This is Kris Stewart’s go-to pork marinade that doubles as a sauce for veggies, a spread for sandwiches, and a dip for chips. Try it on her Grilled Hardscrabble Pork Chops.
If you enjoy spicy, make this sauce as suggested. If you want a milder but still bright, tasty sauce, stem and seed the jalapeño and/or skip the hot sauce.
MAKES ABOUT 1½ CUPS
1 avocado
½ cup parsley leaves, packed
½ cup cilantro leaves, packed
1 jalapeño
2 garlic cloves
Zest and juice from 1 lime
½ cup olive oil
½ teaspoon Tapatío or hot sauce of your choice
1 teaspoon kosher salt
½ cup pistachios or nuts of your choice
Put all the ingredients except the pistachios in a blender or food processor. Blend until the mixture is almost smooth. Add the nuts and pulse a few times so a few small bits of nuts remain for texture.
Spring Green Sauce is adapted from Pinch of Yum’s 5-Minute Magic Green Sauce.
