Minty Fresh Hari Chutney Hot Sauce

I was teaching a hot sauce class recently to a crew of hot sauce TikTockers (yes, that’s a thing), and when I asked about their favorite sauces, one of them said: “Mint.” A mint hot sauce.

At first, I thought they were joking. Mint? In hot sauce? But the idea stuck with me. Mint has this sharp, clean flavor—it cools things down, but it also wakes things up. And once I started thinking about it, I realized it wasn’t that far off from something I already love: South Asian hari chutney, a green sauce made with mint, cilantro, green chiles, and lime.

So I made a version that leans more hot saucey—a little more vinegar, more bite, but still grounded in that fresh, herbal base. The result is a punchy, green, highly usable sauce that works just as well on grilled meat as it does stirred into yogurt or spooned onto rice and lentils. It’s bright, herbaceous, and carries the kind of heat that sneaks up slowly.

It’s weird, but good. And it works.

3 large tomatillos
1 small onion or half a big one, halved
10 green Serrano hot peppers
1 bunch fresh cilantro, torn up with your hands, stems included (about 1 cup)
1 bunch fresh mint, woody stems removed
3 garlic cloves
3 tablespoons lime juice (juice from about 6 limes, bottled is fine)
1 cup apple cider vinegar
1 1/2 tablespoons sea salt
Optional: add 1 tablespoon white rum, to give it that mojito vibe

Turn the oven on to 450 degrees F, and on a sheet tray, lay out the first 3 ingredients: tomatillos, onion, hot peppers.

Broil for about 10 minutes, until they’re all slightly blistered and soft, and peppers are bursting, turning halfway through.

Transfer contents to a blender and add the rest of the ingredients: garlic, cilantro, mint, lime juice, salt, vinegar, and pulse until desired texture is reached.

Fill bottles or jars with a funnel (or your super pouring skills) and cap.

Refrigerate when cool.

Hot sauce should last at least 6-months in the fridge after opening.