Southwest Style – Verde Pepper Sauce

We at PPP have taken green sauce to a new level, our southwestern series tomatillo sauces are based on traditional recipes, but kicked up a notch with Hatch chili’s from New Mexico, California grown Anaheim peppers, Mexican Scallions, Cilantro, roasted garlic, and blended with a select variety of herbs and spices.

Available in a mild, med and hot variety our Verde sauces pack a southwestern punch sure to please any palette.

Arizona Jack sent me this sauce a little while back and it’s been sitting on my desk at home begging to be tried for some time now. Not being a huge fan of green sauces, I hemmed and hawwed on what to test it out on. But after recalling my experience with Jackson’s Red Death in the Desert Hot Sauce (it was delish), I decided to wait no more and give it a whirl on yet another breakfast scramble.

Ingredients: Tomatillos, Jalapenos, Seranno Peppers, Lime Juice, Onion, Garlic, Cilantro, Vinegar, Salt, Herbs & Spices.

Direct to the tongue, this sauce was a well balanced blend between the top 3 ingredients (Tomatillios, Jalapenos & Serranos). Normally in a green sauce, I find that the tomatillos overpower the remaining ingredients, but in Jack’s Verde the peppers and spices hold their own.

Heat level: Ehh – neglible. I’d say about a 5 on the HSB Heat Scale, even with this being the HOT version of the Verde series. Might be hotter to those without burnt palates – but still won’t melt your mouth, however, as Martha would say “That’s a good thing”.

On food, the peppers blend with the spices to create a smooth & slightly silky (I suspect the tomatillos there) sauce that compliments the dish with hints of heat and spice. The cilantro and garlic play in the background on your tongue until after you’ve swallowed – when you get the remaining flavors of the sauce in your mouth. The remnants of the flavor reside only long enough for you to take another bite and start all over. I must say that if this sauce was made without the Serrano peppers, it wouldn’t have the ‘body’ that it does to stand up to the sweetness of the tomatillos.

As you can see from the 3 pictures above, I killed half the bottle in one sitting. In fact I re-applied more sauce 1/2 way through breakfast because it’s that good. Breakfast turned out to be Jackson’s Southwest HOT Verde Sauce with a little bit of egg & ham scramble. This is one Verde sauce that I find myself craving more of and that’s a first for a hard core Habanero fan like myself. Run, don’t walk, to get yourself a bottle of each in Jack’s Verde lineup – he’s made the successful foray from terrific Habanero hot sauces into the challenging world of green sauces and your taste buds will reap the benefits.

Penrod Pepper Products
Super Spicy.com
Mesa, Arizona