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Chili garlic sauce is a delicious and versatile condiment that can add a bold and spicy kick to your favorite dishes. Homemade chili garlic sauce is easy to make and customize to your taste preferences. You can use it as a dipping sauce for dumplings, a marinade for meats, or a flavor enhancer for stir-fries and soups.
If you’ve ever searched for chili garlic sauce at your local grocery store, you’ve probably noticed that the options are pretty limited. You might find Huy Fong chili garlic sauce in the Asian aisle, and maybe some other competitor, but that’s all.
But now, with this easy recipe for homemade chili garlic sauce using fresh chilis, you can make it in the comfort of your own home. We’ve added some notes, tips, and serving suggestions to help you make the most out of this amazing condiment.
Reasons Why You’ll Love This Chili Garlic Sauce
This chili garlic sauce is packed with bold and spicy flavors that are sure to awaken your taste buds. The combination of red chili peppers and garlic provides a satisfying heat that is balanced by the sweetness of sugar and the tanginess of rice vinegar.
Chili with garlic sauce is a versatile condiment that can be used in a variety of ways. Whether you use it as a dipping sauce, marinade, or flavor enhancer, it’s sure to add a unique and delicious flavor to your favorite dishes.
This chili garlic sauce recipe is easy to make and requires only a few ingredients that you most likely already have in your pantry. With just a few simple steps, you can have a flavorful homemade condiment that will elevate your meals in no time.
Our homemade hot sauce can be stored in the fridge for up to two weeks, so you can enjoy it with many meals. I guarantee homemade chili garlic sauce will become one of your kitchen essentials in no time.
What Do I Need To Make Chili With Garlic Sauce
There are just a few simple ingredients you’ll need for this recipe:
- 1 cup (about 5 oz.) of fresh chili peppers, chopped (such as Thai bird chilies, serrano peppers, or Fresno peppers)
- 1/2 cup of rice vinegar
- 1/4 cup of neutral-tasting oil (vegetable, olive, avocado, etc)
- 3 tablespoons of sugar
- 4 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 teaspoon of salt
How To Make Chili Garlic Sauce With Fresh Chilis
Step 1: Blend and strain the chili peppers
In a blender or food processor, blend the chopped fresh chili peppers and rice vinegar until smooth.
For best consistency, strain the sauce through a fine strainer to remove any pieces of skin and unblended seeds. You can skip this step if you don’t mind having chunky chili garlic sauce.
Step 2: Cook the other ingredients
In a small saucepan, heat the oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Be careful not to burn the garlic.
Add the sugar, soy sauce, and salt to the saucepan and stir until the sugar has dissolved. Remove the saucepan from the heat.
Step 3: Mix and store
Pour the garlic mixture over the chili pepper and vinegar mixture. Mix well to combine.
Store the chili garlic sauce in a clean, airtight container in the refrigerator for up to two weeks.
Notes & Tips
- Choose a type of chili pepper suitable to your desired level of spiciness. Ghost peppers are the spiciest, Thai bird chilies are pretty darn spicy, and Fresno peppers are milder and slightly sweeter.
- You can also substitute some of the chili peppers with red bell peppers for a milder flavor. This is a great solution if you can only find spicy chilis, but still want to tame the heat.
- Be careful when handling fresh chili peppers as they can be very spicy and may irritate your skin or eyes. Consider wearing gloves when chopping the peppers. And avoid touching your face or eyes.
- If you prefer a smoother sauce, transfer the mixture back to the blender or a food processor in step 3 and blend to combine. Smooth garlic chili sauce is also great, but it makes it more similar to Sriracha (more on the differences later).
- You can use other types of vinegar, such as apple cider vinegar or white vinegar, in place of rice vinegar if you prefer.
- To make keto chili garlic sauce, replace the rice vinegar with aged balsamic vinegar, the sugar with coconut brown sugar, and coconut aminos for the soy sauce, and use avocado oil.
- The vegetable or olive oil can be replaced with sesame oil for a more Asian-inspired flavor. Avocado oil will make the recipe a bit healthier.
- Adjust the level of salt to your liking and add freshly ground pepper for an extra kick. You can also add grated ginger for a broader flavor profile. Experiment and create your ideal version of garlic chili sauce.
What To Put Chili Garlic Sauce On
Homemade chili garlic sauce using fresh chili peppers can be used in many different ways. Here are a few serving suggestions to get you inspired:
Use it as a dipping sauce for dumplings, spring rolls, or other appetizers. These Simple Pork & Shrimp Dumplings are a great place to start. It’s also a great sauce for a crispy fried chicken like Snoop Dogg’s Fried Chicken.
Spread it on sandwiches, burgers, wraps, or hot dogs for an extra kick of flavor. Try this Black Bean Vegetarian Burger for meatless Mondays or use it as a dipping sauce for Sunday BBQs.
Marinate chicken, beef, or tofu in the sauce for a spicy and flavorful meal. I suggest marinating in general for a minimum of 2 hours and a maximum of 24 hours for best results.
Add fresh chili garlic sauce to stir-fries or noodle dishes for a bold and spicy flavor. Pad Woon Sen (a Thai glass noodles stir-fry) is exquisite with a little chili garlic sauce. This Beef Yaki Udon could use a little kick too.
Chili Garlic Sauce Recipe Canning
If you happen to get a good deal on chilis at your local farmers’ market, why not make a huge batch of chili garlic sauce and can it? You can have fresh homemade garlic chili sauce all year round!
To learn more about canning, check out our Canning 101 guide. There you can find detailed step-by-step instructions, as well as useful notes and tips to succeed.
Chili Garlic Sauce vs. Sriracha
Both chili garlic sauce and Sriracha share a very similar list of ingredients: red chili peppers, garlic, vinegar, salt, and sugar. For Sriracha, however, a specific variety of chili is used called Thai red chili.
The main differences between chili garlic sauce and Sriracha are their texture, flavor balance, and intended usage. While both sauces contain virtually the same ingredients, Sriracha is oil-free and has a smooth texture, alongside a balanced slightly sweet, and tangy flavor.
Chili garlic sauce, on the other hand, is typically chunky and has a bold garlicky flavor. It also has oil which makes it more suitable use in for cooking, rather than just as a condiment like Sriracha.
- 1 cup of fresh chili peppers chopped
- ½ cup of rice vinegar
- ¼ cup of neutral-tasting oil
- 3 tablespoons of sugar
- 4 cloves of garlic minced
- 1 tablespoon of soy sauce
- 1 teaspoon of salt
- In a blender or food processor, blend the chopped fresh chili peppers and rice vinegar until smooth. Strain to remove pieces of peel and seeds.
- In a small saucepan, heat the oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the sugar, soy sauce, and salt to the saucepan and stir until the sugar has dissolved.
- Pour the garlic mixture over the chili peppers with vinegar. Mix well to combine.
- Store the chili garlic sauce in a clean, airtight container in the refrigerator for up to two weeks.