Description

This Homemade Chili Garlic Sauce is a vibrant, spicy condiment that combines fresh red Thai chilies, aromatic garlic, and a perfect balance of sweet and tangy flavors. Made by blending fresh ingredients and gently cooking them on the stovetop, this versatile sauce is perfect for adding a flavorful kick to any dish. It stores well in the refrigerator for weeks, making it a convenient staple for lovers of bold and spicy flavors.

Ingredients

Scale

Chilies and Garlic

10-12 red Thai chilies (or your preferred chili variety)
6 garlic cloves, peeled

Other Ingredients

2 tablespoons vegetable oil
2 tablespoons sugar
2 tablespoons rice vinegar (or white vinegar)
1 tablespoon soy sauce
1/4 teaspoon salt (or to taste)
1/4 cup water (adjust for desired consistency)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chilies: If you prefer a spicier sauce, leave the seeds in the chilies; otherwise, remove them to reduce heat. Roughly chop the chilies to prepare them for blending.
Blend the Sauce: In a food processor or blender, combine the chopped chilies and garlic cloves. Pulse until they form a coarse paste, adding 1-2 tablespoons of water if necessary to help the blending process.
Cook the Sauce: Heat vegetable oil in a small saucepan over medium heat. When hot, add the chili-garlic paste and cook for 2-3 minutes, stirring frequently until the garlic becomes fragrant and slightly golden but not burnt.
Add Sweet and Tangy Flavor: Stir in sugar, rice vinegar, soy sauce, and salt. Continue cooking for another 2-3 minutes to allow the flavors to meld together harmoniously.
Adjust Consistency: If the sauce is too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency. Bring the sauce to a simmer and cook for an additional 2 minutes to fully combine all the ingredients.
Cool and Store: Remove from heat and let the sauce cool to room temperature. Transfer to a jar or bottle and store it in an airtight container in the refrigerator. The sauce will keep well for 2-3 weeks.

Notes

Adjust the chili quantity and seed content according to your preferred spice level.
This sauce can be used as a dipping sauce, marinade, or condiment for various Asian dishes.
For a smoother sauce, blend longer or strain after cooking.
Use fresh ingredients for the best flavor and aroma.
Store in the refrigerator to maintain freshness and flavor for up to three weeks.