Vibrant Green Sauce

Overhead shot of sweet potato fries with a bowl of vibrant green sauce to dip

Despite the first picture, this is not a sweet potato fry post. Though, to be clear, this vibrant green sauce is bonkers good with sweet potato fries (along with tacos, eggs, rice bowls, grilled meat and vegetables, as a dip for chips/crackers, and anything else you think could use a zingy kick). The fries offer a sweet, smoky balance to the tangy heat of the sauce and as such, I’ve included a couple of links below to some A-plus sweet potato fry posts, so that you can experience this joyful combo, too. 

But this sauce? It’s magical. I can’t call it the magic green sauce because a very delicious sauce of that same name already exits on the internet. Instead I’m calling it Vibrant Green Sauce; but make no mistake about just how magical it is. A couple of years ago when I was about a month away from having Basia, we had some friends over for a mid-summer barbecue. (Oh, the days of evening freedom!) On the menu was a simple grilled chicken with this stunner of a sauce. It was an impromptu addition–thrown together just before dinner–that my friends went absolutely crazy for. From that night on, it’s been making regular appearances at our table. It’s been made countless times for tacos (eaten weekly), I’ve been eating it daily lately on an egg tray bake recipe I’ve been working on (coming soon), and I recently made it again for a potluck where several people asked me for the recipe. I thought it was high-time I shared it. So without further ado, I give you the recipe for the sauce of my dreams:

Ingredients for green sauce laid out.

If you make this, be sure to tag me @80twentyfood or #80twentyfood on Instagram. I love seeing more greens in your kitchen!

Vibrant Green Sauce (print here)
Serves: 2-4
Notes: This recipe can be easily doubled.  It’ll stay fresh  in the fridge in a tightly-sealed container for a few days.  And though .I haven’t tried it yet, I’m sure it would also be great on this “poutine“.

Ingredients
1 bunch cilantro, roughly chopped
1-2 Serano chilis roughly chopped, depending on how hot you like it
3 scallions, roughly chopped
1 clove garlic, sliced
¼ cup olive oil
Juice of half to a whole lime, depending on size
Generous pinch of salt

Method
Place all of the ingredients in a food processor or blender and process/pulse until ingredients are combined and it’s relatively smooth, but not silky. (I like the Blendtec Twister Jar for this purpose. This isn’t sponsored, I just think that it happens to make great salsas, dips, spreads, etc.) Taste and adjust seasoning adding in more salt or lime juice, as needed.

Sweet Potato Fry Notes:
Looking for a perfect partner to this sauce? Laura’s legitimately crispy baked sweet potato fries take fry-making seriously. And you should, too. They’re perfect! Or if you’re in for something just a little different, Sarah’s crispy cornmeal sweet potato fries are a refreshing, crunchy take on baked oven fries. Both would be exquisite with this sauce. Either way, I hope you enjoy it, friends.

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