Cheese Board Green Hot Sauce, our rendition.
My friend Steve introduced me to the Cheese Board Green Hot Sauce on my recent trip to SF, which is a problem because now I’m gone and I must have more. It’s akin to our schug (aka zhoug) but with a mystery component that involves citrus. Makes about 1 c.
Ingredients:
2 c+ cilantro, finely packed, stems ok
3 cloves garlic, peeled
Chile peppers to your liking, serrano or jalapeño*
¼ c extra virgin olive oil
¼ c lemon juice
¼ c lime juice
2 T rice vinegar
1 T Dijon mustard
1 t sugar
½ t Kosher salt
The label on the Cheese Board product is a little vague as to ingredients.
Method: pulse all item in blender or food processor till thoroughly incorporated. Season overnight then taste. Add more salt, chili, citrus as need. Serve as a spicy condiment with just about anything.
At one time the product was called Papa Chulo Green Salsa, and was available from a dispenser in CB’s cafe. Photo courtesy sepcooks.
*How hot do you want it? The original has a definite kick, but the heat does not overpower other ingredients. The jalapeños I’ve purchased in recent years have been very mild; I used two whole ones, with some of the seeds, and would consider adding more.
