Best Green (Jalapeno) Sauce Ever

Jackitup · February 10, 2018, 02:00:37 PM

Or store it in the freezer right away and thaw for use as needed. Good pretty much til it's gone. What I did with a recent garlic sauce failure, did not emulsify but still tasted really good, so into an empty plastic coke bottle and froze!

Bill/CDMX · February 10, 2018, 03:03:18 PM

Quote from: norcoscia on February 09, 2018, 06:35:01 PM
Wait.... what magic is this - Deconstructed Green Jalapeno Sauce. If this was 1692, and you were in Salem Massachusetts - lets just say, it would not be a good day for you

Too soon.

invertedisdead · February 10, 2018, 04:38:23 PM

I thought the verdict a few months ago on here was that frying did not kill botulism? That was when the "flavored and infused oils" sticky was posted in this section by Peter.

deb415611 · August 05, 2018, 09:55:05 AM

Just made a batch. I forgot how good it is.
thanks Craig

quietdesperation · August 05, 2018, 11:48:12 AM

looking forward to this!!

quietdesperation · August 21, 2018, 10:06:00 PM

Great!

Jackitup · August 21, 2018, 10:25:59 PM

Been awhile, got me jonesin' for some now!

juniorballoon · August 23, 2018, 07:56:32 PM

Wow, stumbling on this old post is very timely for me. I like jalapenos and use them here and there, but not really that often. This year I bought 4 jalapeno plant starts and the are producing like crazy. Was wondering what I was going to do with them all, and now I know. Look forward to giving this recipe a spin.

RobynB · November 05, 2018, 10:29:17 PM

After putting up a few dozen pints of both red and green jalapeno sauce this summer (now that I know it freezes well, I had to fill my freezer!) I was determined to try it on pizza. I made a pot of Rancho Gordo Royal Corona beans cooked with olive oil, ancho & New Mexico chile powders, cumin, salt and oregano. Topped the pizza with a mix of aged extra sharp cheddar and dry mozz, drained beans, sliced red onion and red bell pepper, and topped it post-bake with the sauce. I like the way it looked but not everyone did - next time I might use the red instead. I loved the flavor of this pizza. Thanks again, Craig. This sauce has become one of my favorite things over the years. Not the greatest photos but I had to snap a couple since it was new...

TXCraig1 · November 06, 2018, 07:18:58 PM

Quote from: RobynB on November 05, 2018, 10:29:17 PM
I loved the flavor of this pizza. Thanks again, Craig. This sauce has become one of my favorite things over the years.

Thank you. I'm happy you like it. I had it tonight ironically

Jon in Albany · June 06, 2019, 05:11:06 PM

Craig-
Do you get a commission on this from Trader Joe's?

TXCraig1 · June 06, 2019, 05:26:00 PM

Sadly, no.

parallei · June 06, 2019, 07:35:01 PM

jsaras · June 06, 2019, 09:16:23 PM

Quote from: Jon in Albany on June 06, 2019, 05:11:06 PM
Craig-
Do you get a commission on this from Trader Joe's?

I've got it, and it's not as good as Craig's sauce. It's got a lot of sugar.

Jon in Albany · June 06, 2019, 09:25:33 PM

Quote from: jsaras on June 06, 2019, 09:16:23 PM
I've got it, and it's not as good as Craig's sauce. It's got a lot of sugar.

I noticed that on the ingredient list and skipped buying it today. It just looked a lot like Craig's sauce, which I really liked the few times I've made it.

Howitzer21 · August 14, 2024, 04:16:15 PM

I made a batch of the green sauce earlier this week, added some poblanos and banana peppers from the farmers market and it's really nice, although milder than I expected.

We're going to try it as the base for an elote corn pizza this weekend.

Thanks for the recipe Craig.

Howitzer21 · August 26, 2024, 01:58:01 PM

Can confirm, this works really well on the elote / esquite corn pizza. We've been trying to find a sauce to use as the base for that pizza as we've tried a few iterations, green sauce is best. Thanks again Craig.