes that would otherwise fade if mixed in early; this keeps the sauce tasting fresh and alive.