The Vat O’ Green Sauce

The Vat O’ Green Sauce



Some people have ketchup, others salt. But in our family it is a large vat of spicy green sauce. When this began I can’t really recall.  We put it on everything. Our eggs in the morning, spooned onto our spinach wraps for lunch, and always colouring our plates with dinner every night. If our house was burning down, I am certain after saving us, my husband would have that vat o’ green sauce under his arm.

When we were young, we went on a back packing trip through Mexico and Central America. This was in the early 90’s- when Nirvana was popular. We actually carried a giant ghetto blaster with a Nirvana tape around Central America for three months,(children -this would be like bringing your Ipod with only ten or so downloaded tunes but much, much heavier). Our days consisted of lying on the beach and fighting over our one paperback copy of The Vampire Lestat by Anne Rice. We bought it off of an enterprising backpacker who sold novels for a dollar to English speaking travellers desperate for a good read. We rolled our own cigarettes and lived for our next meal. If we heard there was a restaurant that served great Ceviche we would make a long three-hour trek to try it.  The condiments in even the smallest diners in Central America were always made with fresh ingredients and packed with flavour.

Today while raising a family, I always like to read about health. I learned that ketchup has astonishing amounts of high fructose corn syrup in it. So I figured, why not get my family hooked on a fresh healthy condiment like the sauces we loved to eat on our rice and beans in Mexico?

This recipe is so easy I am going to share it with you.

Green Sauce Ingredients:

 Jalapenos about 12-15

(you can throw in a sweet pepper if you want a milder sauce)

1 Habanero ( if you like extremely spicy!!)

Cider vinegar-1/4 cup (or the juice of limes if you have some rolling around your crisper)

Garlic-3-4 cloves or more-so good for you!

Honey – 2 tablespoons

Salt-1 teaspoon, or to taste

You can add one über spicy Habaneros for more heat. The red peppers pictured in our blender are Fresno peppers (we think) which are similar to Jalapenos.



Put halved Jalapeno’s in a blender and whirl away. You can leave the seeds in. If you have fresh cilantro, throw in a handful.

Then add the garlic, vinegar, honey and salt. I pour the sauce into a clean glass jar. It keeps for over a week or until it is all gone and you have to make more.



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