- Quick homemade Chili Garlic Sauce requires only 7 simple ingredients
- Stores for up to 3 months in the refrigerator
- Customizable heat level makes it perfect for any palate
- Ready in just 20 minutes from start to finish
The Perfect Homemade Chili Garlic Sauce Recipe
Store-bought condiments often contain preservatives and excess sodium. But what if you could make your own Chili Garlic Sauce at home in just 20 minutes?
This Chili Garlic Sauce recipe delivers bold flavor with simple ingredients. It’s fresher, more flavorful, and lets you control the heat level. Perfect for adding kick to stir-fries, noodles, or as a dipping sauce, this homemade version will make you never want to buy the bottled stuff again.
If you enjoy making Asian condiments at home, you might also like our Hoisin Sauce recipe which pairs wonderfully with this chili garlic sauce in many dishes.
Nutrition Comparison
| Nutrient | Homemade Chili Garlic Sauce (2 tbsp) | Store-Bought (2 tbsp) |
|---|---|---|
| Calories | 35 | 45 |
| Sodium | 180mg | 290mg |
| Sugar | 1g | 2g |
| Fat | 2.5g | 3g |
Equipment & Ingredients for Chili Garlic Sauce
Ingredients (Makes 1 Cup – Serves 4)
| Ingredient | Amount |
|---|---|
| Fresh red chili peppers | 8 oz (about 15) |
| Garlic cloves | 8 large |
| Rice vinegar | 1/4 cup |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Water | 2 tablespoons |
| Neutral oil (canola or vegetable) | 2 tablespoons |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Food processor or blender | Chopping ingredients |
| Small saucepan | Cooking the sauce |
| Knife and cutting board | Preparing chilies and garlic |
| Measuring cups and spoons | Measuring ingredients accurately |
| Glass jar with lid | Storing finished sauce |
| Rubber gloves (optional) | Protecting hands from chili oils |
Optional Substitutions
- Red chili peppers: Substitute with jalapeños for milder heat or Thai bird chilies for more intensity
- Rice vinegar: White vinegar or apple cider vinegar work in a pinch
- Sugar: Brown sugar or honey can add different flavor notes
- Neutral oil: Sesame oil can be used for an Asian-inspired twist (use only 1 tablespoon)
Detailed Step-by-Step Chili Garlic Sauce Instructions
Preparation Phase (5 minutes)
- Set up your workspace:
- Clear your kitchen counter of any clutter.
- Place your cutting board on a stable surface.
- Position your trash bin or compost container nearby for easy disposal of chili stems and garlic peels.
- Have a small bowl of water ready to rinse fingers if they come in contact with chili.
- Protect your hands:
- Put on rubber gloves if available.
- If gloves aren’t available, coat your hands lightly with cooking oil before handling chilies (this helps prevent oils from absorbing into skin).
- WARNING: Chili oils can cause burning sensations on skin and severe pain if they get in your eyes.
- Prepare your tools:
- Set out your knife, cutting board, measuring cups, and spoons.
- Have your food processor or blender ready on the counter.
- Plug in the food processor/blender and ensure it’s working properly.
- Gather all ingredients:
- Place all ingredients on the counter.
- Keep the chilies separate from other ingredients to avoid cross-contamination of heat.
- Double-check that you have all items from the ingredients list.
Assembly Steps (10 minutes)
- Wash and prepare the chilies:
- Rinse all chilies under cold running water.
- Pat dry with paper towels.
- Place chilies on cutting board.
- Hold each chili by the body (not the stem) and cut off the stem end using a sharp knife.
- For milder Chili Garlic Sauce: Slice each chili lengthwise and use the tip of your knife to scrape out seeds and white membrane.
- For spicier Chili Garlic Sauce: Leave seeds and membranes intact.
- Cut chilies into 1-inch chunks to help your food processor blend more easily.
- Prepare the garlic:
- Place garlic cloves on cutting board.
- Use the flat side of your knife and press firmly on each clove to crush it slightly.
- This will make the peels easier to remove.
- Peel off all skin from garlic cloves.
- TIP: If garlic is difficult to peel, place cloves in a jar with a lid and shake vigorously for 30 seconds to loosen skins.
- Roughly chop the peeled garlic cloves into smaller pieces.
- Combine ingredients in processor:
- Add prepared chilies to food processor or blender bowl.
- Add chopped garlic on top of chilies.
- TIP: Do not overfill your processor—work in batches if necessary.
- Secure the lid tightly on your food processor or blender.
- Pulse 2-3 times to start breaking down ingredients.
