PANTRYFLEX

stove · hot sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Berlin Grüne Chili

Independent adaptation of a publicly published Tim Raue recipe. Not affiliated with, sponsored by, or endorsed by Tim Raue.

Green chile heat for fish and wok dishes.

Ratio

Ratio by volume: Water 140 ml, White Vinegar 5 ml
Water 140 mlWhite Vinegar 5 ml

Ingredients

  • Sugar200ml läuterzucker share (1:1 syrup)
  • Waterläuterzucker water share + 40ml
  • Garlic7.5g chopped
  • Serrano22g green peperoni, chopped
  • Jalapeno10g jalapeños en escabeche, chopped
  • White Vinegar4.5ml essig-essenz
  • Salt3g sea salt
  • Cornstarch18g

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Berlin Grüne Chili wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 3 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Berlin chef whose namesake restaurant holds two Michelin stars for Asian-inspired cooking that joins Thai aromatics, Japanese product and Chinese technique.

Originally published as Grüne Chilisauce.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from My Way (Callwey) via genussfreak.de authorized reprint (published as “Grüne Chilisauce”). Full citation lives in Provenance.