Spicy Green Chilli Sauce

Print Friendly and PDF This recipe is an original - my wife and one of her "foodie" friends made it up! It's a delicious and simple spicy sauce - and I love spicy food!

I don't have a photo at the moment as we have finished all the sauce (!) but as soon as possible I'll upload a photo here.


2 ounces long green chilli peppers (the variety which is about 20cm long),
2 glasses of water
1 glass of olive oil
½ glass of medium wine vinegar.


Wash the peppers and boil them whole in the water, oil and vinegar for 15 minutes.

Remove the peppers from boil and take them out of the pot, do not throw away the liquid.

Allow them to cool until you are able to remove the skin and the stem, but not the seeds (It will help if you wear gloves at this stage otherwise you may suffer an unpleasant burning feeling in your hands).

Finely slice the peppers, bring them back to boil - with their seeds - in the same liquid and simmer until only the peppers and the oil remain.

Liquidize them in a blender and put them in sterilized jars.

If you like, you can add a clove of garlic and few basil leaves to each jar for extra taste, or leave them neutral so you may use them in any recipe where you desire a strong and distinctive spicy taste.

You may keep them in the fridge for 6 months if they remain sealed.

You will have a delicious chili sauce -very spicy- to use it wherever and when you need it.

Eat and Enjoy!

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