Description
A vibrant and spicy homemade chili garlic sauce that combines the heat of red Thai chilies with the pungent flavor of garlic, balanced by sweetness and tangy vinegar. Perfect for adding a flavorful kick to a variety of dishes, this sauce is easy to make and customizable to your preferred spice level.
Ingredients
Scale
Chili Garlic Paste
- 10-12 red Thai chilies (or your preferred chili variety)
- 6 garlic cloves, peeled
Sauce Base
- 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 extra spicy sauce, leave the chili seeds in; otherwise, remove seeds to reduce heat. Roughly chop the red Thai chilies.
- Blend the Sauce: Place the chopped chilies and peeled garlic cloves into a food processor or blender. Pulse until they form a coarse paste, adding 1-2 tablespoons of water as needed to facilitate blending.
- Cook the Sauce: Heat the vegetable oil in a small saucepan over medium heat. Add the chili-garlic paste and sauté for 2-3 minutes, stirring frequently until the garlic becomes fragrant and slightly golden but not burnt.
- Add Sweet and Tangy Flavor: Stir in the sugar, rice vinegar, soy sauce, and salt. Continue cooking for 2-3 minutes to allow the flavors to meld thoroughly.
- Adjust Consistency: If the sauce is too thick, gradually add water one tablespoon at a time until the desired consistency is reached. Bring the sauce to a simmer and cook for an additional 2 minutes to combine all ingredients.
- Cool and Store: Allow the sauce to cool to room temperature before transferring it to a jar or bottle. Store airtight in the refrigerator for up to 2-3 weeks.
Notes
- For a milder sauce, remove chili seeds before blending.
- The sauce thickens as it cools; adjust water accordingly for your preferred consistency.
- Use this sauce as a condiment, marinade, or stir-fry ingredient to add heat and flavor.
- Store refrigerated and use within 2-3 weeks for best freshness.
- You can substitute rice vinegar with white vinegar if needed.
