Guatemalan Hot Sauce Recipe

Guatemalan Hot Sauce Recipe Green Hot Sauce Recipe

Technically this raw vegan recipe is a sauce, but it could also be a raw green soup. I love it so much that I usually eat it all up with a spoon… by itself… is that gross?

Since I know you are going to be just as crazy about it as I am, you might as well call it a green soup or smoothie, maybe even a dressing, because you can use it all of those ways.

This sauce has deep roots for me.

My mom’s husband Rudi is from Guatemala and this sauce is one of those memories he carried with him to the United States. After my mother and Rudi moved in together this Green Hot Sauce was always sitting in the refrigerator lovingly thought of as the ever-waiting condiment.

Late at night when I came home from going out with friends I would often drink it straight up. This Green Hot Sauce starts out as a bright burst in your mouth followed by a zingy punch. It is so green and raw that you can’t help but feel more alive when you eat it.

Not to mention, the Chili Pequin, also known as bird peppers, adds incredible spice and heat that stimulates digestion and circulation alike.

I think I used to magnetize to this sauce because of how it uplifted my sluggish digestion. I am a Kapha body type according to Ayurveda, which means I’m methodical and slow (no surprise there for those who know me).

We Kapha do well with extra stimulation to get us moving. This sauce does exactly that for me and it will for you as well.

guatemalan hot sauce recipe

 

guatamalan hot sauce recipe

Guatamalan Hot Sauce Reicpe

This Guatamalan Hot Sauce is mildly spicy, refreshing and stays in the fridge for up to 1 month! It's great on meat, fish and vegetables!
5 from 1 vote
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Course: Hot Sauce
Cuisine: Guatamalan, Mexican, Spanish
Keyword: Guatamalan Hot Sauce Recipe
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 12 people
Calories: -837kcal
Cost: 5

Equipment

  • Blender

Ingredients

  • 4 Tablespoon Chili Pequins or Bird Peppers stems removed, wash the peppers
  • 4 Stalks Celery rough chop
  • 1 small to medium White Onion large dice
  • 1 handful Cilantro
  • 1 handful Parsley leaves
  • 1 Tablespoon Sea Salt
  • 6 Cloves Garlic
  • 3 Limes juiced
  • 2 Tablespoon Olive Oil
  • 3 Tablespoons Red Wine Vinegar

Instructions

  • Place all ingredients in a blender and emulsify until smooth

Notes

Store in a sealed container in the refrigerator for up to one month 
You can use any type of vinegar if you don't have red wine vinegar

Nutrition

Serving: 4cups | Calories: -837kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 2g | Sodium: 400mg | Potassium: 67mg | Fiber: 0.8g | Calcium: 13mg
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