A New Kind of Verde: Green Jalapeño Cilantro

There are two kinds of people in this world: those who love cilantro and those who think it tastes like soap. I'm a lover. For me, it transcends a single flavor and instead assumes the role of "fresh". That's powerful. And addicting. With Green Jalapeño Cilantro, I wanted to showcase this power while still bringing balance and depth.

Cilantro can be delicate and volatile and muddy, and I wanted to avoid that (obviously). I felt it needed a companion that didn't steal the show, but instead acted as a spotlight to its green, herby freshness. 

This is where a bit of a twist comes: smoked green apple. Green apple (Granny Smith in this case) is bright, tart, almost citrus-like, and subtly sweet—all characteristics I thought could complement, even enhance, cilantro. But, I imagined this sauce on tacos and wanted to bring a touch of depth that whispered about the charred goodness of carne asada or carnitas or al pastor. That's where the smoke comes in. It's subtle enough that it doesn't read as smoke, but I think it transforms the green apple in a way that can compliment cilantro while rounding out the sauce with a balanced brightness that keeps cilantro bright and fresh.

Use this sauce anywhere you want bright, fresh, herby, cilantro-y goodness. Basically, it's your new verde in a bottle. If you need inspiration, start with street tacos, carne asada, bahn mi, and everything charred, grilled, and sizzled.