Sizzling Chili Garlic Sauce Recipe: A Fiery Kitchen Wonder

Crafting a homemade chili garlic sauce brings explosive flavor to your kitchen adventures.

Fiery peppers dance with aromatic garlic, creating a condiment that sparks culinary excitement.

Regional traditions inspire this vibrant blend of heat and complexity.

Sharp chilies mingle with pungent garlic, promising a powerful taste experience.

Authentic ingredients transform simple components into something extraordinary.

Small batches ensure maximum freshness and robust character.

Each spoonful promises a thrilling journey through bold, zesty sensations.

Chili Garlic Sauce Ingredient Overview

• Dried Chilies, Fresh Chilies: The core ingredient that brings heat and flavor to the sauce. Dried chilies need soaking, while fresh chilies can be used directly. Choose based on heat preference and availability.

• Garlic: Provides a sharp, pungent base flavor. Fresh garlic works best for maximum taste.
• Ginger: Adds a warm, spicy undertone to the sauce. Fresh ginger is recommended for better flavor.
• Soy Sauce: Contributes depth and saltiness to the sauce. Choose a good quality dark or light soy sauce.
• Rice Vinegar: Gives a tangy and bright acidic note. Ensures balanced flavor profile.

• Sugar: Balances the heat and adds a subtle sweetness. Regular granulated sugar works well.
• Salt: Enhances overall flavor and seasoning. Use to taste.
• Vegetable Oil: Helps in cooking and developing the sauce's flavor. Neutral oils like canola or vegetable oil are ideal.

• Water: Helps adjust sauce consistency and blending process. Use as needed.

Sauce Instructions for Bold Chili Garlic Flavor

Step 1: Gather Dried or Fresh Chilies

Select your preferred chilies.

If using dried chilies, soak them in warm water for 15-20 minutes until they become soft and pliable.

For fresh chilies, simply remove the stems and seeds if you want to reduce the heat intensity.

Step 2: Create Flavor Base

• Soaked or fresh chilies
• Garlic cloves
• Fresh ginger
• Soy sauce
• Rice vinegar
• Granulated sugar
• Kosher salt
• Water

Step 3: Blend Smooth Mixture

Pour all ingredients into a blender or food processor.

Pulse and blend until the mixture transforms into a completely smooth and vibrant sauce.

Ensure no large chunks remain.

Step 4: Sizzle and Simmer

Heat vegetable oil in a skillet over medium heat.

Carefully pour the blended chili mixture into the hot pan.

Stir continuously for 3-5 minutes, allowing the sauce to become fragrant and develop a deeper, richer color.

Watch for slight thickening and bubbling.

Step 5: Adjust Consistency

If the sauce seems too thick, gradually add water and stir until you reach your desired texture.

The sauce should coat the back of a spoon smoothly.

Step 6: Cool and Preserve

Remove the pan from heat and let the chili garlic sauce cool completely at room temperature.

Transfer to a clean glass jar with a tight-fitting lid.

Refrigerate and enjoy within two weeks.

Sauce-Making Tips for Chili Garlic Goodness

• Soak dried chilies in warm water to ensure they blend smoothly and release maximum flavor without compromising texture.
• Remove seeds from fresh chilies to reduce spiciness, allowing you to control the sauce's intensity according to your taste preferences.
• Use a powerful blender or food processor to create a uniform sauce, ensuring garlic and chilies are evenly integrated for balanced flavor.
• Add water incrementally while cooking to achieve your perfect sauce consistency, preventing it from becoming too runny or too thick.
• Store in an airtight container in the refrigerator and consume within two weeks to maintain optimal taste and quality.

Keep Chili Garlic Sauce Fresh

• Transfer cooled chili garlic sauce to a clean, airtight glass jar or container. Seal tightly and store in the refrigerator for up to 2 weeks.
• Inspect the sauce before each use. Discard if you notice any unusual color changes, mold, or off-putting smell.
• Warm small portions in a saucepan over low heat, stirring occasionally to prevent burning. Microwave in short 10-15 second intervals, stirring between each interval.
• For longer storage, freeze the sauce in freezer-safe containers or ice cube trays for up to 3 months. Thaw overnight in the refrigerator before using.

Foods That Go with Chili Garlic Sauce

• Enhance Asian Stir-Fries: Drizzle this vibrant sauce over vegetable or protein stir-fries to add a bold, tangy kick that elevates simple dishes into flavor-packed meals.
• Dip and Dive: Use as a zesty dipping sauce for dumplings, spring rolls, grilled meats, or crispy seafood, instantly transforming ordinary appetizers into exciting culinary experiences.
• Marinade Magic: Brush onto grilled chicken, tofu, or vegetables before cooking to infuse deep, spicy-sweet flavors that caramelize beautifully and create a mouthwatering crust.
• Condiment Companion: Mix into mayonnaise, spread on sandwiches, or drizzle over eggs and rice bowls to instantly transform basic meals with complex, fiery notes.

