Sweet green chili can be a recipe for disaster. It’s not just about the ingredients, but about how you mix and cook them, too. You’re going to need to follow the instructions correctly for this one. If you do, it gets turned into something good enough to eat. Are you looking for a quick and easy dinner with minimal ingredients? Try this sweet chili recipe, using sweet peppers served with rice or tortillas. Sounds simple but tastes amazing!
Asian Green Chilli Sauce
Make a big batch of Asian Green Chilli Sauce at home and use it to make your fav Indo-Chinese recipes or curries (vegan, gluten-free).
About This Recipe
A hot and spicy sauce is a must whenever I make Indo-Chinese recipes at home and this Asian Green Chilli Sauce is the latest one to join the favorite bandwagon. Perfectly spicy, this sauce will make any dish irresistible.
Although this green sauce is readily available in the market these days, making it at home is the way to go.
Homemade sauce is super easy to make and comes together using a few simple ingredients.
You can control the heat by choosing the type of green chiles to make the sauce. Sauce made at home is also free of artificial colors, chemicals, and preservatives and it is also much more economical than the store-bought one.
My Green Chili Sauce recipe is vegan and gluten-free and can be easily doubled or tripled. You can make it in a traditional pressure cooker or an instant pot.
Ingredients
Green Chillies – You can use any green chilies that are easily accessible to you. Choose spicy green chili peppers if you like a spicy sauce or choose mild chilies for a milder sauce. Remove the seeds from the chilies if you like the sauce to be less spicy.
Ginger & Garlic – These two ingredients add a great flavor and much-required heat along with green chilies.
Vinegar – Use white vinegar to make this hot sauce recipe. It is easily available in grocery stores. You can replace vinegar with lime juice (or lemon juice).
You will also need salt, sugar, and water.
Replace water with vegetable broth or chicken broth for added flavor.
How To Make Asian Green Chilli Sauce
Prepare The Chillies
Wash 1 pound (500 g) of green chilies and remove their stalks.
Tip – I will always suggest you wear gloves while handling chilies as they may cause burn in your hands.
Cook The Chillies
In A Traditional Pressure Cooker
Add the chilies, 50 g of peeled and chopped ginger, 50 g peeled and chopped garlic, and 1 cup of water to a pressure cooker and stir well.
Close the lid of the cooker and pressure cook for 3 whistles on high heat.
Remove the cooker from heat and let the pressure release naturally. Open the lid.
In An Instant Pot
Add the chilies, 50 g of peeled and chopped ginger, 50 g peeled and chopped garlic, and 1 cup of water to an instant pot and stir well.
Close the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 3 minutes at high pressure.
Once the timer goes off, let the pressure release naturally.
Open the lid.
Make The Sauce
Cool the chilies to room temperature and add them to a blender along with the liquid.
Add 1 cup of white vinegar, 3 teaspoon salt, and 1 teaspoon sugar and blend to make a smooth paste.
Pass the mixture through a fine-mesh strainer and discard the leftover.
Transfer the mixture to a frying pan and cook for 4-5 minutes over medium heat until the sauce is thickened.
Remove the pan from the heat and let the sauce cool down to room temperature.
Transfer the green chilli sauce to an airtight glass container or a glass bottle and refrigerate for up to 15 days. Use as desired.
Pro Tips By Neha
Wear gloves while handling the chilies to avoid burning palms.
Remove the seeds of the chilies if you like your sauce to be less spicy.
Stay away from the steam coming out of the pressure cooker as it may also cause burning.
You can also cook the ingredients in a pan if a pressure cooker is not available.
Make red chilli sauce using the same recipe. Just replace green chilies with red chilies.
Usage Suggestions
I use this sauce to make Indo-Chinese recipes like Gobi Manchurian, Chilli Chicken, Hakka Noodles, Fried Rice, Chilli Prawns, etc.
Serve it on the side as a dip with your starters. I like to serve it as a dipping sauce, especially with French Fries and Potato Wedges.
Storage Suggestions
Green chilli sauce keeps good in the refrigerator for up to 15 days.
You can freeze it in small portions for up to a year. Just take out one portion, thaw, and use as needed.
Green Sweet Chili Sauce (Jalapeno Jelly)
Quick and easy to make with a few simple ingredients, this green sweet chili sauce is a sweet and hot dip that’s made for sharing
You know and love red sweet chili sauce, meet it’s cousin made with jalapenos and green chilis. Super easy to make, you can make it as a thin dipping sauce, or into a thicker jelly.
