The Secret to Perfect Green Chilli Sauce🔥

green chilies

🥗Healthier: jalapeños

💰Cheaper: banana peppers

Jalapeños offer a similar heat level with added nutrients, while banana peppers are milder and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier due to its higher smoke point and nutrients, while vegetable oil is often cheaper.

Harvest or collect your green chillies.

Rinse the chillies well and remove any flower ends.

Remove the stalks from the chillies.

Peel the ginger (using a spoon to avoid waste).

Crush the garlic bulb lightly to remove the skins.

Chop the onion.

Place all the ingredients (chillies, lime juice, ginger, garlic, onion, and coriander) into a blender.

Blend until smooth.

Taste the sauce and add salt (1.5 tbsp) and sugar (2 tbsp or equivalent) as necessary.

Adjust the seasoning to taste.

Pour the blended mixture into a saucepan.

Bring to a simmer and cook for 5-10 minutes to reduce the water content and concentrate the flavours.

After simmering, allow the sauce to cool slightly.

Stir in apple cider vinegar (300ml for 530g of chillies).

The vinegar helps preserve the sauce and adds flavour.

Once the sauce has cooled, you can blend it again to achieve a smoother texture.

While the sauce cools, sterilize and sanitize the bottles using Star San or another sanitiser.

Use a bottle rinser for easy sanitation.

Pour the sauce into the sterilised bottles using a sterilised funnel.

Seal the bottles tightly.

Use a calibrated pH meter to check the pH of the sauce. It should be below 4.0 for shelf stability. Aim for around 3.0 to 3.2.

Once bottled, label the sauce.

Store in a cool, dark place or refrigerate if you prefer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary