Project Description

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.

Raw green chilli hot sauce recipe by Live Love Raw

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 green chilli hot sauce recipe by Live Love Raw

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.

Green chilli sambal - raw vegan recipe by Live Love Raw: