Green Cocktail Sauce

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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.

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Total Time:
40 mins
Yield:
2 cups
Cook Mode (Keep screen awake)

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.

    Green Cocktail Sauce
    Elevate your epic shellfish platter with three easy and addictive sauces:. John Kernick

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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