Thai red sweet chili is one of my favorite dipping sauces, I love the balance of the heat with sweetness and there is always a bottle in my fridge ready to go!
This homemade green chili sauce is made in a similar way, but we simply swap out the red chilis for jalapenos. It’s dead quick and easy to make and this recipe makes enough for a whopping 3 1/2 cups – that will keep you going for a while!
Why you will love this jalapeno jelly!
- Quick: This jalapeno jelly doesn’t require hours of watching boiling pots. It takes around 15minutes to make a big batch and then you just need some patience to let it cool.
- Customizable: It’s really easy to make this sauce just the way you like it. Make it like I did into a thick jelly or have it more of a runny thin sauce for dipping. You can adjust the heat too, whether you like things super hot or more mild.
- Simple ingredients: There’s nothing here that you can’t easily pick up at your local store, and you probably have most things in your cupboard already.
Ingredients
- Apple Cider Vinegar: To add some tanginess and acid to the finished sauce.
- Water: Nothing fancy here, just standard tap water is fine.
- Sugar: Use white granulated sugar for that hit of sweetness to balance out the heat.
- Jalapeños: The base of the green chili sauce is jalapenos. They aren’t too hot and bring a lot of flavor.
- Hot Green Chili: Add to taste for some extra heat.
- Cornstarch: Known as corn flour in the UK. This helps to thicken the sauce.
How to make sweet green chili sauce
Be sure to scroll down for the full recipe!
- Blend together the jalapeños and green chili (photo 1).
- Dissolve the sugar with the vinegar and water in a pan. Add the jalapeños (photo 2).
- Bring to the boil and simmer.
- Stir in he cornflour slurry (photo 3).
- Let cool before serving.
Recipe Variations
This recipe is pretty fine just as it is, but there are a few changes you can make to suit your tastes.
- Increase or lower the spiciness. I added one hot green chili and it was just right for me, if you don’t like it too spicy, leave this out or add in another one for a huge kick of heat.
- This recipe makes quite a thick jelly. If you prefer a runnier sauce, half the amount of cornflour and water added.
Frequently Asked Questions
How long does it last?
Once the sauce has cooled completely, transfer it to an airtight jar or container. It will keep well in the fridge for up to 3 weeks. At room temperature it will keep for up to a week.
Can you freeze it?
Yes, this sauce freezes well. This recipe makes about 3 1/2 cups, so you may want to freeze some to extend the shelf life. Freeze the cooled sauce in an airtight container and it will keep well for up to 3 months.
The sauce may congeal when you thaw it, so just place it in a pan and heat it gently while stirring and it will be good to go.
Is it gluten-free?
Yes, we use cornflour to thicken the sauce, so this is totally gluten-free. It’s also vegan friendly.
Serving Suggestions
This green sweet chili sauce is perfect for all your dipping needs. We polished off a lot with some tortilla chips and it’s perfect with fried spring rolls. You can also mix in a little mayo to some of the sauce to make a great spread for burgers.
Recipe Notes and Tips
- Pulse don’t blend the jalapeños. If you over blend them, they will be too liquidy.
- This sauce will thicken as it cools. Once cooled, if you prefer a thicker sauce, simply reheat it and stir in more cornflour and water.
- Let the sauce cool completely before storing.
Sweet & Mild Chili Peppers
Sweet and mild chili peppers have very little to no heat. Some may have a mild spice level. They range from 0 to 5,000 Scoville Heat Units. There are many, many varieties of chili peppers, and they often have different names depending on region. Here we’re compiling information on sweet and mild chili peppers and the vast variety of chili pepper types in the world.
