Not Just Tacos: Ways We're Using Our Jalapeño & Green Apple Hot Sauce
Apples. Who doesn’t love them? From the crisp Honeycrisp to the sweet Fuji and the tangy Pink Lady, there's an apple for everyone. They can be sweet, tart, red, and you guessed it…green. For us, the perfect tartness of a Granny Smith apple is the perfect partner for the bright, fresh heat of the jalapeño.
Our Jalapeño & Green Apple Hot Sauce isn’t new to the Bravado Spice lineup, but its return is one of our most requested every year. We're opening up the vault to bring back this fan favorite green hot sauce for a limited time. That time is now, and we wanted to share some of our favorite uses for it straight from our own kitchens.
Why We Love it
This isn't your momma’s green sauce. We blend fresh jalapeños and poblanos with tart Granny Smith apples and a touch of garlic. It gives us a bright, tangy, and perfectly balanced hot sauce with a mild heat that makes everything you pour it on even better. It is a sauce that can be used on almost any dish, brought to any gathering, or gifted to any loved one. The holidays are coming up soon, friends. Hint, hint…
Here’s a little-known fact for you: this fan favorite was never supposed to be a regular thing. We first created it for a St. Patrick's Day event way back in 2013 as our unique take on a classic salsa verde. The big twist? Instead of using traditional tomatillos, we swapped in fresh, crisp green apples sourced directly from Washington orchards.
That one change gave the sauce its signature tart and bright flavor. We had no plans to make it again, but our customers quickly changed our tune. The demand was so huge that we had no choice but to bring it back, and it's been a yearly limited-run favorite ever since.
How We're Using it
- On Street Tacos: A classic for a reason. It was practically built with street tacos in mind. Drizzle it over carnitas, barbacoa, beef, or fish tacos for a bright, acidic kick. Our Árbol Chili & Garlic Hot Sauce is also perfect for tacos of any kind. You could say we love tacos around these parts.
- In Scrambled Eggs or Migas: Texas knows how to do breakfast, and Texas knows how to do heat. That's why we say just gently mix in some Jalapeño & Green Apple to your eggs right before they are finished cooking, or just give a nice drizzle once plated.
- As a Cilantro-Lime Cream Sauce: For the best result, use Mexican crema as it gives you that perfect, drizzly restaurant-style sauce. If you only have sour cream or Greek yogurt on hand, those work great too. Just mix in the hot sauce, a squeeze of lime, salt, a dash of cumin, and chopped cilantro.
Here’s a little-known fact for you: this fan favorite was never supposed to be a regular thing. We first created it for a St. Patrick's Day event way back in 2013 as our unique take on a classic salsa verde. The big twist? Instead of using traditional tomatillos, we swapped in fresh, crisp green apples sourced directly from Washington orchards.
That one change gave the sauce its signature tart and bright flavor. We had no plans to make it again, but our customers quickly changed our tune. The demand was so huge that we had no choice but to bring it back, and it's been a yearly limited-run favorite ever since.
