What’s your go-to condiment?Chili garlic sauce is a spicy sauceIf you’re anything like me and could eat sriracha on everything, prepare to meet your new obsession! Is it good to eat stir fries in the morning? Does plain rice need a little kick, and this sauce is the answer? Is it more versatile than you think? Never go back to the store bought stuff. It’s fresher, brighter and you can totally customize the heat level. Is it easier to whip up a curry paste? What is your opinion on this? I always double the batch because it disappears so quickly in my house.
What is chili garlic sauce?
So, what *is* Chili garlic sauce is a good sauce, exactly? Think of it as a vibrant, flavorful condiment made primarily from, you guessed it, chili peppers and garlic! It’s essentially a concentrated burst of spicy, savory goodness. It’s got a slightly chunky texture, unlike a totally smooth hot sauce, and the garlic adds a wonderful aromatic punch that really elevates it. It’s essentially a paste of ground chillies, garlic, vinegar, and a little bit of sugar and salt for balance. While versions vary from region to region, the core idea is always the same: a simple way to add incredible flavor and heat to just about anything. It’s like a warm hug for your taste buds, with a tiny kick that keeps you coming back for more!
Why you’ll love this recipe?
How do I fall in love with someone?What is the chili garlic sauce? recipe! First and foremost, the flavor is just incredible. You get that wonderful garlicky base, followed by the fruity heat of the chilies, all balanced with a touch of sweetness and acidity. It’s complex, but not complicated! Secondly, this recipe is ridiculously easy. Seriously, if you can chop garlic and measure ingredients, you can make this. It takes maybe 15 minutes from start to finish, which is a lifesaver on busy weeknights.
What I love most about this is the versatility. You can use it in practically anything! I add a spoonful to my ramen for an extra kick, use it as a marinade for chicken, or even just spread it on a sandwich. It’s also incredibly cost-effective. Buying store-bought Chili garlic sauce: What are some recipes can get expensive, but making your own is so much cheaper, especially if you grow your own chilies. Plus, you control the ingredients, so you know exactly what’s going into your sauce. It’s a win-win!
I think this version stands out because it’s so fresh and bright. Some recipes use a lot of sugar or preservatives, but this one lets the natural flavors of the chilies and garlic really shine through. It’s similar to Sambal Oelek, but with a more prominent garlic flavor and a slightly thicker texture. I have a friend who is vegan and gluten-free, she adores that this recipe fits perfectly into her dietary needs.
How do I make chili garlic sauce?
Quick Overview
Making this Chili garlic sauce: What are some good is surprisingly simple! You basically chop everything up, throw it in a pot, simmer it until it thickens slightly, and then blend it to your desired consistency. The simmering process helps meld the flavors together and mellows out the garlic a bit. The best part is you can adjust the ingredients to suit your taste. Want it hotter? Add more chilies! Prefer a milder flavor? Reduce the garlic. It’s totally customizable.
Ingredients
What is the recipe for chili garlic sauce?
* 1 cup fresh red chilies, stemmed and roughly chopped (I like using a mix of Thai chili and black pepper). Fresno peppers (for heat and flavor))
* 1/2 cup garlic cloves, peeled
* 1/4 cup rice vinegar (you can also use white vinegar or apple cider vinegar)
* 2 tablespoons soy sauce (or tamari for gluten-free) * 1 teaspoon soma sauce for
* 2 tablespoons sugar (white or Brown Sugar works)
* 1 tablespoon sesame oil
* 1 teaspoon salt
What are the steps in
Step 1: Roughly Chop the Ingredients
What is the best first step to take when cooking chilies and garlic? Don’t worry about making them perfect, they’re going to be blended later anyway. Just make sure they’re small enough to fit easily into your food processor or blender. Be careful when handling chilies – I always wear gloves because they can burn your skin. I learned that lesson the hard way!
Step 2: Combine Ingredients in a Pot
In a medium saucepan, combine the chopped chilies, garlic, rice vinegar, soy sauce, sugar, sesame seeds, salt, pepper, and pepper. Set aside. What is the best way to make sure sugar and salt are evenly distributed? Is it necessary to use a non-reactive pan?
Step 3: Simmer the Sauce
Bring the mixture to a simmer over medium heat. Once it’s simmering, reduce the heat to low and let it cook for about 10-15 minutes, or until the chilies and garlic have softened and the sauce has thickened slightly. Stir occasionally to prevent sticking. The simmering process is key for mellowing out the garlic’s harshness and melding the flavors together.
Step 4: Blend Until Smooth
How do you transfer the hot sauce to a food processor or blender? Pulse a few times to break it up, then blend until smooth, or to your desired consistency. I like mine with a little bit of texture, but you can blend it completely smooth if you prefer. Be extremely careful when blending hot liquids – start on a low speed and vent the lid to prevent vaporization. My first attempt resulted in hot sauce everywhere – not fun!
