Description
A vibrant and flavorful Homemade Chili Garlic Sauce that combines fresh red chilies, garlic, and a tangy-sweet blend of rice vinegar and soy sauce. This easy-to-make sauce adds a spicy kick and depth of flavor to any dish, perfect as a condiment or cooking ingredient.
Ingredients
Scale
Chilies and Garlic
- 10-12 red Thai chilies (or your preferred chili variety)
- 6 garlic cloves, peeled
For Cooking and Flavor
- 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)
Instructions
- Prepare the Chilies: If you prefer a spicier sauce, leave the seeds in the chilies; otherwise, remove the seeds to reduce heat. Roughly chop the chilies to make blending easier.
- Blend the Sauce: Place the chopped chilies and garlic cloves in a food processor or blender. Pulse until a paste forms. Add 1-2 tablespoons of water if needed to facilitate blending.
- Cook the Sauce: Heat vegetable oil in a small saucepan over medium heat. Add the chili-garlic paste once the oil is hot, cooking for 2-3 minutes while 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, allowing the flavors to meld beautifully.
- Adjust Consistency: If the sauce is thicker than desired, add water 1 tablespoon at a time until the preferred consistency is achieved. Bring to a simmer and cook for an additional 2 minutes to blend all flavors.
- Cool and Store: Remove from heat and let the sauce cool to room temperature before pouring it into a jar or bottle. Store the sauce in an airtight container in the refrigerator for up to 2-3 weeks.
Notes
- For less heat, remove chili seeds before blending.
- Use rice vinegar for authentic flavor, but white vinegar is a suitable substitute.
- Add water gradually to control sauce consistency.
- Store refrigerated and consume within 2-3 weeks for best quality.
- This sauce pairs well with noodles, grilled meats, dumplings, and stir-fries.
