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Raw Vegan Hot Sauce: Red and Green Variations

This raw vegan hot sauce recipe is the perfect addition to your fridge. It lasts a long time, and you can add it to any salad nut or seed butter to make the perfect dip or dressing. My secret trick is to take 1 or 2 tablespoons of tahini, and mix this in. It’s a very quick way to get a salad dressing or dip.

raw vegan hot sauce

Known as Yemenite “schug” in Israel, this stuff is magical! It’s as spicy as you want to make it, and you can add it to everything from salads, to dips, to hummus! We love having this on hand in my household.

You can make two varieties of this raw vegan hot sauce: red and green. It all depends on the type of hot peppers you have on hand.  

My personal favorite pepper to use for this raw vegan hot sauce is ripe jalapeno. While most grocery stores sell green jalapenos, which are not ripe, ripe ones are red and wrinkly. If you can go to your local produce stand or grower, try to find this stuff. They usually sell it for very cheap, and try to get rid of it. Most people think it’s over-ripe and can only be used in cooked dishes. But now that you know the secret, my friend, go ahead and grab those cheap wrinkly ripe red jalapenos if you can.

raw vegan hot sauce

Fermented Raw Vegan Hot Sauce

You can kick up the flavor and nutrition of this sauce by fermenting it. This is actually much simpler than you may think. All you do is keep the jar out for 24 hours right after you make your sauce. Place the lid on the jar loosely, and let it stand on your counter until 24 hours have passed. At this point, place it in the fridge. This way, you will get beneficial bacteria into your body that will aid you in digestion, immunity, mood, and so much more! For more fermented goodies, check out my raw vegan fermented taco salad recipe

raw vegan hot sauce

Raw Vegan Hot Sauce: Red and Green Variations

Total Time 10 minutes


  • 3 cups of chopped spicy peppers any kind you like; make a red version with red jalapenos or chilis, and a green version with green jalapenos
  • Juice of 1/2 a lemon or juice of 2 lmines
  • Teaspoon  of salt
  • Teaspoon of mustard seed powder you can use the flowers, when in season
  • Half of a bell pepper use red for the red version, yellow or orange for the green
  • 7 garlic cloves or less, if you're not a fan, or sub for 2 green onions
  • 1/4 bunch of cilantro or other herbs of choice (oregano, mint, parsley etc.)
  • 1/4 cup water
  • Optional additions: cumin coriander, cayenne, 1/4 of an onion


  • Blend all ingredients until smooth. You can use either a blender or food processor for this.
  • Keeps for about a week to two weeks. Store in fridge.
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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.
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