Absolutely! Here’s a detailed, comprehensive recipe for a fiery and flavorful kitchen staple:
Homemade Chili Garlic Sauce – Spicy, Savory & Easy to Make
Introduction
Bold, zesty, and loaded with fresh heat — Homemade Chili Garlic Sauce is a punchy condiment that instantly elevates noodles, stir-fries, grilled meats, soups, and dipping sauces. With its bright red color, savory depth, and a slow-building kick of heat, this sauce is both versatile and irresistible. Once you make your own, you may never go back to store-bought again!
Origin of the Recipe
Chili garlic sauce is a Southeast Asian staple, particularly popular in Chinese, Thai, Vietnamese, and Filipino cuisines. It’s often associated with brands like Huy Fong (Sriracha’s sibling sauce), but the base combination of chili peppers, garlic, vinegar, and salt is traditional and adaptable. Homemade versions allow for control over heat level, sweetness, acidity, and texture — making it truly your own.
Ingredients
Core Ingredients:
- 1 cup red chili peppers (Thai, red Fresno, or red jalapeños), stemmed
- 8–10 garlic cloves, peeled
- 2 tbsp neutral oil (canola, vegetable, or peanut)
- 3 tbsp white vinegar (or rice vinegar)
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp water (as needed for blending)
Optional Ingredients & Variations
- 1 tbsp soy sauce or fish sauce for umami
- 1 tsp sesame oil for a nutty aroma
- 1 tsp ginger, minced or grated
- 1–2 tsp honey for a sweet-spicy balance
- ½ tsp crushed red pepper flakes for more heat
- Use smoked chilies or chipotle for a smoky version
- Add 1 tbsp fermented bean paste or miso for depth
Instructions
Step 1: Prepare Ingredients
- Wash and dry the chili peppers. Remove stems (you can deseed for less heat or leave seeds in for full power).
- Peel garlic cloves.
Step 2: Blend the Base
- In a blender or food processor, combine peppers, garlic, vinegar, sugar, salt, and 1 tbsp oil.
- Add a splash of water (start with 1 tbsp) to help it blend into a thick, coarse paste.
Step 3: Cook the Sauce
- In a saucepan or skillet over medium heat, warm 1 tbsp oil.
- Add the chili-garlic paste and cook, stirring often, for about 8–10 minutes. The sauce should darken slightly and the raw garlic smell should mellow.
- Taste and adjust: add more salt, sugar, or vinegar if needed.
Step 4: Store
- Let cool completely before transferring to a clean glass jar.
- Store in the refrigerator for up to 1 month. The flavor improves over time.
Tips for Success
- Use gloves when handling hot chilies to avoid skin and eye irritation.
- Adjust the spice level by choosing mild or hot peppers.
- Let the sauce sit overnight for deeper flavor.
- Cook longer if you want a thicker, more caramelized texture.
- Use sterilized jars for longer shelf life and freshness.
Serving Recommendations
- Stir into ramen, fried rice, or noodles
- Use as a marinade for grilled meats, tofu, or seafood
- Mix with mayonnaise or yogurt for a spicy dip
- Add a spoonful to soups or stews for a spicy, savory depth
- Blend into dressings or vinaigrettes for a fiery twist
Nutrition Estimate
(Per 1 tbsp serving)
| Nutrient | Approximate Value |
| Calories | 25 kcal |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Carbohydrates | 2g |
| Sugars | 1g |
| Fiber | 0.5g |
| Protein | 0.3g |
| Sodium | 180mg |
Note: Nutritional values may vary depending on pepper variety and optional ingredients.