Tips To Serve Chili Garlic Sauce Simple

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Chili garlic sauce is a condiment that adds a burst of flavor to any dish. It’s a staple in many Asian cuisines, but its versatility makes it a welcome addition to kitchens worldwide. Whether you’re drizzling it over noodles, dipping dumplings, or adding a spicy kick to stir-fries, this homemade chili garlic sauce is easy to make and endlessly customizable.


Chili Garlic Sauce - The Woks of Life
Chili Garlic Sauce – The Woks of Life

10 dried red chilies (adjust based on spice preference)

  • 10 cloves garlic, peeled
  • 1/2 cup neutral oil (vegetable, canola, peanut)
  • 1/4 cup white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or brown sugar (optional, for sweetness)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

  • Directions:

    1. Toast the Chilies: Heat a dry skillet over medium heat. Add the dried chilies and toast them for 2-3 minutes, turning frequently, until fragrant and slightly darkened. Be careful not to burn them.
    2. Rehydrate the Chilies: Transfer the toasted chilies to a bowl and cover them with boiling water. Let them soak for 30 minutes, or until softened.
    3. Grind the Ingredients: While the chilies are soaking, combine the garlic, soy sauce, honey (if using), salt, and pepper in a food processor or blender. Drain the soaked chilies, reserving some of the soaking liquid, and add them to the food processor. Pulse until you get a coarse consistency. Add a little of the reserved soaking liquid if needed to achieve a desired texture. Aim for a chunky sauce with some visible chili flakes.
    4. Cook the Sauce: Heat the oil in a saucepan over medium heat. Carefully pour the chili garlic mixture into the hot oil. Be cautious, as the oil may splatter. Cook for 5-7 minutes, stirring occasionally, until the mixture becomes fragrant and slightly darker in color.
    5. Add Vinegar: Stir in the vinegar and bring the sauce to a simmer. Reduce heat to low and simmer for an additional 5 minutes.
    6. Cool and Store: Transfer the chili garlic sauce to a clean, airtight container and let it cool completely before storing in the refrigerator.

    Nutrition Facts (per 1 tablespoon serving):

    Calories: 30

  • Fat: 2g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 180mg (depending on soy sauce)
  • Carbohydrates: 3g
  • Fiber: 0.5g
  • Sugar: 2g (depending on added honey)
  • Protein: 0.5g

  • Note: These are approximate values and may vary depending on the specific ingredients you use.


    This homemade chili garlic sauce is a delicious and versatile condiment that can elevate any dish. It’s easy to make, customizable to your spice preference, and stores well in the refrigerator for weeks. So ditch the store-bought bottles and whip up a batch of this flavorful sauce for your next culinary adventure.

    Frequently Asked Questions (FAQs):

    1. Can I use fresh chilies instead of dried ones? Absolutely! Substitute 4-5 fresh red chilies for the dried ones. Adjust the amount based on the spice level of the fresh chilies.
    2. How long will this chili garlic sauce last? Stored properly in an airtight container in the refrigerator, this sauce will last for up to 4 weeks.
    3. What can I do with leftover chili garlic sauce? The possibilities are endless! Use it as a dipping sauce for dumplings, spring rolls, or vegetables. Add some to stir-fries, soups, or stews for a flavor boost. Drizzle it over noodles, rice bowls, or pizzas for a spicy kick.
    4. Can I make this sauce vegan? Yes! Simply substitute the honey with a touch of maple syrup or agave nectar and use a low-sodium soy sauce that is labeled vegan.