Danny is always creating different sauces and spice mixtures. We decided to create some colorful sauces with our Negev Nectars olive oil for Cinco de Mayo. Negev Nectars olive oil is fruity which makes it a great pairing with peppers and spicy flavors. For all three sauces we used different peppers as the base and paired each with corresponding colors.

The yellow sauce is so lemony it compliments the steak so well. It actually tastes great when mixed with either of the other sauces. The nutmeg and allspice give this sauce a different twang when paired with lemon. Start out by chopping onion and yellow bell pepper.



Chop garlic finely.



Chop the Aji Amarillo pepper. This pepper is usually found in pickled juice in Spanish markets. The pickling juice is actually really flavorful and we put a little in our yellow sauce.



Sweat the peppers and onions over medium heat. Add the allspice and nutmeg while cooking down. Let the peppers and onions cook for about five minutes. Add the mixture to a food processor and add in the lemon juice and zest. Pulse a few times and add salt and pepper depending on your taste preference.

Add the Negev Nectars Olive Oil to the mixture to make completely smooth.



Dip blue corn chips in the finished yellow sauce. But save some for later to have with the skirt steak!



Red Sauce


  • Red Bell Pepper chopped
  • Tbs. Annatto seeds
  • Tbs. Negev Nectars Olive Oil
  • Tps. Garlic
  • Chipotle Peppers
  • 2 Tbs. Adobo Sauce
  • 1/2 Lime Juice
  • 1/2 Tps. Cumin
  • 1/2 Agave Nectar
  • 1/8 Cup of Cojita Cheese
  • 1/2 Tps. Smoked Salt

The red sauce is smoky and earthy. The chipotle peppers in the adobo sauce makes this sauce hot but not too spicy. Start out by chopping the red bell pepper.





Heat annatto seeds in Negev Nectars Olive Oil until the oil is bright red and fragrant. Annatto seeds are a great way to create a unique flavor in your sauce. We use annatto oil on a lot of things we cook. After about 5 minutes or so the oil should look like this if it was spilled on your counter.

Strain the seeds out of the oil and cook the bell pepper in this until soft. In the food processor add the bell pepper and the chipotle pepper in the food mixer. Pulse the mixture until peppers are broken down. Add in the rest of the ingredients and pulse until a smooth sauce.



Green Sauce


  • Poblano Pepper chopped
  • 1/2 Cup Cilantro chopped
  • Lime Juice
  • 1 Lime Zest
  • Cloves of Garlic
  • Salt
  • Pepper

Danny made the green sauce without me so we didn't document this part but here is the finished product. This was the most spicy of all three sauces. It went really well with the rare steak but also tasted g

ood when cooled off with the yellow sauce.



Cook the skirt steak rare on the grill and serve all three sauces with the steak. It tastes great to mix the sauces together while eating them.