This homemade chili garlic sauce is a fiery and flavorful condiment that's perfect for adding a spicy punch to your favorite dishes. With its bold chili heat and robust garlic aroma, it’s ideal for dipping, stir-fries, noodles, or even as a marinade to elevate your meals. It's simple to make and can be stored for future use, so you'll always have a spicy kick on hand whenever you need it!
Ingredients
1 cup red chili peppers, chopped (Thai chilies or Fresno peppers)
6 cloves garlic, minced
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 teaspoon cornstarch (optional, for thickness)
¼ cup water
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the vegetable oil in a pan over medium heat. Once hot, add the chopped chili peppers and minced garlic. Sauté for 2-3 minutes until the mixture becomes fragrant.
Stir in the rice vinegar, soy sauce, sugar, and salt. Let the mixture cook for another 2 minutes to allow the flavors to meld together.
In a small bowl, mix the cornstarch with water to form a slurry. If you prefer a thicker sauce, add this mixture to the pan. Stir well to combine.
Let the sauce simmer for 5 minutes, stirring occasionally, until it reaches your desired thickness.
Once done, remove from heat and let it cool. Transfer the sauce to a glass jar and store in the refrigerator for up to two weeks.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 cup
Calories: 25 kcal per tablespoon
Variations
Adjust the spice level: I can increase or decrease the number of chili peppers to make the sauce milder or spicier, depending on my preference.
Add a touch of sweetness: If I like a sweeter sauce, I can add a little more sugar to balance the heat.
Make it thicker: For a thicker sauce, I can add more cornstarch or simply let the sauce simmer for longer until it reaches the desired consistency.
Use different peppers: If I want a different flavor profile, I can use a mix of chilies, such as jalapeños or serranos, for a new twist.
Storage/Reheating
I usually store this chili garlic sauce in a glass jar in the refrigerator for up to two weeks. If I need to reheat it, I simply microwave it for 20-30 seconds or warm it up in a pan over low heat. The sauce can be a little thick when refrigerated, but I can always add a splash of water to loosen it up if needed.
FAQs
How spicy is this chili garlic sauce?
The spice level depends on the type of chilies I use. Thai chilies or Fresno peppers typically provide a medium to hot level of heat. If I prefer a milder sauce, I can reduce the number of chilies or substitute them with a less spicy variety.
Can I use this sauce as a marinade?
Absolutely! This sauce works wonderfully as a marinade for meats, tofu, or vegetables. I just marinate the ingredients for at least 30 minutes before cooking for maximum flavor.
Can I make this sauce vegan?
Yes! If I use tamari instead of soy sauce and ensure that the sugar I use is vegan-friendly, this sauce can easily be made vegan.
How can I adjust the thickness of the sauce?
If I like a thicker sauce, I can add cornstarch to the mixture or let it simmer for a longer time to reduce and thicken naturally. Alternatively, I can add water if I want a thinner consistency.
Can I freeze this sauce?
Yes, I can freeze this chili garlic sauce in an airtight container for up to 3 months. When I’m ready to use it, I can thaw it in the refrigerator overnight or heat it gently on the stove.
Conclusion
This homemade chili garlic sauce is a versatile, flavorful condiment that I can use in a variety of dishes. It’s quick to make, full of heat and garlic goodness, and can be easily customized to suit my taste. Whether I’m using it to spice up stir-fries, noodles, or grilled meats, it’s sure to add depth and flavor to anything I create. Plus, it keeps well in the fridge, making it a great go-to option for meal prep or last-minute additions to any dish.
Recipe:
Homemade Chili Garlic Sauce
- Total Time: 20 minutes
- Yield: 1 cup
- Diet: Vegan
Description
This Homemade Chili Garlic Sauce is a bold, spicy condiment that adds a fiery punch to any dish. Perfect for stir-fries, noodles, or as a marinade, it's easy to make and customizable to suit your taste. With a vibrant mix of red chili peppers, garlic, and tangy vinegar, it’s an essential kitchen staple for spice lovers. Store it in your fridge and always have a spicy kick on hand!
Ingredients
1 cup red chili peppers, chopped (Thai chilies or Fresno peppers)
6 cloves garlic, minced
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 teaspoon cornstarch (optional, for thickness)
¼ cup water
Instructions
- Heat the vegetable oil in a pan over medium heat. Add the chopped chili peppers and minced garlic. Sauté for 2-3 minutes until fragrant.
- Stir in the rice vinegar, soy sauce, sugar, and salt. Cook for another 2 minutes to blend the flavors.
- Mix cornstarch with water in a small bowl to form a slurry. Add to the pan if you want a thicker sauce. Stir well.
- Let the sauce simmer for 5 minutes, stirring occasionally, until the desired thickness is reached.
- Remove from heat and let it cool. Transfer to a glass jar and refrigerate for up to two weeks.
Notes
Spice Level: Adjust the number of chilies based on your preferred heat level.
Sweetness: Add more sugar for a sweeter balance to the heat.
Thickening: Use cornstarch for a thicker sauce, or let it simmer longer.
Pepper Varieties: Experiment with different chilies like jalapeños or serranos for a new twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 25 kcal per tablespoon
