If you like spicy food, then this is a recipe for you! The idea for this recipe started when I was desperately trying to find an organic, raw and preservative-free substitute to a hot sauce I was using before. I love spicy things, but chilli powder doesn’t satisfy me as much, and I can’t bear using store bought jars anymore.
First, I made raw sambal (Indonesian hot sauce), but then I learnt that green chillies are better for you than red chillies are – something about them being easier on the insides. I tried it out, and I liked the taste much better! It’s still very spicy, but it’s somehow not as sharp.
This will give you about a cup and a half of sauce, and will last in the fridge for a long time. This has turned into a must-have ingredient in my house so we always have some ready to go! It’s incredibly easy to make and takes no time at all.
Ingredients for the raw chilli sauce:
- 20 small green chillies
- 2 small or 1.5 large green pepper
- 1/3 cup zucchini
- 2 garlic gloves
- 2 tbsp. olive oil
- 2-3 tbsp. apple cider vinegar
How to prepare the hot sauce:
- Peel the peppers if you wish (this will get rid of the crunchiness of the skin) and cut them into cubes.
- Cut the stems off the green chillies and peel the garlic. 20 chillies will make the sauce quite spicy, so put less if you want it a little milder.
- Peel and chop the zucchini
- Place all ingredients into a food processor and process until the desired consistency is reached. This is totally up to you, if you like it more creamy or with larger chunks.
- Wash your hands well after handling chillies!
Serve the green chilli hot sauce anything you could possibly think of: lasagne, pasta, burritos, salad, wraps…the possibilities are endless!
FYI – if you prefer red hot sauce, you can totally replace the ingredients with: red chillies, red peppers and a tomato.