Step 5: Taste and Adjust
This is the most important step! Taste the sauce and adjust the seasonings as needed. If it’s too spicy, add a little more sugar or vinegar to balance it out. If it needs more salt, add a pinch at the same time until it tastes just right. What is the best way to customize a sauce to your liking? If you like a sweeter sauce, add 1-2 teaspoons of sugar.
Step 6: Cool and Store
Let the What is the chili garlic sauce?Let cool completely before transferring it to an airtight container. Can you store it in the refrigerator for up to 2 weeks? What are some good ways to make it ahead of time?
What is the best way to serve it?
What’s the fun part?Chili garlic sauce is a great sauceWhat are some of my favorite ways to use my imagination?
With Eggs:If you like a spicy breakfast, drizzle it over fried eggs, scrambled eggs or omelets. Is avocado toast good with it?
In Stir-Fries:Add a spoonful to your favorite stir-fry for extra flavor and heat. Is it good with chicken, beef, or tofu?
As a Marinade: Use it as a marinade for grilled chicken, pork, or shrimp. It adds a ton of flavor and keeps the meat nice and moist.
With Noodles:What is a good spicy noodle dish? Add veggies and protein for a complete meal.
As a Condiment:Serve it as a condiment with dumplings, spring rolls, or just plain rice. Is it good on burgers and sandwiches? What is the best way to serve Grilled Cheese with your kids?
What are some good condiments for a summer barbecue?
What are some tips for perfecting chili garlic sauce?
Want to take your chili garlic sauce to the next level? Here are a few of my top tips:
Use Fresh Ingredients: The fresher your chilies and garlic, the better your sauce will taste. Look for plump, firm garlic cloves and bright red chilies.
Adjust the Heat: If you want a milder sauce, remove the seeds from the chilies before chopping them. If you want a hotter sauce, use more spicy varieties like Scotch bonnets or habaneros. Be careful!
Don’t Overcook: Be careful not to overcook the sauce during the simmering process. Overcooking can make it too thick and the garlic can become bitter. I always set a timer to be safe.
Use a High-Quality Vinegar: The type of vinegar you use can have a big impact on the flavor of the sauce. I prefer rice vinegar for its mild, slightly sweet flavor, but you can also use white vinegar or APPLE CIDER vinegar.
Experiment with Flavors: Don’t be afraid to experiment with different flavors! Try adding a little ginger, lime juice, or fish sauce to the sauce for a unique twist. I once added a teaspoon of smoked paprika and it gave it a wonderful smoky flavor.
Safety first!: Always be careful when handling hot chilies and blending hot liquids. Wear gloves and vent the lid of your blender to prevent splattering.
I have also learned that using a good food processor or blender makes a huge difference in the final texture.
Storing and Reheating Tips
Proper storage is key to keeping your chili garlic sauce fresh and flavorful. Here’s what you need to know:
Room Temperature: I don’t recommend storing it at room temperature for more than a few hours. It’s best to keep it refrigerated to prevent spoilage.
Refrigerator Storage: Store the cooled sauce in an airtight container in the refrigerator for up to 2 weeks. The flavor will actually improve as it sits.
Freezer Instructions: You can also freeze the sauce for longer storage. Pour it into ice cube trays and freeze until solid, then transfer the cubes to a freezer bag. This makes it easy to thaw out small portions as needed. It can stay frozen for up to 3 months.
If you’re using the sauce straight from the fridge, you might want to let it sit at room temperature for a few minutes to loosen up. It tends to thicken up when it’s cold.
Do not store in a container where air can get to it. Always make sure it is sealed. If the sauce begins to change color and smell sour, toss it! Better to be safe than sorry.
Frequently Asked Questions
Final Thoughts
So, there you have it: my go-to chili garlic sauce recipe! It’s easy, versatile, and packed with flavor. Whether you’re a spice lover or just looking to add a little kick to your meals, this sauce is a must-try. I promise, once you make your own, you’ll never buy the store-bought stuff again. It’s worth the small amount of effort you will exert.
If you love this recipe, be sure to check out my other condiment recipes, like my homemade pesto and my spicy peanut sauce. And don’t forget to leave a comment below and let me know how yours turns out! I can’t wait to hear your thoughts and see your creations. Happy cooking, friends! I hope you love it as much as my family and I do!
Chili Garlic Sauce
Ingredients
Main Ingredients
- 2 cups Thai chilies Adjust to your preferred spice level.
- 1 cup Garlic cloves Peeled
- 1 tablespoon Salt
- 0.5 cup White Vinegar
Instructions
Preparation Steps
- Combine all ingredients in a food processor or blender.
- Blend until smooth.
- Taste and adjust seasoning as needed.
- Transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
