Green Chili Hot Sauce

For the past few weeks I have been working on a hot sauce based on green chilies and hot peppers. Our Anaheim chilies having been growing nicely while the tomatillos have been delayed this year. The ghost pepper plant is also producing a lot of peppers. I have dried or frozen most of them. I had to get an idea of how hot they really are, so, this past weekend I made the hot sauce with ghost peppers. I think they got the recipe to where I want it, not that I won’t change it in the future.

With the ghost pepper added there was a good amount of heat, not too much, but I knew it was there. If you don’t like things so spicy or don’t have access to fresh ghost peppers, substitute with the pepper of your choice. I also used fresh Anaheim peppers that I roasted. If you don’t have the time or ability to get fresh chilies, good canned ones should work fine. They will be roasted, the skins will be off, and there won’t be any seeds. You could use the chopped or whole, but, I don’t know what size can of either to suggest.

The hot sauce has a surprisingly sweet flavor from the roasted tomatillos. Depending upon which hot pepper you use it will also have a good spicy kick to it. If you are using fresh Anaheim chilies just be aware that their heat can vary.

Green Chili and Ghost Pepper Hot Sauce

  • 10 Anaheim Chili Peppers, if you use only one color chili the sauce will be a better color
  • 1 medium small Ghost Pepper (or pepper(s) of choice) wear latex gloves when using hot peppers
  • 4 medium Tomatillos
  • 1/2 medium Onion, diced (I have used red, sweet, and yellow and it tastes about the same)
  • 1 cup Water
  • 1 cup Cider Vinegar
  • 1 teaspoon Salt

Roast Chilies until charred, like in Chili Meditation. Place in bag or in a covered bowl to steam while they cool. When cool enough to handle, peal skins off. Cut off stem and remove seeds. Then rough chop.

Roast tomatillos for a few minutes. You don’t want them too soft or charred. Rough chop.

Cook the 1/2 onion and minced chili pepper of choice in the water and vinegar for 10-15 minutes, until soft. Then let cool a bit.

Put water, onion, vinegar, chili liquid in blender and blend a few minutes to liquify the ghost pepper. Then add all remaining ingredients and blend a few minutes until smooth. I usually got between 32 and 40 ounces, depending upon the size of the Anaheim peppers. Place in clean jars and refrigerate. I am also freezing some in plastic freezer bags for use this winter.


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