Danya’s Green Sauce

Green Sauce

1 bulb garlic 

2 shallots

1 bunch cilantro

1 bunch parsley

1 bunch lemon balm

1 bunch fennel tops

Handful mint

Zest and juice of half a lemon

1 tbsp cumin

1 tsp each coriander, caraway, paprika

1 tsp fennel seed

Salt and pepper to taste

White or red wine vinegar ½ cup

½-1 cup olive oil, depending on desired consistency

Handful chili peppers (we used jalapeño, poblano, serrano)

Handful tomatillos, chopped  

Blending fresh herbs & spices with a little olive oil and lemon juice is a simple and delightful way to make good use of what is in your fridge.

When Danya arrived at Sarah’s house for our cooking day, her bags were filled with vegetables, herbs, and chili peppers that had seen better days. They were still edible, just not as fresh as they once were. She had stopped by the Root Cellar, and purchased the chili peppers that were on sale because they didn’t look as plump and juicy as some others. While many people would likely toss the herbs and peppers, Danya shared her delicious green sauce recipe that makes great use of herbs that are about to go bad. She made this recipe go even further by adding roasted chilies to half of the sauce, to make a spicy & tangy chili sauce. We enjoyed the green sauce over salad, and the chili sauce over roasted vegetables. 
To learn more helpful tips from Danya about reducing food waste in your kitchen, take a look at her community profile. To learn more about food waste, and why it is imperative to decrease it in your home, read our article, “Waste Not: The Unspoken Problem of Food Waste.” 

– Chelsea 

Makes approximately 2 cups of sauce

Green Sauce

  1. Preheat oven to 350 F
  2. Place whole chili peppers on a baking tray, and bake in oven until the skin is blistered and the peppers are soft.
  3. Meanwhile, place all other ingredients in a blender, and blend until smooth.
  4. Pour half of the green sauce into a container, and store in the fridge.
  5. With the other half still in the blender, add the roasted chili peppers, and chopped tomatillos, and blend until smooth. If you want a milder sauce, remove the seeds from the chili peppers before blending.
  6. Pour this chestnut coloured sauce into a container and store in the fridge.  

Further ideas and modifications

  • Feel free to use whatever herbs and spices you have on hand, especially if they are nearing the end of their shelf life and need to be used. 
  • The proportions are meant to be suggestions, and not rules, so be creative!
  • If you don’t have chili peppers, just enjoy the extra green sauce. 
  • You can store these sauces in the freezer to extend their shelf life.


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