The essence of fresh, spicy green chilies is captured in every drop of this colorful, zesty sauce, called Green Chili Hot Sauce.
This sauce, which is bursting with flavor and has a lovely balance of tang and heat, is ideal for people who enjoy giving their food a spicy kick.
This fiery sauce adds a vibrant punch to any dish, whether it’s used as a dipping sauce, in soups, or drizzled over tacos.
A must-have in any spice lover’s kitchen, the balance of ingredients—often adding garlic, lime, and vinegar—creates a subtle taste that amplifies the natural spiciness of the chilies.
How To Make Green Chili Hot Sauce?
Preparation Times: 10 minutes
Cooking Times: 10 minutes
Course: Sauce
Cuisine: Mexican
Yield: About 1 cup (serves 8-10)
Equipment Needed
- Medium-sized saucepan
- Sharp knife
- Cutting board
- Blender or food processor
- Measuring cups and spoons
- Sterilized jar or bottle for storing the sauce
Ingredients
- 15-20 fresh green chilies (serrano, jalapeño, or a mix)
- 4 cloves garlic, peeled
- 1 medium onion, peeled and sliced
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tablespoon olive oil
- 1 teaspoon salt (adjust to taste)
- Juice of 1 lime
- 3 tablespoons chopped ginger
- 1/2 cup fresh cilantro leaves
- 1 teaspoon sugar (optional, for balancing heat)
Instructions
Step-1. Prepare the ingredients
Wash the green chilies and cilantro leaves thoroughly. Peel the garlic and onion, then slice the onion thinly. Chop the ginger into small, manageable pieces. This preparation ensures a smooth cooking process.
Step-2. Sauté the aromatics
In a medium-sized saucepan, heat the olive oil over medium heat. Add the sliced onion, garlic cloves, and chopped ginger. Sauté them for 3-4 minutes until the onions become translucent and the garlic is fragrant. This step builds the flavor base of the sauce.
Step-3. Add the green chilies
Next, add the green chilies to the pan. Sauté them for another 2-3 minutes. This step softens the chilies slightly and enhances their flavor, making them easier to blend later.
Step-4. Incorporate the liquids
Pour in the white vinegar and water. Stir the mixture and bring it to a simmer. Let it cook for about 5 minutes, allowing all the ingredients to meld together. The vinegar will help preserve the sauce, while water aids in achieving the right consistency.
Step-5. Blend the sauce
After simmering, remove the saucepan from heat and allow it to cool slightly. Transfer the contents to a blender. Add the fresh cilantro leaves, lime juice, salt, and optional sugar. Blend until the sauce reaches a smooth consistency. If it’s too thick, adjust with more water or vinegar.
Step-6. Taste and adjust
Taste the sauce and adjust the seasoning as needed. If you prefer a tangier flavor, add more lime juice. For extra heat, you can throw in an additional chili or two before blending.
Step-7. Store the sauce
Once the sauce is perfectly blended and seasoned, transfer it to a sterilized jar or bottle. Seal it tightly and store it in the refrigerator.
Nutrition Facts Of Green Chili Hot Sauce
| Nutrition | Amounts |
|---|---|
| Calories | 15 |
| Sodium | 120mg |
| Carbohydrate | 2g |
| Fiber | 0.5g |
| Sugars | 0.5g |
| Protein | 0.3g |
Serving Suggestions
Tacos: Drizzle it over tacos to add a vibrant kick.
Grilled meats: It is a finishing sauce for grilled chicken, beef, or pork.
Eggs: Spice up your morning by adding it to scrambled eggs or an omelet.
Soups and stews: Stir it into soups or stews for a fresh, spicy flavor.
Salad dressing: Mix with a bit of olive oil and extra lime juice for a zesty salad dressing.
Tips and Variations
Milder sauce: Remove the seeds and membranes from the chilies before cooking to reduce the heat.
Spicier sauce: Add more chilies, or include a hotter variety like habanero for an extra kick.
