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This green chilli hot sauce recipe is the ultimate blend of spicy green chillies, ginger, and fresh coriander, balanced with the tang of apple cider vinegar. This is a fresh, vibrant, and spicy sauce that’s perfect for the summer months.

Whether you’re a fan of fiery jalapeños or milder Kashmiri chillies, this homemade hot sauce will bring an explosion of flavour to your dishes. Packed with natural ingredients and a kick of heat, it’s ideal for adding to tacos, grilled veggies, or even as a zesty marinade. Plus, it’s a simple and quick way to use up your early-season chilli harvest. Try this vegan-friendly, low-calorie spicy sauce and take your meals to the next level!

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Green Mamba Hot Sauce

Hot sauce doesn't have to be red! Enjoy this fresh tasting, delicious and spicy green chilli sauce! This is a great use of those early chillies that you may pick off your plant in the early season to stimulate growth! It will prove to be a favourite in your kitchen and on the dinner table.

Course Sauce

Cuisine Indian

Keyword fresh hot sauce,, green, kashmiri mirch sauce, summer

Prep Time 15

Cook Time 10

Servings 80

Calories 6.3kcal

Author Shaun aka ChilliChump

Ingredients

175 g Jalapeno, Thai, Serrano, and/or Birds Eye (Green, unripe)
355 g Kashmiri Mirch (can substitute with green bell peppers) (Green, unripe)
2 Limes (juiced)
85 g Ginger
1 bulb Garlic
1 medium White Onion
Coriander/Cilantro
1.5 tbsp Salt
2 tbsp Sugar
300 ml Apple Cider Vinegar

Instructions

Prepare the Chillies:

Harvest or collect your green chillies.
Rinse the chillies well and remove any flower ends.
Remove the stalks from the chillies.

Prepare the Other Ingredients:

Peel the ginger (using a spoon to avoid waste).
Crush the garlic bulb lightly to remove the skins.
Chop the onion.

Blending the Ingredients:

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

Add Salt and Sugar:

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

Cook the Sauce:

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.

Add Vinegar:

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.

Blend Again (Optional):

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

Sterilize Bottles:

While the sauce cools, sterilize and sanitize the bottles using Star San (https://geni.us/starsan) or another sanitiser.
Use a bottle rinser for easy sanitation. (https://geni.us/bottlerinse)

Bottle the Sauce:

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

Check the pH (Optional but recommended):

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. pH Meter I use: https://geni.us/Apera_ph

Label and Store:

Once bottled, label the sauce.
Store in a cool, dark place or refrigerate if you prefer.

Green Chilli Hot Sauce: Green Mamba