Homemade chili sauce recipe

Homemade Chili Sauce Recipe

how to make chili sauce at homeHow To Make Chili Sauce At Home?

Have you ever found Green Chilies lying in the bottom of your veggie bin? Well, I do that very often as we get Green Chilies as freebie with other veggies from local farmers. So, we always end up with a bunch of chilies lying extra and eventually drying up. So, here’s to avoid wasting those fiery hot green chilies and putting them off to a better use by making a jar of Green Chili sauce.

You know what is the best of making Green Chili sauce at home? It is super easy. All you need to so is to soak the chilies and forget about it for next 15 days while it rests in the back of your refrigerator. Well, I literally forgot about it and kept it soaking for over a month. It turned out just perfect and hot as I wanted it to be.

All the ingredients are already in your pantry and I am pretty sure you can very well make some right now, at this very moment.

Another great thing about making sauces at home is that you know whats going in. You have a total control over the quality of products that you are using. That 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. It’s such an easy recipe which practically requires you to do nothing fancy.

So, next time you feel tempted to buy all those preservative-laden sauces from the supermarket, just stop and think. “Do I really need to buy? Can’t I just make some at home? Won’t that be better?” I am pretty sure what you are going to end up thinking. So, save this recipe as this is the one you need to keep in your kitty.

Also, I have DIY Bengali Garam Masala Recipe here on my blog.

Servings: 1 jar
  • 25 Green Chilies Each cut in 4-6 pieces
  • 1/4 Boiled Potato
  • 1 Clean Glass Jar
  • 1/2 cup White Vinegar
  • 2 tsp Salt
  • 5 Fenugreek Seeds or Methi
  1. Place everything in the clean glass jar and tightly place the lid.

    How to make green chili sauce at home
  2. Refrigerate it for a minimum of 15 days.

  3. Post that, puree it into a smooth sauce. Store it in a clean and dry glass jar in a cool and dry place. 


1 Comment

Hey! So, How Did You Like This One?