There’s something magical about making your own condiments at home, and this Homemade Chili Garlic Sauce is no exception. Vibrant, aromatic, and packing just the right punch of heat, this sauce transforms ordinary meals into extraordinary culinary experiences with just a spoonful.
Inspired by Asian flavor profiles but adaptable to countless dishes, this versatile sauce strikes the perfect balance between fiery chilis and aromatic garlic. Best of all, it comes together in under an hour with ingredients you might already have in your pantry!
Why You’ll Love This
- Completely customizable heat level – make it as mild or fiery as you prefer
- No artificial preservatives or mysterious ingredients like store-bought versions
- More economical than premium bottled sauces
- Keeps well in the refrigerator for weeks
- Makes a thoughtful homemade gift for food-loving friends
Ingredients
- 5-6 fresh red chilies
- 4 cloves garlic, minced
- 1 tablespoon vinegar (white or rice)
- 1 tablespoon olive oil or vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional)
Instructions
- Combine chilies, garlic, vinegar, salt, and sugar in food processor. Blend until smooth.
- Heat oil in pan over medium heat. Add blended mixture.
- Cook 3-4 minutes, stirring occasionally. Let cool before using.
Tips & Variations
- For extra depth, add 1 tablespoon of fish sauce or soy sauce during cooking
- Create a smoky version by using roasted garlic instead of raw
- Add 1 tablespoon of grated ginger for a zingy twist
- For a thicker sauce, add 1 teaspoon of cornstarch mixed with water during the final minutes of cooking
- Experiment with different chilies – habaneros for extreme heat or bell peppers for a milder option
- For a fermented flavor, let the mixture sit at room temperature for 1-2 days before refrigerating
Serving Suggestions
This vibrant sauce elevates practically any savory dish. Stir it into soups and stews for added depth, drizzle over eggs for breakfast with a kick, or use as a marinade for grilled meats and vegetables. It’s particularly delicious with Asian-inspired dishes like stir-fries, noodles, and dumplings.
For a quick appetizer, mix a spoonful with mayo for an instant spicy dip for fresh vegetables or chips. It also makes an excellent base for homemade hot wings!
Notes
- Store in an airtight container in the refrigerator for up to 3 weeks
- The flavor will develop and mellow slightly after 24 hours
- Always use a clean spoon when serving to prevent contamination
- The oil may separate naturally – simply stir before using
FAQs
Can I use dried chilies instead of fresh?
Yes! Rehydrate dried chilies in hot water for 20 minutes before proceeding with the recipe. This will give a slightly different but equally delicious flavor profile.
How can I make this sauce less spicy?
Remove all seeds and membranes from the chilies, use milder pepper varieties like bell peppers for part of the chili quantity, or increase the amount of garlic relative to the chilies.
Is this sauce gluten-free?
Yes, as written this recipe is naturally gluten-free. Just be careful if you add soy sauce as a variation – choose a gluten-free tamari instead.
Can I can or preserve this sauce for longer storage?
This recipe isn’t formulated for safe water bath canning. For longer storage, freeze portions in ice cube trays, then transfer the frozen cubes to freezer bags for up to 6 months.
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