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Homemade Chili Garlic Sauce

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This Homemade Chili Garlic Sauce is a bold, flavorful condiment made with fresh chilies, garlic, and a hint of vinegar. It’s perfect for adding heat and depth to stir-fries, marinades, dips, and more. Customize the heat level based on your spice tolerance! #ChiliGarlicSauce #HomemadeSauce #SpicyCondiment #GarlicSauce #SpicyRecipes #AsianSauce

Ingredients

Scale
  • 5–6 fresh red chilies (adjust based on your preferred heat level; see note below)
  • 4 cloves garlic, minced
  • 1 tablespoon white vinegar or rice vinegar
  • 1 tablespoon olive oil or vegetable oil
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon sugar (optional, for balance)

Instructions

  1. Prepare the chilies: For a milder sauce, remove the seeds and membranes from the chilies before chopping. For a spicier version, leave the seeds in. Roughly chop the chilies.
  2. Combine ingredients: In a food processor or blender, add the chopped chilies, minced garlic, vinegar, salt, and sugar (if using). Blend until smooth, scraping down the sides as necessary.
  3. Cook the sauce: Heat the oil in a small saucepan over medium heat. Once hot, carefully pour in the blended chili garlic mixture.
  4. Simmer: Let the sauce cook for 3-5 minutes, stirring occasionally. The sauce will thicken slightly as the flavors meld together. Be cautious not to let it burn.
  5. Cool: Remove from heat and allow the sauce to cool completely.
  6. Store: Once cooled, transfer the chili garlic sauce to a clean jar or airtight container. Store it in the refrigerator for up to a week.

Notes

  • Chili Variety: You can experiment with different types of red chilies like Thai chilies, cayenne, or red jalapeños. Adjust the amount based on the heat level of the chilies and your spice tolerance.
  • Fresh Garlic: Fresh garlic gives the best flavor in this sauce.
  • Vinegar: Either white vinegar or rice vinegar will work well, with rice vinegar offering a slightly milder, sweeter note.
  • Oil Choices: Use olive oil, vegetable oil, or any neutral-flavored oil.
  • Sugar: Sugar is optional but can help balance the acidity and heat in the sauce. Feel free to use granulated sugar, brown sugar, or honey.
  • Flavor Adjustments: After cooking, taste the sauce and adjust the salt and sugar to your liking.
  • Storage: Store the chili garlic sauce in an airtight container in the refrigerator for up to a week. It may darken over time, but it will still be safe to eat.

Nutrition

Find it online: https://easyfoodflash.com/homemade-chili-garlic-sauce/