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+ servings
2 jars of thick Asian Chili garlic sauce with a scoop on a wooden spoon.
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5 from 12 votes

Asian Chili Garlic Sauce

Spice up your dishes with a fiery Asian Chili Garlic Sauce! Quick and easy homemade condiment for stir fries, rice, soups & more. Heat up your culinary adventures! (Makes 1 cup)
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauces and Dressings
Cuisine: Chinese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 48 teaspoons
Calories: 18kcal
Author: HWC Magazine

Equipment

  • food processor or high powered blender can also chop finely by hand
  • disposable or kitchen gloves

Ingredients

  • 15 cloves garlic
    peeled and minced (or about 1.5 heads of garlic)
  • 8 ounces chili peppers we used Fresno chili peppers but you can use an assortment of chili peppers of even some sweet bell peppers to tame the heat.
  • cup vinegar distilled white (must have an acidity level of 5%)
  • 1 teaspoon salt
    or to taste
  • 2 teaspoons granulated sugar or sugar substitute of choice - add to taste

Instructions

  • Open up the windows and ventilate the kitchen - VERY IMPORTANT!
    Wear Gloves!
  • Bash the garlic cloves to remove the skin. Cut the stems off the chili peppers and roughly chop (leaving the seeds if you want the heat). Place the garlic and chopped chili peppers in the food processor or high speed blender. You can also finely chop by hand if you do not have one of these kitchen appliances.
  • Next add distilled white vinegar, salt and sugar in with the garlic and chopped chilies. Puree until a chunky salsa texture.
  • Pour the pureed garlic and chili sauce into a pan and simmer slowly over low heat for about 15 minutes. The mixture will start out pale and then turn a bright “jungle red color” when ready. In addition, most of the liquid will be gone. Check out our video below to see it in action.
  • If you want your spicy sauce to be a little less chunky, you can put half of it in the blender to process a little longer. On the other hand, if you like your sauce to be a little thinner, you can add a few teaspoons of water to thin it out.
  • Let your Asian chili garlic sauce cool. Transfer sauce to an air tight glass jar or container and place it the refrigerator and use within 3 weeks.
  • Alternatively, you can freeze your garlic chili paste in ice cube trays overnight and then transfer them to a freezer safe baggie. When you are ready to use, thaw one the microwave for about 15 to 20 seconds and add to your favorite stir fry, marinade or noodles and other recipes.

Video

Notes

Recipe Tips
  • It is really important to ventilate the house and wear gloves. We are not kidding! You can thank us later. 
  • Please make sure that you are using a vinegar like distilled white vinegar that has at least 5% acidity as it works as a natural preservative.
  • Feel free to mix up the type of chili peppers to achieve your desired heat level. If you want it slightly sweet and tangy then add bell peppers. On the other hand, if you want more heat try using Thai Bird chilies. 
  • To prevent sticking during the cooking process, you may have to another teaspoon of water or so. 
  • Slowly simmer the Asian garlic chili sauce over low heat. You will know when it is done cooking because the sauce will thicken. In addition, the paste will turn from a darker pale red to a vibrant jungle red color.
  • Thoroughly soak and cleanse the components of the food processor or blender, knives and cutting boards that have come into contact with the chili peppers.

Nutrition

Serving: 1teaspoon | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 53mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1252IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.3mg