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Chili Garlic Sauce

This homemade chili garlic sauce is fresh, flavorful, and easy to make, perfect for adding a spicy kick to various dishes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Condiment, Sauce
Cuisine: Asian, Thai
Calories: 40
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup medium/mild red chilies, chopped Look for vibrant, glossy skin for better flavor.
  • 1-3 pieces Thai chilies, or to taste Adjust according to your heat preference.
  • 8 cloves garlic, smashed Fresh is best; organic recommended.
  • 1 cup sugar Granulated white or palm sugar works.
  • 1/3 cup water Filtered water preferred.
  • 3/4 cup white vinegar Distilled preferred; apple cider vinegar adds a twist.
  • 1 1/2 teaspoon fine grain salt Kosher salt can be used too.
  • 1 tablespoon tapioca starch Dissolved in 3 tablespoons water or cornstarch for sauce consistency.

Method
 

Preparation
  1. In a food processor, combine the chopped red chilies, Thai chilies, smashed garlic, and water. Blend until it becomes a thick, slushy consistency—this should take about 30 seconds to a minute.
  2. Transfer the chili-garlic mixture to a heavy-bottomed pot to minimize the risk of burning.
  3. Add sugar, vinegar, and salt. Stir to combine, and bring the mixture to a simmer over medium heat, stirring until the sugar dissolves (about 2-3 minutes).
  4. Allow it to simmer for an additional 5 minutes, brushing down the sides of the pot with water if any sugar starts to brown.
  5. Slowly add the tapioca slurry while stirring constantly for about 2-3 minutes until the mixture starts to boil and thickens slightly.
  6. Remove from heat, taste and adjust the seasoning as desired.
  7. Carefully transfer the sauce into a clean jar and let it cool completely before sealing. Store in the fridge.

Notes

Quality ingredients and storage in airtight jars are key for maximum flavor. This sauce can last up to 6 months in the fridge.