Green Chilli Sauce
Hot Green Sauce
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Heat
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Dietary Info
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Prep 5 mins
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Cook 20 mins
This is a very hot green chilli sauce made with two types of green chilli - One for heat and one for sweetness and colour.
Hari says
There is nothing that will impress your friends more than a really hot homemade chilli sauce and this one is a really fresh, really tangy and really really hot!
Make sure you wear gloves whenever you are making anything like this and wash you hand throughly before touching anything.
Top tip:
Coat your hands in a little oil and then wash them with soap to make sure you get rid of any unwanted chilli residue.
- Ingredients
- Method
- 100g large green chilli (mild)
- 100g rocket green chilli (hot)
- 175ml white vinegar
- 2 tsp cumin seeds
- 5 cm root ginger
- 1½ tsp salt
- 2 pinches asafoetida
- 3 tbsp oil
Method
- Put some kitchen gloves on and wash the green chillies. Remove the stems and cut it into large chunks.
- Wash the ginger and cut it into small bits.
- Heat oil in a pan then add the cumin seeds and asafoetida until fragrant.
- Add the green chillies and ginger to the pan stir in the salt and cook for 2 minutes.
- Pour in 70ml water and put the lid on the pan - leave to cook for about 15 minutes on a gentle heat stirring occasionally.
- Once soft (after about 15 minutes) take the lid off and leave to reduce for a few minutes then remove from the heat and leave to cool.
- Pour into a blender and blitz. Pour in the vinegar a little at a time and blend.
- Once ready store the chilli sauce in a clean, dry jar. This will keep for 2-3 months.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 112 |
| Fat (g) | 11 |
| of which saturates (g) | 0.7 |
| Carbohydrates (g) | 0.9 |
| of which sugars (g) | 0.7 |
| Fibre (g) | 0.0 |
| Protein (g) | 1.7 |
| Salt (mg) | 0.02 |
Chris Stoker
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