Melinda’s Green Sauce is described on her website as being made by mixing lots of good vegetables. And that’s a good thing. There’s lots of greens, spinach, jalapenos and more. There is a lot to be gained in terms of taste, but does the thermal balance work? And is Melinda’s green sauce universal in cooking or a little more specialized? Let’s see.


Melinda is not kidding when she calls this sauce green. There are so many things on this ingredient list that go together in terms of color: White vinegar, jalapeño puree, water, green tomato, sugar, cilantro, spinach powder, garlic, lime juice, salt, habanero puree, citric acid and xanthan gum.

Yes. There is a lot of green. Jalapenos, green tomatoes, cilantro, spinach powder and lime juice. But there is some confusion there as well. The label on the front says the sauce contains tomatoes, but our bottle says green tomatoes on the back. These are two different fruits from totally different plants, so which one is true? The sauce didn’t have as much tomato flavor as I had hoped (more vinegar flavor), so we will use green tomatoes. But in all cases, it’s a confusion of labels.

Melinda’s green sauce on a spoon.

Despite the headache, Melinda’s green sauce is always delicious. There’s a spicy, vegan, sweet bite with a strong vinegar punch. It’s the vinegar that comes first, followed by a slight spiciness from the jalapeño puree and finally a sweet, earthy aftertaste of spinach.

It’s pretty heavy in one bite, but it works. The spinach flavor here is unique. It probably won’t put anyone off, but it’s definitely a flavor that, if you like spinach or other bittersweet leafy vegetables, will have you reaching back for the bottle in no time.

The thickness of this sauce suits him too. The flavors linger long enough due to the thickness, so you taste the garlic and lime juice on the back.

Let’s talk about Narcia. Melinda’s Green Sauce contains only 60 mg per teaspoon, which is reasonable for a hot sauce. In fact, it leans more towards the vinegar, jalapeño puree and the sweeter side of the other ingredients.

Heat balance

I know some people are saying the buzz is a little bigger than expected. And the label might lead you to believe that too, because there are two pepper purees in it: Jalapeño (2,500 to 8,000 Scoville Heat Units) and habanero (much stronger: 100,000 to 350,000 SHU).

But I don’t understand. Actually, Melinda’s green sauce tastes pretty sweet to me. Possibly mild to moderate. The heat is there, but it comes and goes quickly. There’s no build-up here, and the spicy chili blends in quickly.

Perhaps that’s the best thing about this sauce, as it allows the spiciness and delicious green flavors to come into their own without the spiciness taking over and taking all the credit. Almost everyone can appreciate Melinda’s green sauce. Its thickness, great flavor and milder heat make it a more common table sauce than many other hot sauces. This is definitely a case where I’m not worried about the heat going away as quickly as it came.


Melinda says on her label: Ideal for barbacoa and carnitas, gyros, rice and beans, hummus, raw or roasted vegetables, any Asian, Indian or Middle Eastern dish. It looks good. It’s pretty versatile, even with a vegetable flavor. I added it to my pad thai (with extra vegetables) and found it to be the perfect combination.

I also found it delicious on eggs and as a side dish in salad. And it works great for Mexican food.

This product comes in a plastic squeeze bottle for a reason: you will use a lot of it. The heat eats up so much that you should be able to get a decent portion out of it if you use it. Like I said, it’s more of a table sauce – a starter sauce, a starter sauce – for the bolder stuff. Many could take it as ketchup or mustard without fear of heat.


The label on Melinda’s green sauce (actually, all of Melinda’s sauces) is a work of art. It draws attention and complements the green color of the sauce and the red spout. I love this atmosphere: A mix of homemade and style. This is a package that allows you to participate in the family’s homemade banquet – don’t you dare eat a drop. It looks inviting on the table, not scary or intimidating.


If you like grassy, green flavors and lots of spice in your hot sauce, you’ll like Melinda’s Green Sauce. At most, it is packed at low temperature, making it edible. It is more suitable as a savory table sauce than as a hot sauce for preparing spicy dishes.

General taste 4
Thermal equilibrium 4
Sociability 4.5
Collectable 4
X-Factor 4

On a scale of 1 (lowest value) to 5 (highest value).

frequently asked questions

Should Melinda’s green sauce be kept in the refrigerator?

This product is manufactured in a factory that processes the following items: Eggs, soya, wheat. Stability: Store in a cool, dry environment. For a longer shelf life of the hot sauce, store it in the refrigerator after opening.

How hot is Melinda’s pepper sauce?

Melinda’s Ghost Pepper Sauce (5 oz/148 ml) : Ghost Pepper of Bhut Jolokia is in the Guinness Book of Records with 1,041,427 Scoville, making it one of the strongest peppers in the world.

What is the green hot sauce made of?

Place the tomatoes, serrano peppers, onion and garlic in a saucepan and add water until just covered. Sprinkle with salt, bring to a boil, reduce heat to low and simmer until tomatoes are soft and lightly browned, 20-30 minutes.

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