Green Cocktail Sauce

Food & Wine's Justin Chapple puts a spin on traditional cocktail sauce, making it with tangy green tomatillos and cilantro, then bumping up the horseradish heat by including a dose of spicy green bottled hot sauce. It's refreshing and spicy, and supremely tasty with shrimp and oysters.

Total Time:
40 mins
Yield:
2 cups

Ingredients

  • 1 pound tomatillos—husked, rinsed and quartered

  • 1 cup lightly packed cilantro

  • 2 tablespoons drained prepared horseradish

  • 1 tablespoon green hot sauce

  • Kosher salt

  • Pepper

Directions

  1. In a food processor, combine everything except the salt and pepper. Puree until nearly smooth. Scrape into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.

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Make Ahead

The sauce can be refrigerated in an airtight container for up to 1 week.

Serve With

Shucked oysters and chilled cooked lobster tails and shrimp.

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