Cilantro

This sauce is pretty much all peppers. African Birdseye, Ghost & Moruga Scorpions are combined with olive oil, lemon juice, and spices. It's wi...

A versitile green sauce featuring jalapeños, green tomatoes, spinach, cilantro and lime. Heat Level: Mild Ingredients: White Vinegar, Water, Jalape...

A zippy verde sauce made with fresh Serrano peppers, roasted onions, tomatillos, cilantro and white wine vinegar. Rounded out with a dash of lime a...

A delicious, herbaceous sauce, combining the finest fresh cilantro and garlic with fiery Habaneros & organic apple cider vinegar. Heat Level: M...

The sweetest sauce of Marie Sharp's line with a mellow bite from Habanero peppers. Pair with cheese and crackers, nachos, and on meats and fish. He...

Caribbean Reef Sharks enjoy tropical waters, where the folks behind Spicy Shark were inspired to make a lush sauce with coconut milk, pineapple, an...

Nurse Sharks are mellow by nature, but large in size, and unlike most other sharks, smooth to the touch.  Like the Nurse Shark, this green Jalapeño...

This Tunisian-stlye chile pepper Pain is Good hot sauce is spicy and flavorful. They've combined red chile peppers, lemon juice, olive oil, and spi...

Four different green chiles, fresh cilantro, and nopales make for a creamy and versatile take on a classic table sauce. Heat Level: Medium Ingredie...

This Verde style sauce has roasted Hatch chiles, roasted garlic, roasted Jalapeños, cilantro and a just a hint of Scorpion pepper. It has a very fr...

Emerald Style is made with roasted red peppers, Habaneros and a perfect blend of lime juice, cilantro, ginger and garlic. Heat Level: Very Mild I...

A delicious verde sauce made with avocado, garlic and spring onion. Pairs well with tamales, tacos and as a dipping sauce for taquitos.  Heat Level...

La Diosa Verde (which means Green Goddess in Spanish) is a flavorful mild Serrano and Poblano sauce, with a bright and tangy citrus finish. Heat Le...

This is DTF's take on the classic salsa verde. They start with a base of Serrano peppers and Tomatillos, and add a little twist at the end of the f...