How To Make Green Chili Hot Sauce? This is a no-cook Green Chilli Hot Sauce recipe that needs only a handful of ingredients and a week to mature. Simply chop and put them in a jar, and keep it in your fridge. In seven days you will have the BEST green chili hot sauce recipe, ready.
Here I have used Indian Green Chillies, which are quite similar to Thai Chillies. The heat profile is quite similar to the Habanero chilies. So, if you like some HOT sauce, then use Habanero chilies. Otherwise, if you want to go slow in terms of heat, try this hot sauce recipe with fresh Jalapenos.
Have you considered making a homemade Chili Sauce recipe? Then let me ask you one thing, have you ever found Green Chilies lying at the bottom of your veggie bin? Well, I do that very often as sometimes we get Green Chilies as a freebie with other veggies from our local farmers. Folks at the farmer’s market are quite generous in this regard! So much so, that they might also pass a few stalks of fresh coriander leaves along with the chilies!
To avoid wasting those fiery hot green chilies and putting them to better use, I make this Green Chili hot sauce once a month.
Ingredients required for homemade Chili Sauce recipe
Would you believe me if I say that all the ingredients for this recipe for homemade chili sauce are already in your pantry and I am pretty sure you can very well make some RIGHT NOW, like at this very moment?
- Fresh Green Chillies – alternate would be Habanero Peppers
- Boiled Potato
- Garlic
- White Vinegar – you can also use Apple Cider Vinegar
- Salt
- Fenugreek Seeds – optional
Instructions to make green chili sauce at home
- Grab a glass jar. Wash and dry it thoroughly.
- Wash and clean the green chilies and take off the stems. Wipe them dry.
- Chop them up into smaller pieces. Wear gloves while doing this as they may cause discomfort to your skin
- Put them in the clean glass jar along with garlic, and diced boiled potato. Top it with vinegar, salt, and fenugreek seeds. Tightly fasten the lid.
- Refrigerate it for a minimum of 7 days. Give it a shake every alternate day to allow even soaking
- Post that, puree it into a smooth sauce. Store it in a clean and dry glass jar in a cool and dry place.
Why this is the best recipe for homemade Chili Sauce?
Because It is super EASY. All you need to do is soak the chilies and forget about them for the next 7-10 days while they rest in the back of your refrigerator.
Once I forgot about it and kept it soaking for over a month! It was probably one of the best batches of chili sauce that I have ever made.
This Chili Sauce goes perfectly well with Bengali Savory Egg Toast or Dim Pauruti or Dimer Porota aka Indian flatbread stuffed with Eggs.
Another great thing about this recipe for green chili sauce is that you know exactly what’s going into its making. You have total control over the quality of ingredients which ensures that NOTHING artificial and harmful is getting served to your family.
And, why won’t anyone make some Chili Sauce at home? I wonder because it’s such an easy recipe that practically requires you to do nothing fancy.
Storing this green chili hot sauce
Since this is a no-cook hot sauce recipe, it has a shelf life of a month if refrigerated.
So, next time you feel tempted to buy all those preservative-laden sauces from the supermarket, just stop and think. “Do I need to buy this when I can make some chili sauce at home easily? Won’t that be better?”
I am pretty sure what you are going to think in the end. So, save this recipe as this is the only homemade green chili hot sauce recipe you need to keep in your kitty.
More chutney/sauce recipes
- Red Chili Hot Sauce Recipe
- Mango Coulis or Sweet Mango Sauce Recipe
- Bengali Tomato Chutney-Jelly Recipe
Also, I have a DIY Bengali Garam Masala Recipe here on my blog.
Have you tried this recipe? I would love to hear about it. Please leave a comment and star rating if you loved my recipes. It would help this post to reach more readers. Thank you!
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This is a no-cook Green Chilli Hot Sauce recipe that needs only a handful of ingredients and a week's time to mature. Simply chop everything together and put them in a jar, and keep it in your fridge. In seven days you will have the BEST green chili hot sauce recipe, ready.
- 25 Green Chilies Each cut in 4-6 pieces
- 1/2 Potato Boiled
- 1/2 cup White Vinegar
- 2 tsp Salt
- 5 Fenugreek Seeds or Methi optional
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Put everything in the clean glass jar and tightly fasten the lid.
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Refrigerate it for a minimum of 7 days. Give it a shake every alternate day to allow even soaking
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Post that, puree it into a smooth sauce. Store it in a clean and dry glass jar in a cool and dry place.
Assuming it yields around 20 tbsp of Hot Sauce
This post was first published on April 25, 2020, and later republished on September 1, 2024, with a more elaborate description of the recipe.
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