THE Spicy Green Sauce

Yes!! You heard right! I am sharing my green sauce recipe. In honor of Cinco the Mayo, I figured this would be a perfect post to share. You won't believe how simple this recipe is. This sauce is absolutely the best Mexican sauce I've had, it pairs well with everything; tacos, burritos, tostadas, gorditas, etc. or you can even eat it with corn tortillas as a salsa to dip in. I originally found out about this delicious sauce when we went out to eat at a local Mexican restaurant that was a "hole in wall" in downtown Lexington. The place was small, but they made delicious food. All of our friends and family loved that place and when it closed down, we were so bummed about it. We even became friends with the owner and every single time we ate there, I used to ask him what was in the "green sauce." But he knew we mainly came there for the sauce, so he would never tell us what was in it. It took me years to figure out with many different tries how this sauce was made. I asked around, I looked up recipes on online, but none of them compared to the "green sauce" I originally had at El Habanero Loko. I was super excited when I finally figured it out and perfected the recipe a couple of years ago. Every time I made this sauce, people would ask me what I put in it and try to figure it out and I'd tease them and say "it's my secret". My husband is really surprised I'm sharing this, since he doesn't really know how I make it. haha. Anyway, I hope you try this out and enjoy it with your Mexican platos!

Just a quick note, I get all my peppers from the local Mexican grocery store in my town because for some reason their peppers have the best quality and spice level. The hotter the peppers are, the better this sauce will taste!

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Spicy Green Sauce

Ingredients

- 10 to 12 fresh jalapeños peppers

- 4 serrano peppers

- 1 habanero pepper

- 1 tbsp of canola oil for roasting

- 1/2 cup of canola oil for sauce (must use canola oil for this sauce)

- 1/2 tsp of salt (or to taste)

Directions:

1 - Pre-heat the oven to 375 degrees.

2 - Wash all the peppers with stems on and dry them with a clean towel and put them in a mixing bowl.

3 - Coat the peppers with 1 tbsp of canola oil and sprinkle a pinch of salt and mix them up.

4 - Arrange them on baking sheet pan or tray and put them in the oven.

5 - Roast the peppers in the oven for 15 minutes, and then broil them on low for 5 minutes or until the skin is charred a little.

6 - Take them out of the oven and cut off the stems from the peppers carefully.

7 - Cut the peppers into 1-2 inch pieces and add them into a tall container that you can blend in using a hand blender.

8 - Add the 1/2 cup of canola oil and 1/4 tsp of salt.

9 - Using the hand blender start blending the peppers until they turn into a smooth sauce; the oil will be completely mixed in and the sauce will be light green color.

10 - Let the sauce cool down and then take out the sauce in a container, or a plastic squeeze bottle. You can get those at Walmart, or order them from Amazon. Top your favorite platos with this delicious sauce and Enjoy!

Note: You can make this sauce ahead of time and store it up to two weeks or more in the refrigerator.