Green Chili Hot Sauce
Green Chili Hot Sauce is a zesty, flavorful condiment perfect for adding a spicy kick to your dishes. Made with fresh green chilies, garlic, and lime juice, this sauce balances heat with tangy brightness. It’s versatile and can be used as a topping for tacos, and grilled meats, or stirred into soups and stews for an extra layer of flavor. Whether you like it mild or extra spicy, this homemade sauce is sure to become a staple in your kitchen.
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
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