I first made green chilli sauce a couple of months ago, using a recipe similar to this one, a fairly standard New Mexico version as far as I can tell. Although of course it would be chile, not chilli!
It was delicious, very hot but with a lovely flavour that came through as the heat receded.
A week or two ago I saw green chillies cheap at the greengrocers so I picked some up, and once I got home I put them in the fridge and promptly forgot about them…
So when I rediscovered them this morning, I thought it would be fun to try a variation. There’s citrus zest and spring onions in this version as well as herbs and spices, it’s delicious and tangy and very very hot!
I have also found, that removing roasted chillies from their skins is much easier than I thought it might be! (See my method below).
After a particularly nasty bout of hand burn from making harissa some time ago, it was a good couple of years before I could touch chillies again, and several more before I really wanted to risk it… But ten years later I’ve just about got over it which happily, means I can again make exciting sauces like this one, yay!
I’ll be making something involving avocado, and maybe butternut squash to go with the sauce over the next couple of days, I think the sweetness of butternut and creaminess of avocado will be great with the heat. I may also dip chips in it…
Makes about 150 ml
80 g green chillies
3 spring onions, chopped
a small pinch each of fennel, cumin and coriander powder
1/4 tsp garlic powder
1/4 tsp onion salt
1/2 tsp dried oregano
zest of 1/2 a lime
zest of 1/4 lemon
1 – 2 tbsp lime juice
1 tbsp lemon juice
1 tsp oil
1/4 tsp potato flour, slaked
100 ml vegetable stock
Preheat the oven to fan 160 c. Roast the chillies for 20 – 35 minutes until nice and brown, but not shrivelled. Leave to cool.
Heat the oil in a small saucepan over a medium heat, and saute the spring onions until softened and starting to brown, about 4 minutes. Turn the heat down low.
Take each chilli and pull the stalk end out. This should also remove some of the seeds, I like to leave the rest in the sauce.
Holding the chilli at the pointy end (over the saucepan), rub the skin between your fingers to loosen the flesh. Gently work your way down the chilli and it should slip out of the stalk end easily leaving the skin behind.
Add the seasonings to the pan – spices, citrus zest and herbs. Cook for a couple of minutes, stirring.
Add the lemon juice, 1 tbsp of the lime juice, and the stock and bring to a simmer. Bubble the sauce gently for 3 minutes.
Mix the potato flour in well to thicken slightly, and then blend the sauce. Taste, and add a little more lime juice if needed.
It will keep in the fridge for a week or so, or you could also freeze it.