Diane's Magic Green Sauce
This green sauce can be a base for a creamy sauce when mixed with a Paleo mayo, a marinade or salad dressing when mixed with citrus and some extra virgin olive oil, or used straight up.
grain-free • gluten-free • egg-free • nut-free • seed-free • 21DSD
PREP TIME: 10 minutes
COOKING TIME: 45-60 minutes
SERVINGS: varies
- 2 poblano peppers
- 1 sweet bell pepper (preferably yellow)
- 1 jalapeño or Serrano pepper
- 6 green onions (white ends cut off)
- 1/4 cup or a large handful of chives (equivalent or 1 standard clamshell pack)
- 1/2 cup or a 1/2 a large bunch of cilantro leaves and stems (equivalent to about 1/2 of bunch sold unpackaged at a grocery store, or 3-4 standard clamshell packs)
- 1 garlic clove
- Juice of 2-3 piece of citrus – lemon or lime or mix
- Salt
- Pepper
Roast all of the peppers in a 375 degree oven for 45-60 minutes or until the skins blacken on all sides, turning once halfway through.
(Optional) Place the peppers into a bowl and cover with a lid or plastic wrap to allow the skins to loosen from the steam. Remove the skins from the peppers. I’ve made the sauce both with and without the skins and it turns out almost the same either way. For a spicy sauce, leave the seeds and ribs (white portion) in the hot pepper you use, for a milder sauce, slice the ribs out of the hot pepper and discard the seeds. Take care not to touch your eyes or mouth after handling the hot pepper.
Place the peppers and all of the remaining ingredients in a blender or food processor and blend on high until smooth. Taste along the way to add salt and pepper to your preference.
*For a creamy version, mix the Magic Green Sauce 50/50 with Primal Kitchen Mayonnaise (or other Paleo friendly mayo of your choice). This version with the mayonnaise added is not egg-free.
Yes, you can enjoy this recipe on The 21-Day Sugar Detox.
Comments 17
Hey Diane! I could have sworn you mentioned a way to save on the mayo on insta. Did I miss that? Thank you!!
Code BALANCEDBITES when you order from kasandrinos.com 🙂
Will this freeze well? Thanks!
Not sure, try it though! 🙂
I just learned that green onions and chives were not the same thing! haha
Totally not! But scallions and green onions are! 🙂
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This sounds and looks incredible Dianne! Super versatile too 🙂 I’m wondering though – would this work with parsley in place of some of the cilantro? I’m not exactly a fan of it’s flavor and I bet it’s pretty strong in this sauce. Thanks!
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just made it, so yum. how long does it store?
made it. AMAZING. cut it with the mayo to make it into a dressing for a salad. Cut back the spice bit too!
AMAZING!! Thanks for the wonderful recipe!
If you marinade it longer than 1-4 hours does it have more flavor?
Can I sub parsley for cilantro? I don’t really like cilantro…
Author
You can, but I would never since I hate parsley 😉 LOL! do you!!
Hi Diane.
Thanks for the great recipes! I am allergic to cilantro and don’t really like parsley either, do you have a suggestion on another substitute?
Author
In general, just keep picking from different herbs – probably I’d go basil next!