- Stop and remove lid to scrape down sides with a rubber spatula.
- Continue pulsing 5-7 more times until mixture is coarsely chopped but not completely pureed.
- VISUAL CUE: The mixture should resemble a rough relish with small pieces still visible, not a smooth paste.
- Prepare remaining ingredients:
- Measure rice vinegar (1/4 cup) in a liquid measuring cup.
- Measure sugar (1 tablespoon) and salt (1 teaspoon) in separate small bowls.
- Measure water (2 tablespoons) in a small cup or bowl.
- Measure oil (2 tablespoons) in a separate container.
- Keep all measured ingredients within arm’s reach of your stove.
Cooking Phase (5 minutes)
- Prepare your cooking area:
- Place your saucepan on the stove.
- Set heat to medium-low.
- Have a long-handled wooden spoon or heat-resistant spatula ready.
- Keep a pot holder or oven mitt nearby for safety.
- Heat the oil properly:
- Pour measured oil into your saucepan.
- Allow oil to heat gradually.
- VISUAL CUE: Oil is ready when it appears shimmery but is not smoking.
- If oil begins to smoke, remove from heat immediately, let cool slightly, and reduce heat setting.
- Cook the chili-garlic mixture with care:
- Carefully transfer chili-garlic mixture from the food processor to the hot oil.
- CAUTION: Stand back slightly as the mixture might splatter.
- Immediately stir with wooden spoon to coat mixture with oil.
- Continue stirring constantly for exactly 2 minutes.
- WARNING: Do not leave the mixture unattended as garlic can burn very quickly.
- VISUAL CUE: The mixture will become fragrant and slightly softer but should not brown.
- Add liquid ingredients in the right order:
- While continuing to stir, pour in the rice vinegar.
- CAUTION: The mixture may steam and bubble up when vinegar is added.
- Add the sugar and salt immediately after the vinegar.
- Stir continuously until sugar and salt have completely dissolved.
- Add the measured water and stir to combine.
- If the Chili Garlic Sauce looks too thick (should be like a chunky salsa), add 1 additional tablespoon of water.
- Simmer properly to develop flavors:
- Reduce heat to low (lowest setting on your stove).
- Allow mixture to simmer gently for 3 minutes.
- Stir every 30 seconds to prevent sticking.
- VISUAL CUE: Small bubbles should be barely breaking the surface, not a rolling boil.
- The sauce will thicken slightly as it simmers.
- TIP: If sauce reduces too quickly, add a splash more water and reduce heat further.
Cooling and Finishing Steps (5 minutes)
- Cool the Chili Garlic Sauce properly:
- Turn off heat completely.
- Remove saucepan from hot burner to a cool surface.
- Allow sauce to rest undisturbed for 2 minutes.
- Stir once, then allow to cool for 3 more minutes.
- SAFETY TIP: Never pour hot sauce directly into a glass jar as it may cause the glass to crack.
- Test and adjust your sauce:
- Take a clean spoon and place a tiny amount of cooled sauce on it.
- Carefully taste.
- If sauce needs more salt, add 1/4 teaspoon at a time and stir well.
- If sauce needs more sweetness, add 1/4 teaspoon sugar at a time and stir well.
- If sauce needs more acidity, add 1/2 teaspoon vinegar at a time and stir well.
- After each adjustment, wait 30 seconds and taste again.
- TIP: Remember that flavors will continue to develop as the sauce cools and sits.
- Transfer to storage container correctly:
- Allow sauce to cool until just warm to the touch (about 10 minutes total cooling time).
- Select a clean glass jar with a tight-fitting lid.
- Use a clean funnel if available to prevent spills.
- Carefully pour or spoon Chili Garlic Sauce into jar.
- Leave 1/2 inch of space at the top of the jar.
- Wipe rim of jar with clean paper towel if any sauce spilled.
- Seal tightly with lid.
- Label jar with “Homemade Chili Garlic Sauce” and the date.
- Final cooling before refrigeration:
- Let the sealed jar sit at room temperature until completely cooled (about 1 hour).
- WARNING: Never put hot jars directly into the refrigerator as it can crack the glass and affect refrigerator temperature.
