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Chili Garlic Sauce

An incredibly easy and delicious homemade chili garlic sauce that elevates any dish with its spicy, savory, and tangy flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 cups
Course: Condiment, Sauce
Cuisine: Asian
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup medium/mild red chilies, chopped Look for plump, unblemished chilies for the best flavor.
  • 1 to 3 pieces Thai chilies, or to taste These add that fiery kick; adjust according to your heat tolerance.
  • 8 cloves garlic, smashed Fresh garlic gives it a beautifully pungent aroma.
  • 1 cup sugar Regular granulated sugar works great; it balances the heat and acidity.
  • 1/3 cup water Room temperature helps in blending.
  • 3/4 cup white vinegar For tanginess; feel free to substitute with rice vinegar for a milder flavor.
  • 1 1/2 teaspoons fine grain salt Use kosher salt if that’s what you have on hand.
  • 1 tablespoon tapioca starch dissolved in 3 tablespoons water or cornstarch This is for thickening; tapioca gives it a glossier finish!

Method
 

Preparation
  1. In a blender, combine both the chopped medium/mild red chilies, Thai chilies, smashed garlic, and water. Blend until the mixture is slushy but not smooth; you want it chunky enough to maintain texture.
  2. Pour the chili-garlic slush into a heavy-bottomed pot. This will help distribute the heat evenly and prevent scorching.
Cooking
  1. Stir in the sugar, white vinegar, and salt until well combined. The color will deepen and become more vibrant as it simmers!
  2. Turn the heat to medium, stirring initially until the sugar has completely dissolved. This should take 2-3 minutes—keep an eye on it to prevent burning.
  3. Let it simmer for about 5 minutes. During this time, keep a wet pastry brush handy to wipe down the sides of the pot to avoid any pesky browning.
  4. After simmering, gently stir in the tapioca slurry. Continue to stir until the mixture comes to a gentle boil, then remove it from heat.
  5. Always taste your sauce! Feel free to add a pinch more salt, sugar, or vinegar to get your perfect flavor.
  6. Pour the sauce into sterilized jars and let them cool completely before sealing. Store in the fridge, where it will keep for several months.

Notes

This sauce pairs beautifully with fried chicken, spring rolls, and anything deep-fried. Use fresh ingredients for maximum flavor and adjust spice levels according to your preference.