Easy & Authentic Homemade Way

Have you ever noticed how a tiny jar of hot sauce can change an entire meal? I love the spicy, garlicky taste of the sauce you find in Thai and Vietnamese restaurants. It makes everything from eggs to stir-fry taste amazing.

Lately, it’s been hard to find the famous Sriracha “rooster sauce” in grocery stores. Huy Fong makes an alternative, but it’s often out of stock and the price can be crazy. That’s why I started making my own homemade chili garlic sauce. It’s cheaper and you can control the ingredients.

The ultimate chili garlic sauce recipe

My homemade chili garlic sauce doesn’t have the preservatives found in store-bought jars. Plus, you can make it as sweet or spicy as you like. If you don’t have a nearby Asian market or specialty store, go with red jalapeños from the supermarket.

What will you need?

• Chili Peppers: Several types of chili peppers work for this. You can use 1.5 cups of fresh Thai chiles, red Jalapenos, or Fresno peppers. If you can’t find fresh, 15 dried whole chili peppers work great.
• Garlic: Use 2 to 3 fresh cloves of garlic. The stuff in a jar isn’t a good substitute here because it doesn’t have the kick that fresh garlic has.
• Vinegar: Rice wine vinegar or white distilled vinegar adds the perfect deliciousness.
• Salt: To bring out all the flavors.
• Sugar: A little brown sugar helps balance the heat.
• Fish sauce (optional): This adds a deep, savory flavor called umami.

Tips to know before you start

Before you start, learn from my mistakes! Hot peppers have oils that can burn your skin and eyes.

• Wear gloves. If you don’t have one, first rub your hands with butter to create a shield. When you wash them after you’re done, hot water and soap will remove these oils right away.
• Do not touch your face. If you rub your eyes, you will cry. Voice of experience here!
• Breathe through your mouth. When you mix the peppers, the fumes are very strong. Breathing through your mouth will reduce tears.

How to make your own homemade chili garlic sauce

Follow these steps for a perfect homemade chili sauce every time.

1. Prepare the peppers. If using dried peppers, soak them in boiling water for 30 minutes. Use a small plate to hold them under the water. Then drain them and squeeze out the excess water. If using fresh peppers, just pull the stems off.
2. Mix the base. Put the peppers, garlic and 1 tablespoon of vinegar in a food processor or blender.
3. Pulse until thick. Do not stir until it becomes a smooth liquid. You want it to have a nice, chunky texture like an Asian salsa.
4. Add the extras. Add salt, sugar and fish sauce. Add more vinegar if you want it thinner. Add more sugar (a little at a time) if you want it sweeter.
5. Optional Simmer. If you want a thicker chili garlic sauce or don’t want to wait for the flavors to meld, simmer the sauce in a non-reactive pot over medium heat for 10 minutes.
6. Make the frosting: To turn it into a glaze for chicken wings or tofu, mix 1 tablespoon of water with 1 teaspoon of cornstarch and stir into the chili-garlic sauce. Then, let it simmer on the fire to thicken and spread it.

Storage and service tips

Put your sauce in a clean glass jar or airtight container. It stays fresh in the fridge for at least a month. Some people say it lasts even longer if you always use a clean spoon. You can also freeze it for up to six months.

This sauce is so versatile! It’s amazing in Asian dishes, of course, but I also like to dollop it into an omelet or spread it on meatballs before baking them. You can also use it to jazz up steamed vegetables or add it to your favorite soup. Let me know how you like to use it!

Homemade Chili Garlic Sauce

Hot peppers combine with garlic, vinegar and salt to make this flavorful condiment found in any Thai or Vietnamese restaurant.

Ingredients

• 1.5 cups fresh Thai chilies, red Jalapenos or Fresno peppers OR 15 dried chili peppers stems were removed
• 2 to 3 cloves garlic peeled
• 2 tablespoons rice wine vinegar or distilled white vinegar
• 1 teaspoon salt
• 1 tablespoon sugar white or brown (optional)
• 1/2 teaspoon fish sauce (optional)

Rehydrate the dried peppers (if using)

• Place the dried chiles in a heatproof bowl and add boiling water, covering them by 1 inch.

• Place a small plate over the peppers to keep them submerged. Soak the peppers in water for 30 minutes.

• Pour them into a colander and press gently with the back of a wooden spoon to drain the water. Let the peppers drain for 5 minutes and then continue with the rest of the recipe.

Make the sauce

• Add peppers, garlic cloves and rice wine vinegar to the bowl of a food processor or blender. Process to a thick salsa consistency.

• Add salt, sugar and fish sauce (if using). Pulse once or twice, just to combine.

• Add additional vinegar or water until desired consistency is reached.

• Transfer to an airtight container. Keeps well in the fridge for up to 1 month or in the freezer for 6 months.

Serving: 4.2G | Calories: 152kcal | Carbohydrates: 34G | Protein: 5G | Fat: 1G | Saturated Fat: 0.1G | Polyunsaturated fats: 1G | Monounsaturated fats: 0.1G | Sodium: 2583mg | Potassium: 759mg | Fiber: 4G | Sugar: 24G | Vitamin A: 2143IU | Vitamin C: 325mg | Calcium: 47mg | Iron: 2mg

course: Spice

kitchen: Asian

tags: freezes well, sauce, spicy

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