Garlic Sauce with Chili Adjustments

• Low-Sodium Chili Garlic Sauce: Replace soy sauce with coconut aminos or low-sodium tamari for a heart-healthy alternative that maintains flavor intensity.
• Roasted Pepper Version: Swap fresh chilies with roasted red peppers for a smoother, slightly sweeter sauce with reduced heat level.
• Vegan Chili Garlic Sauce: Eliminate sugar and use maple syrup or agave nectar as a plant-based sweetener, ensuring all ingredients are completely vegan-friendly.
• Fermented Chili Garlic Sauce: Allow blended mixture to ferment at room temperature for 2-3 days before cooking, creating deeper and more complex flavor profile with probiotic benefits.

FAQs

• Is chili garlic sauce spicy?

The heat level depends on the type of chilies used. Removing seeds reduces spiciness, while keeping them increases the kick. You can always adjust the chili quantity to control the heat.

• Can I use different types of chilies?

Absolutely! You can experiment with various chilies like red jalapeños, Thai chilies, or even serrano peppers. Each chili brings a unique flavor and heat profile to the sauce.

• Why do I need to cook the blended sauce?

Cooking helps meld the flavors together, reduces raw garlic’s sharpness, and creates a deeper, more complex taste. It also helps thicken the sauce and enhances its overall texture.

• Is this sauce gluten-free?

To make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce. Always check the labels of your ingredients to ensure they meet your dietary requirements.

Chili Garlic Sauce That Makes Every Bite More Exciting

Quick and Easy Prep: Whip up this chili garlic sauce in just 15-20 minutes with minimal cooking skills required, making it perfect for kitchen novices.

Versatile Flavor Booster: Instantly elevate any dish with this homemade sauce that packs a punch of spicy, tangy goodness – great for stir-fries, marinades, dips, and condiments.

Customizable Heat Level: Control the spiciness by removing seeds from chilies or adjusting the type of peppers used, allowing you to create a personalized sauce that matches your taste preferences.

Long-lasting Homemade Condiment: Store this sauce in the refrigerator for up to two weeks, saving money on store-bought versions and enjoying fresh, preservative-free flavor anytime you want a spicy kick.

Chili Garlic Sauce Recipe

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4.9 from 19 reviews

• Total Time: 20 minutes
• Yield: 1 1x

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Description

Spicy chili garlic sauce delivers a fiery kick that dances across taste buds with bold Mexican-inspired flavors. Homemade condiment promises to elevate meals from ordinary to extraordinary, inviting you to explore culinary passion in every zesty spoonful.

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Ingredients

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Main Ingredients:

• 10–12 dried red chilies (or fresh, depending on heat preference)
• 6 garlic cloves (roughly chopped)
• 1 tablespoon ginger (grated)

Liquid Ingredients:

• 2 tablespoons vegetable oil (or any neutral oil)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 cup water (or as needed for desired consistency)

Seasoning Ingredients:

• 1 tablespoon sugar
• 1/2 teaspoon salt (adjust to taste)

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Instructions

1. Hydrate dried chilies in warm water for 15-20 minutes, or prep fresh chilies by removing stems and optional seed removal to control heat intensity.
2. Combine softened chilies, aromatic garlic, zesty ginger, savory soy sauce, tangy rice vinegar, balanced sugar, and salt in a blender or food processor.
3. Pulse the mixture, gradually introducing a small amount of water to achieve a smooth, uniform consistency.
4. Warm oil in a skillet over medium heat, creating a sizzling base for sauce development.
5. Pour the blended mixture into the heated pan, stirring continuously to prevent burning and promote even cooking.
6. Allow the sauce to simmer and reduce, watching for visual and aromatic cues of flavor concentration and thickening.
7. Adjust liquid content by adding water if the sauce becomes too dense, aiming for a rich, clingy texture.
8. Remove from heat once the sauce reaches a glossy, vibrant appearance with intensified flavor profile.
9. Transfer the chili garlic sauce to a clean, sterilized container, letting it cool completely at room temperature.
10. Seal the container and refrigerate, maintaining freshness for up to two weeks.

Notes

• Adjust heat levels by choosing mild or spicy peppers like jalapeños, serranos, or Thai chilies depending on personal spice tolerance.
• Customize flavor profile by experimenting with different vinegars like apple cider or white wine vinegar for unique taste variations.
• Enhance sauce preservation by sterilizing storage containers and ensuring completely cool temperature before refrigerating to prevent bacterial growth.
• Create versatile condiment by reducing cooking time for fresher taste or extending cooking time for deeper caramelized notes and richer complexity.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Snacks, Appetizer
• Method: Sautéing
• Cuisine: Chinese

Nutrition

• Serving Size: 1
• Calories: 210
• Sugar: 4 g
• Sodium: 460 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg