Homemade Chili Garlic Sauce

This vibrant sauce is a staple in many Asian cuisines, bringing a fiery kick to any dish with its bold flavor profile.

Prep Time 15

Cook Time 15

Total Time 30

Course Condiment

Cuisine Asian

Servings 4 servings

10-12 pieces Fresh Red Chilies Choose your preferred variety for varying heat levels.

1 teaspoon Salt Enhances flavors and acts as a preservative.
1 tablespoon Sugar Balances the heat and acidity.
3 tablespoons Rice Vinegar Adds a tangy note; can substitute with apple cider vinegar.
1/2 cup Water Used to adjust the consistency of the sauce.
2 tablespoons Oil A neutral oil like vegetable or canola oil.

Wash the fresh red chilies thoroughly, remove the stems, and optionally the seeds for a milder sauce. Peel the garlic cloves.
Finely chop the chilies and garlic, or pulse them together in a food processor to create a coarse paste.
In a medium saucepan, combine the chopped chilies and garlic with salt, sugar, rice vinegar, and water. Stir well.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 10-15 minutes, stirring occasionally.
Remove from heat and blend the mixture until you reach your desired consistency.
Add the oil to the blended sauce and stir well to incorporate.
Allow the sauce to cool to room temperature before transferring it to a sterilized glass jar. Seal tightly and store in the refrigerator.

This sauce can last for about 3 to 4 weeks in the refrigerator. It can also be frozen for up to 6 months.

Keyword Easy, Spicy