Green Taco Sauce

Green Taco Sauce is a fresh and vibrant addition to your kitchen repertoire that packs a flavorful punch. The combination of roasted peppers, tomatillos, and Mexican squash creates an irresistibly bright green sauce with a unique blend of spice and tanginess. This sauce is not just a topping; it’s a star that elevates any dish it accompanies, from tacos to grilled meats. Once I first tasted this sauce, I knew it was a game changer for how I approached Mexican cuisine at home.

The beauty of Green Taco Sauce lies in its simplicity and versatility—perfect for quick weeknight dinners or casual gatherings with friends. It’s easy to whip up and can even be made in advance, which means it’s always ready when those late-night nacho cravings strike. Trust me, once you try making this sauce from scratch, you’ll wonder how you ever settled for store-bought options. So, get ready to blend up some flavor magic, and let’s dive into making the best Green Taco Sauce!

How to Make Green Taco Sauce

1. Prepare the Vegetables: In a medium saucepan, add the 12 ounces of Mexican squash and the 5 tomatillos. Cover them with water and bring to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer until the tomatillos start to burst, about 7-9 minutes.
2. Sauté the Aromatics: While your vegetables boil, heat ⅓ cup of avocado oil in a medium skillet over medium heat. Add the 4 garlic cloves, the ½ medium onion cut into wedges, and the 1-4 Serrano peppers. Cook until the veggies are slightly charred and fragrant, around 5-7 minutes. Remove from heat and set aside.
3. Blend the Base: With a slotted spoon, transfer the boiled Mexican squash and tomatillos to a blender, discarding the boiling liquid. Carefully hold the lid with a towel and blend until smooth.
4. Combine Everything: Add the fried garlic, onion, and peppers to the blender, along with 1½ teaspoon of chicken bouillon. Blend this mixture until fully combined. Toss in the ½ cup cilantro and blend a little longer, just until it breaks down into soft specks.
5. Season to Taste: Taste your sauce! If you feel it needs more brightness, add the lime juice and pulse. If the sauce is too thick, add a tablespoon of water to help it pour smoothly. Adjust seasoning with more bouillon if needed.
6. Cool and Store: Transfer your Green Taco Sauce to a bowl or squeeze bottle and allow it to cool completely before refrigerating. It can be enjoyed warm or at room temperature, and will keep in the fridge for up to a week.

Storing & Reheating

To store your Green Taco Sauce, let it cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for up to one week. If you’d like to freeze it, portion it into freezer-safe bags or containers and store it for up to three months. When you’re ready to use it, simply thaw it in the refrigerator overnight or in a warm water bath. Reheat gently in a pan over low heat, stirring occasionally until warmed through. You may notice slight changes in texture after freezing, but a good stir should refresh it.

Bright, zesty, and oh-so-delicious, Green Taco Sauce is sure to become a staple in your culinary creations. Don’t hesitate to experiment and tailor the spice levels to suit your family’s preferences. I encourage you to enjoy this vibrant sauce, adding it to everything from your favorite tacos to a quick breakfast burrito. Savor each bite, and let the flavors transport you to your favorite sunny taco stand!

Recipe FAQs

Green Taco Sauce

Recipe Author: Linsey

Experience the vibrant flavors of this Green Taco Sauce made from fresh Mexican squash, tangy tomatillos, and spicy peppers. With its simple preparation and enticing taste, it’s a perfect addition to your quick dinners or healthy meals, satisfying any flavor craving.

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• Prep Time 5 minutes
• Cook Time N/A
• Yield 8 servings 1x

Ingredients

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• 12 ounces Mexican squash (calabaza or calabacita), cut into large chunks
• 5 tomatillos, husks removed
• 1-4 Serrano peppers, seeds and ribs removed
• 1 jalapeno pepper, seeds and ribs removed
• 4 garlic cloves
• ½ medium white onion, cut into wedges
• ⅓ cup avocado oil or vegetable oil
• ½ cup cilantro leaves + stems
• 1½ teaspoon chicken bouillon, plus more to taste
• 1 tablespoon lime juice (optional)

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Instructions

1. In a medium saucepan, combine the Mexican squash and tomatillos with water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until tomatillos start to burst, about 7-9 minutes.
2. In a medium skillet, heat the oil and sauté the garlic, onions, and peppers until slightly charred, about 5-7 minutes. Set aside.
3. Using a slotted spoon, transfer the boiled veggies to a blender, discarding the remaining liquid. Blend until smooth, holding the lid down with a towel.
4. Add the fried ingredients with the oil and chicken bouillon to the blender. Blend until combined. Add cilantro and blend until it breaks into specks. Taste and add lime juice if desired.
5. If the sauce is too thick, blend in a tablespoon of water. Adjust seasoning with more bouillon if necessary.
6. Transfer the sauce to a bowl or squeeze bottle. Let it cool completely before refrigerating. The sauce can be enjoyed warm or chilled and will keep for up to 1 week.

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Notes

This sauce is versatile; it can be served with tacos, grilled meats, or as a dip.
Feel free to adjust the heat level by using fewer Serrano peppers or jalapenos, depending on your preference.
This sauce tastes even better after resting for a few hours, allowing flavors to meld.

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Nutrition

• Serving Size: 2 tablespoons
• Calories: 80
• Sugar: 1g
• Sodium: 350mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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