Green Peppahs Recipe

Wash and seed

Wash the green bell peppers, jalapeño, cilantro, and green onions under cold running water. Cut the bell peppers in half, remove stems and seeds, and roughly chop into 1-inch pieces. Stem the jalapeño and halve it; remove seeds if you want milder heat, then roughly chop. Trim roots from green onions and slice into 1-inch pieces (include whites and light greens).

Peel the garlic cloves and give them a light smash with the flat side of a knife to remove papery skin if necessary.

Add the chopped green bell peppers, chopped jalapeño, cilantro leaves, sliced green onions, and garlic cloves to a food processor or high-speed blender.

Pour in the lime juice, extra-virgin olive oil, and white vinegar. Add the ground cumin, salt, and freshly ground black pepper.

Pulse 6–8 times to break down the vegetables, then blend continuously for 30–45 seconds until the mixture is smooth but still has a little texture. Scrape down the sides with a spatula and pulse again if needed to achieve a uniform consistency.

Taste the sauce and adjust seasoning: add more salt if necessary, a squeeze more lime for brightness, or a little honey/agave if the sauce needs balancing. If you prefer a creamier texture, add the Greek yogurt or sour cream and pulse until combined.

If the sauce is too thick, drizzle in up to 1–2 tablespoons additional olive oil or 1 tablespoon water and blend to reach desired consistency.

Transfer the Green Peppahs sauce to a serving bowl or jar. Stir in chopped avocado if using, or place avocado on top as a garnish.

Garnish with extra chopped cilantro and additional sliced green onion if desired.

Serve immediately with tortilla chips, grilled meats, fish tacos, or as a vibrant condiment. The sauce will keep covered in the refrigerator for up to 4–5 days; bring to room temperature and stir before serving.