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    Home » Foraging & Sustainable Living

    The Best Home made Wild Garlic Chilli Sauce recipe

    Published: Apr 18, 2022 · Modified: Jul 15, 2022 by Chef Tripti · This post may contain affiliate links

    Wild garlic season means lots of wild garlic recipes in one go. The season is short, so if you want to enjoy the flavour way past the growing season, you need to make this sauce. This wild garlic chilli sauce recipe is one of those minimum effort / maximum taste recipes, so there is little not to like here. This recipe is a take on my mother's garlic sauce recipe. It would be best if you had wild garlic, green chillies, apple cider vinegar, and a blender.

    A jar of vivid green wild garlic chilli sauce surrounded by wild garlic leaves

    This sauce is a versatile sauce that can be spread on toast or added to pasta, put in your stew.

    The wild garlic growing season will end soon (mid-May time), so be sure to get out there and gather as quickly as possible. To learn more about wild garlic, visit my noodle soup with a foraged wild greens recipe.

    Do you like this sauce? Take a look at my salsa verde made with foraged greens. My wild garlic chilli oil is another great flavour enhancer for your favourite dishes

    Jump to:
    • Ingredients
    • Instructions
    • How To Video
    • Substitutions
    • Equipment
    • Storage
    • Top tip
    • 📖 Recipe
    • Food Safety

    Ingredients

    Wild garlic chilli sauce ingredients in small dishes on a wooden tree trunk slice platter
    • Wild Garlic
    • Serrano Green chilli
    • Salt
    • Apple cider vinegar (I make my own!)

    See the recipe card for quantities.

    Instructions

    Before you make this wild garlic chilli sauce, sterilise the jar you will store it in. I use old jam jars. Preheat your oven to 100ºC. Wash the jars in hot soapy water and then place them in the oven for at least thirty minutes. This processs will help stop the sauce from going mouldy too quickly.

    Prepare your ingredients. Wash and pat dry the wild garlic. Then roughly chop it.

    Also, roughly chop the green chilli, seeds included.

    Then put the chopped wild garlic and green chillies into a blender and the salt and apple cider vinegar.

    Blender cup containing wild garlic, green chilli salt and apple cider vinegar for blending

    Then blend.

    Wild garlic chilli sauce in blender cup after blending

    It's as simple as that! Transfer the sauce into the sterilised jars to store.

    How To Video

    Here is a video guide to making wild garlic chilli sauce.

    Substitutions

    Instead of apple cider vinegar, you can use white wine vinegar or white vinegar.

    If you like your sauce hot, you can use half the amount of finger green chillies and half serrano chillies.

    Equipment

    Having a good blender is essential to making this sauce.

    Storage

    If the bottles are correctly sterilised, you can store this sauce for a year. Just make sure you use a clean dry spoon every time you use some of the sauce.

    Top tip

    Don't ignore the sterilisation process of your jars. If you place the sauce into unsterilised jars, there is a real danger of quickly forming mould.

    📖 Recipe

    A jar of wild garlic chilli sauce with a small dish of the sauce next to it, surrounded by wild garlic leaves.

    Wild Garlic Chilli Sauce

    Chef Tripti
    A very simple sauce made with three main ingredients. Wild garlic, green chilli and apple cider vinegar.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Breakfast, Main Course, Salad, Side Dish, Soup
    Servings 600 grams

    Equipment

    • Blender or Food processor

    Ingredients
      

    • 330 gms Wild garlic
    • 135 gms Serrano green chilli Usually sold in supermarkets as the green chilli with no name
    • 150 ml Apple cider vinegar
    • 2 teaspoon Salt

    Instructions
     

    • Pre heat oven to 100ºC
    • Wash two 300 ml glass jars and lids in hot soapy water. Place the bottles in an oven for at least 30 minutes to sterilise.
    • Wash and pat dry the wild garlic and roughly chop.
    • Wash and pat dry the green chillies and roughly chop with the seeds.
    • Add the wild garlic, chillies, salt and apple cider vinegar to a blender and blend till you have a smooth puree.
    • Once the bottles have been sterilised and cooled, transfer the sauce into the bottles and refrigerate.
    • Use as desired.
    Keyword Chilli sauce, Foragedfood, Sauce, vegan, Wild garlic
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

    More about me →

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