Create a spicy, delicious Green Taco Sauce with roasted peppers and garlic oil. It is the perfect topping for all your favorite Mexican foods. It is fresh-tasting and spicy. The best part is that it is made from simple ingredients with minimal effort.
Enjoy with tortilla chips as a dip or as a topping on tacos, chicken fajitas, and taco pie. The options are endless. Pour the spicy sauce into a squeeze bottle for an easy way to use it, just like the taco trucks! This spicy green sauce will become your new favorite thing.
- Poblano Peppers- A mild pepper that is full of flavor. Perfect for this sauce.
- Jalapeno Peppers- A bit spicy, just still not too spicy. They bring a bit of heat.
- Serrano Peppers- This pepper brings a kick to the sauce—a spicy little thing.
- Avocado Oil- A neutral oil to bring the sauce together.
- Garlic Infused Olive Oil - Adds the garlic flavor without the garlic. I love the garlic oil from Trader Joe's.
- Kosher Salt - Needed to add another layer of flavor.
- Fresh Cilantro - Brings that fresh herb flavor to the sauce.
- Lime Juice - Adds a wonderful brightness and fresh flavor.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Cover a baking sheet with parchment paper for easy clean-up. Place the poblano, jalapeno, and serrano peppers on the baking sheet. Brush the peppers with avocado oil.
Roast the peppers in a preheated oven at 425 degrees F for 15 minutes or until they blister.
Remove the peppers from the baking sheet. Cut off the stems and discard them.
Place the roasted peppers with tongs in a food processor, high-powered blender, or immersion blender and puree.
While the food processor is running, slowly pour the remaining avocado oil and garlic oil into the processor.
Next, add the cilantro and salt. Pulse until smooth.
Squeeze in the fresh lime juice and give the sauce one last stir. Cool the sauce and use within one week.
Green Sauce Variations
Creamy Green Sauce: Add a diced avocado to the food processor for a smooth, creamy sauce version. The creamy avocados add a wonderful texture to this sauce. The creamy texture also helps mellow out the sauce.
Salsa Verde Green Sauce: This sauce is loosely based on a green tomatillo recipe. Add two tomatillos to the roasting pan, and be sure to remove the papery husk before roasting. Tomatillos look like small green tomatoes, but they are very different.
Mild Green Taco Sauce: Love the flavor but hate the spice? Carefully cut open the peppers and remove the seeds and membranes. The heat is stored in the seeds. Add an additional poblano pepper and reduce the serrano peppers to one or none, depending on the heat level. Customizing the heat level is possible and a great way to enjoy the flavor with the heat when made in your own kitchen.
Storing And Freezing
To Store: If you have a convenient squeeze bottle, keep the green sauce in it. Otherwise, keep it in an airtight container for up to four days.
To Freeze: Make a double batch and freeze in a freezer-friendly container in useable size batches—Defrost before using.
Level up taco night with what my kids call the green stuff - otherwise known as Mexican green sauce. I like adding the sauce and plenty of sour cream to keep the spice level balanced.
It is also wonderful on tacos, chicken fajitas, breakfast tacos, fish tacos, tortilla soup, or quesadilla burgers. Another option is a delicious dip with tortilla chips. A little bit goes a long way. There are so many different ways to enjoy this delicious sauce.
Additional Topping Recipes
Green Taco Sauce
- Food Processor
- 1 poblano pepper
- 4 jalapeno peppers
- 2 serrano peppers
- ¼ cup avocado oil plus more for roasting
- ¼ cup garlic infused olive oil
- 1 teaspoon salt
- ½ cup fresh cilantro
- 1 lime juice only
- Preheat the oven to 425 degrees F.
- Cover a baking sheet with parchment paper. Place the poblano, jalapeno, and serrano peppers on the baking sheet. Brush the peppers with avocado oil.
- Roast the peppers in the oven for 15 minutes or until they blister.
- Using a cutting board and knife, remove the stems.
- Toss the roasted peppers into a food processor. Puree the peppers.
- Slowly pour the oil into the food processor while the blade runs.
- Add the cilantro and salt to the food processor. Pulse until smooth.
- Squeeze in the lime juice and give the sauce one stir.
- Remove the sauce from the food processor and chill.
- Enjoy on tacos, burritos, or as a chip dip.