Aji Dulce: Mild Caribbean Peppers
The aji dulce pepper is a brightly colored pod popular in the Caribbean, particularly Puerto Rico, Cuba and the Dominican Republic, with sweet flavor and mild heat. Learn all about them. Scoville Heat Units: 0-1,000 SHU Capsicum Chinense There are many different types of aji peppers in the world, most of the produced in the…
Aji Panca Chili Peppers
SCOVILLE HEAT UNITS: 500 SHU The Panca chili (or Ají Panca as it’s known in South America), is a deep red to burgundy pepper, measuring 3-5 inches. It is the second most common pepper in Peru, and is grown near the coast. Similar in shape to the Ají Amarillo, it is less spicy and has a…
Albino Sweet Pepper
Scoville Heat Units: 0 SHU (estimated) Capsicum Annuum The Albino sweet pepper is a block pod type that grows 4-4.5 inches long by 2-2.5 inches wide. It is a thick fleshed pepper characterized by the color of its skin which matures from a pale yellow color to orange and finally red. It is a bell…
Anaheim Pepper: A Popular Mild California Chili
The Anaheim pepper is a versatile chili pepper named for the city that made it popular, Anaheim, California. It is mild in flavor and heat, measuring 500-2,500 Scoville Heat Units. Scoville Heat Units: 500-2,500 SHU Capsicum Annuum The Anaheim pepper is a mild, medium-sized chili pepper that grows to 6-10 inches in length. It is…
Ancho Peppers: Dried Poblanos
The Ancho Pepper is the dried form of the poblano pepper, and one of the most popular peppers in Mexican cuisine. It is know for its smoky quality, with sweet to moderate heat and a mild paprika flavor. Learn more about it here. SCOVILLE HEAT UNITS: 1,000 – 2,000 SHU The Ancho Pepper is the…
Ancho Ranchero Peppers
The Ancho Rachero pepper is a mild hybrid of the poblano chili pepper with medium-thick flesh. It is best used for stuffing, roasting, or making Mexican cuisine. SCOVILLE HEAT UNITS: 1,000 – 2,000 SHU Capsicum Annuum The Ancho Rachero pepper is a mild hybrid of the poblano chili pepper with medium-thick flesh. The chili pods…
Banana Peppers – All About Them
The banana pepper is a mild, medium-sized chili pepper with a tangy, slightly sweet taste. It is typically bright yellow, but matures to green, red, or orange. SCOVILLE HEAT UNITS: 0-500 SHU Capsicum Annuum What is a Banana Pepper? The banana pepper is a mild, medium-sized chili pepper with a tangy, slightly sweet taste. It…
Carmen Italian Sweet Chili Peppers
SCOVILLE HEAT UNITS: 0-500 SHU This Italian sweet pepper is a corno di toro type (bull’s horn), because of its shape. The flavor is sweet and fruity. They are best picked when they have turned a deep red, as shown in the above photo. These plants were developed to bear fruit during cooler conditions, so…
Cascabel Pepper (Chile Cascabel)
The cascabel pepper is a Mexican chili pepper famous for its “rattle” and “bell” sounds when the dried pods are shaken, caused by loose seeds within. Learn more about them. Scoville Heat Units: 1,000-3,000 SHU Capsicum Annuum Mexico is well known for its chili pepper selections, both fresh and dried varieties, which are incorporated into…
Cayenne Buist’s Yellow Chili Pepper
Scoville Heat Units: 1,000 SHU (or less) Capsicum Annuum The Cayenne Buist’s Yellow is an excellent salsa pepper, and works well dehydrated and crushed into powder for various seasoning applications. What is a Cayenne Buist’s Pepper? The Cayenne Buist’s chili pepper originated in the United States. The pods are a bright orange and grow to…
Chilaca Pepper
The chilaca pepper is a dark green, curvy, mildly hot pepper that is an important part of Mexican cuisine. When dried, it is called the chile negro or pasilla pepper. SCOVILLE HEAT UNITS: 1,000-2,500 SHU Capsicum Annuum What is a Chilaca Pepper? The chilaca pepper is a mildly hot pepper that is an important part…
Corno Di Toro Chili Peppers
SCOVILLE HEAT UNITS: 0-500 SHU The Corno di Toro pepper is an Italian sweet pepper. It’s name literally translates to “horn of the bull”, or “bull’s horn”, so named because of it’s shape. It is also sometimes referred to as “Cowhorn” pepper. It is a long, 8-inch pod that is tapered, with a horn-like shape….
Corno Di Toro Giallo Pepper
Scoville Heat Units: 1,000+ SHU Capsicum Annuum A mild and sweet multi-purpose chili pepper ideal for many types of cooking. Use them in place of bell peppers in the Cajun Holy Trinity (bell peppers, onion, celery), for stuffed pepper recipes, roasting and grilling, or simply eating raw. What is a Corno di Toro Giallo Pepper? The…
Coronado Chili Peppers
Scoville Heat Units: 700-2,000 SHU Originally from South America, the Coronado Pepper grows to 4” long and 2” wide with thin, waxy skin. It tastes like a mix of pear and berries, and turns a bright red when ripe. With its mild flavor, it can be eaten fresh, added to dishes for extra flavor, or…