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.

So, what's the magic behind the green apple and jalapeño combo? It's all about balance. The crisp, sharp tartness of the Granny Smith apple pairs with the bright, fresh heat of the jalapeño. That green apple flavor cuts through the spice, making it feel more vibrant and less like a punch in the mouth. It lets the pepper's fresh, grassy notes shine, creating a flavor that's layered, exciting, a little silly, and ridiculously easy to use. Okay, so you’re asking, “How do I use this jalapeño sauce?” Well, I am about to tell you. Here are 10 ways that we use Jalapeño & Green Apple Hot Sauce in our personal Bravado Kitchens.

• 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.

• A Finishing Glaze for Pork Chops: In the last minute of cooking, brush this sauce over grilled or pan-seared pork chops. The apple notes are a perfect match for pork.

• Quick Guacamole Enhancer: Mash your avocados and mix in a tablespoon of this sauce instead of chopping up peppers and onions yourself.

• Spicy Aioli for Sandwiches: Stir it into mayonnaise for a fresh aioli that instantly upgrades a turkey sandwich, burger, or wrap.

• Drizzled on Grilled Corn: Forget plain butter. Slap that grilled corn on the cob with this sauce, some cotija cheese, and a little cilantro. YUM!

• The Perfect Quesadilla Dip: Serve it on the side of a simple cheese or chicken quesadilla instead of regular salsa.

• A Bright Vinaigrette Base: Whisk it with olive oil and a splash of white wine vinegar for a tangy dressing for a simple salad dressing.

• Finishing Drizzle for White Fish: Right after you pull a piece of pan-seared flounder, redfish, or trout from the heat, give it a light drizzle of this sauce. I fish the Texas coast almost every weekend, trust me on this one.