Troubleshooting Your Chili Garlic Sauce
| Problem | Likely Cause | Solution |
|---|---|---|
| Sauce is too watery | Chilies had high water content | Return sauce to pan and simmer uncovered for 2-3 minutes longer, stirring frequently |
| Sauce is too thick | Too much reduction during cooking | Add 1 teaspoon water at a time, stirring until desired consistency is reached |
| Sauce is too spicy | Too many seeds left in or very hot chili variety | Add 1 tablespoon more cooked garlic or 1 teaspoon sugar to balance heat |
| Sauce is too mild | Seeds removed or mild chili variety used | Add 1/4 teaspoon cayenne pepper or red pepper flakes, stir well |
| Garlic tastes burned | Heat too high during cooking | Unfortunately, burned garlic cannot be fixed. Start over, keeping heat at medium-low |
| Sauce is too vinegary | Too much vinegar added | Add 1/4 teaspoon more sugar and a pinch of salt to balance acidity |
| Oil separates after storage | Natural separation | Simply stir well before using; this is normal and not a defect |
Variations & Substitutions for Chili Garlic Sauce
Sweet Chili Garlic Sauce: Double the sugar to 2 tablespoons for a sweet-hot flavor profile, perfect for dipping spring rolls or drizzling over chicken.
Smoky Chili Garlic Sauce: Replace two fresh chilies with 1 tablespoon of rehydrated dried chipotle peppers for a smoky kick. This pairs wonderfully with grilled meats.
Citrus Chili Garlic Sauce: Add 1 tablespoon of fresh lime juice and 1 teaspoon of lime zest after cooking for a bright flavor, excellent for seafood dishes. If you enjoy citrus-based Asian condiments, you might also like Ponzu Sauce which combines citrus with umami flavors.
Herb-Infused Chili Garlic Sauce: Add 2 tablespoons of finely chopped cilantro after the sauce has cooled for freshness.
Extra Chunky Chili Garlic Sauce: Pulse ingredients even less in the food processor for a chunkier texture, great for topping tacos.
Roasted Chili Garlic Sauce: Roast chilies and garlic in a 400°F oven for 10 minutes before processing for deeper flavor.
Storage & Reheating
Refrigeration: Store Chili Garlic Sauce in an airtight glass container in the refrigerator for up to 3 months. The vinegar acts as a natural preservative.
Freezing: For longer storage, freeze in ice cube trays, then transfer frozen cubes to freezer bags. They’ll keep for up to 6 months.
Before Using: Let refrigerated sauce sit at room temperature for 10 minutes before using to allow the flavors to wake up and the oil to liquify.
Oil Separation: If you notice oil separation on top after storage, simply stir before using.
Checking for Spoilage: Discard Chili Garlic Sauce if you notice any mold, off smells, or unusual discoloration.
Safety Notes & Tips for Working with Chili Garlic Sauce
Handling Chilies Safely:
- Always wash hands thoroughly with soap and cold water after handling chilies.
- Avoid touching your face, especially eyes, nose, or mouth while working with chilies.
- If you feel burning on your skin, wash with cold water and soap immediately.
- If chili oil gets in your eyes, flush with cool water for 15 minutes and seek medical attention if burning persists.
Taste Testing Spicy Foods:
- When taste-testing your Chili Garlic Sauce, use a very small amount first to gauge heat level.
- Have milk or yogurt nearby when testing – dairy helps neutralize capsaicin (the compound that makes chilies hot).
Sterilizing Jars:
- For longer shelf life, sterilize your storage jar by boiling for 10 minutes before filling.
- Always use clean utensils when scooping sauce from jar to prevent contamination.
Chili Selection Tips:
- The variety of chili you choose dramatically affects heat level of your Chili Garlic Sauce.
- For beginners, start with milder peppers like Fresno or jalapeño.
- Medium heat: serrano peppers
- High heat: Thai bird chilies or habaneros
Garlic Tips:
- In a pinch, you can use pre-minced garlic (about 2 tablespoons), but fresh will give the best flavor.
- To check garlic freshness, ensure cloves are firm and don’t have green sprouts.
Serving Suggestions:
- This versatile Chili Garlic Sauce pairs beautifully with noodles, rice dishes, and makes an exceptional marinade for grilled meats.
- Mix 1 tablespoon with 2 tablespoons soy sauce for a quick dumpling dipping sauce.
- Add 1 teaspoon to scrambled eggs for a flavor boost.
- Stir 1 tablespoon into mayonnaise for a spicy sandwich spread.
- For a delicious glaze, mix equal parts Chili Garlic Sauce and Soy Sauce Caramel to create a sweet and spicy coating for roasted meats.
Heat Control:
- Remove chili seeds before processing for a milder Chili Garlic Sauce.
- Leave seeds in for maximum heat.
- The heat level will intensify slightly after 1-2 days of refrigeration.
