Homemade Chili Garlic Sauce

Homemade Chili Garlic Sauce

Bright, garlicky, and fiery, this chili garlic sauce comes together from fresh chiles in about 30 minutes.

Total 45 min Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This chunky condiment blends fresh red chiles, plenty of garlic, and a touch of vinegar and sugar into a bold sauce for stir-fries, noodles, and dumplings. Simmering briefly softens the chiles and melds the flavors, while a rough puree keeps some texture rather than a smooth paste. Store it in the fridge to spoon over eggs, soups, or grilled meats whenever you want a punch of heat.

Ingredients

  • 1 pound fresh red Fresno or red jalapeño chiles, stemmed and roughly chopped
  • 10 cloves garlic, peeled
  • 1/2 cup rice vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon salt
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons water, for cornstarch slurry

Method

  1. Combine the chopped chiles and garlic cloves in a food processor and pulse until finely minced but not pureed smooth, scraping down the sides as needed.

  2. Transfer the chile-garlic mixture to a 6-quart saucepan and add the rice vinegar, sugar, salt, and 1/4 cup water. Stir to combine.

  3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until the chiles soften and the mixture reduces slightly.

  4. In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth to make a slurry.

  5. Stir the cornstarch slurry into the simmering sauce and continue cooking until the sauce thickens slightly and turns glossy.

  6. Remove the sauce from heat and let it cool to room temperature before transferring to a clean jar.

  7. Cover and refrigerate the chili garlic sauce; it will keep well for up to 3 weeks.

Rate this recipe

★ 3.9 (1)

Homemade Chili Garlic Sauce

This chunky condiment blends fresh red chiles, plenty of garlic, and a touch of vinegar and sugar into a bold sauce for stir-fries, noodles, and dumplings. Simmering briefly softens the chiles and melds the flavors, while a rough puree keeps some texture rather than a smooth paste. Store it in the fridge to spoon over eggs, soups, or grilled meats whenever you want a punch of heat.

45 min 16 oz 22 cal

Ingredients

  • 1 pound fresh red Fresno or red jalapeño chiles, stemmed and roughly chopped
  • 10 cloves garlic, peeled
  • 1/2 cup rice vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon salt
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons water, for cornstarch slurry

Method

  1. 1

    Combine the chopped chiles and garlic cloves in a food processor and pulse until finely minced but not pureed smooth, scraping down the sides as needed.

  2. 2

    Transfer the chile-garlic mixture to a 6-quart saucepan and add the rice vinegar, sugar, salt, and 1/4 cup water. Stir to combine.

  3. 3

    Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until the chiles soften and the mixture reduces slightly.

  4. 4

    In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth to make a slurry.

  5. 5

    Stir the cornstarch slurry into the simmering sauce and continue cooking until the sauce thickens slightly and turns glossy.

  6. 6

    Remove the sauce from heat and let it cool to room temperature before transferring to a clean jar.

  7. 7

    Cover and refrigerate the chili garlic sauce; it will keep well for up to 3 weeks.