Herb variation: Experiment with other fresh herbs like parsley or basil for a different flavor profile.
Sweet balance: If the sauce is too spicy, balance it with a teaspoon of honey or sugar.
Special Note
The flavors in this sauce will continue to develop as it sits in the refrigerator. If possible, let the sauce rest for at least 24 hours before using it to allow the ingredients to meld together
FAQS
Can I use dried chilies instead of fresh ones?
Yes, but you’ll need to rehydrate them in hot water before blending, and the flavor will be different—more smoky and intense.
How long will the green chili hot sauce last?
When stored in a sterilized jar in the refrigerator, it can last up to a month.
Can I freeze the sauce?
Yes, you can freeze it in small portions for up to 3 months. Thaw in the refrigerator before use.
Is this sauce suitable for canning?
This recipe contains vinegar, which acts as a preservative, making it suitable for canning.
Conclusion
Making your own green chili hot sauce at home is not only rewarding but also allows you to tailor the heat and flavor to your liking.
This sauce is a must-have in your kitchen, whether you’re looking to spice up your everyday meals or impress guests with a homemade condiment.
Green Chili Hot Sauce
Equipment
- Medium-sized saucepan
- Sharp knife
- Cutting board
- Blender or food processor
- Measuring cups and spoons
- Sterilized jar or bottle for storing the sauce
Ingredients
- 15-20 fresh green chilies serrano, jalapeño, or a mix
- 4 cloves garlic peeled
- 1 medium onion peeled and sliced
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tablespoon olive oil
- 1 teaspoon salt adjust to taste
- Juice of 1 lime
- 3 tablespoons chopped ginger
- 1/2 cup fresh cilantro leaves
- 1 teaspoon sugar optional, for balancing heat
Instructions
- Wash the green chilies and cilantro leaves thoroughly. Peel the garlic and onion, then slice the onion thinly. Chop the ginger into small, manageable pieces. This preparation ensures a smooth cooking process.
- In a medium-sized saucepan, heat the olive oil over medium heat. Add the sliced onion, garlic cloves, and chopped ginger. Sauté them for 3-4 minutes until the onions become translucent and the garlic is fragrant. This step builds the flavor base of the sauce.
- Next, add the green chilies to the pan. Sauté them for another 2-3 minutes. This step softens the chilies slightly and enhances their flavor, making them easier to blend later.
- Pour in the white vinegar and water. Stir the mixture and bring it to a simmer. Let it cook for about 5 minutes, allowing all the ingredients to meld together. The vinegar will help preserve the sauce, while water aids in achieving the right consistency.
- After simmering, remove the saucepan from heat and allow it to cool slightly. Transfer the contents to a blender. Add the fresh cilantro leaves, lime juice, salt, and optional sugar. Blend until the sauce reaches a smooth consistency. If it’s too thick, adjust with more water or vinegar.
- Taste the sauce and adjust the seasoning as needed. If you prefer a tangier flavor, add more lime juice. For extra heat, you can throw in an additional chili or two before blending.
- Once the sauce is perfectly blended and seasoned, transfer it to a sterilized jar or bottle. Seal it tightly and store it in the refrigerator.
Notes
Welcome to Arora’s Sauce Recipe, where every drop tells a story of tradition, innovation, and a boundless love for culinary arts. My name is Brazen, and I am the founder and chief sauce creator at Arora’s Kitchen. Born into a family with a rich heritage of culinary arts, I grew up surrounded by the aromas of spices and the sounds of simmering pots, which ignited my passion for cooking from a young age.
Inspired by generations of culinary expertise, I embarked on a professional quest to capture these fleeting aromas and flavors in bottles of sauce that could bring a gourmet experience to every meal.
As the founder of Arora’s Sauce Recipe, my mission is to inspire your culinary adventures with the finest sauces. Whether you’re a professional chef or a home cook, our sauces are crafted to elevate your cooking with every spoonful.
Thank you for choosing Arora’s Sauce Recipe. Here’s to a journey filled with flavor, passion, and unforgettable meals.