In blender, combine all ingredients; puree on the highest setting until the sauce is smooth and the color is a bright pale green. Adjust the seasoning as needed based on the type of hot sauce and Creole seasonings that you use. The flavor will be bold and robust without being over powering. You can seal the sauce in an air-tight container up to 24 hours ahead and it will be perfect painted on grilled meats, carved beef, crab cakes, fresh shrimp or used in ways similar to how you’d use pesto.
 

Nutritional Information per 1 TBSP Serving:

34 calories, 1 g protein, 2.5 g fat, 0 g saturated fat, 2 g carbohydrates, .5 g sugars, 1 g fiber, 0 mg cholesterol, 81 mg sodium.