Chilli Sauce
Turn up the heat in your kitchen with this vibrant and flavorful homemade Chilli Sauce! Crafted from fiery red chilies, aromatic garlic, tangy white vinegar, and a touch of sweetness from granulated sugar, this recipe strikes the perfect balance between spice and flavor. With an easy-to-follow process that takes just 25 minutes from start to finish, this versatile condiment is a must-have for any spice lover's pantry. Thickened to perfection with a cornstarch slurry, its smooth and glossy texture is ideal for drizzling over your favorite dishes, using as a dipping sauce, or even mixing into marinades. Whether you’re looking to elevate noodles, grilled meats, or tacos, this zesty chilli sauce delivers a bold, homemade punch that outshines store-bought alternatives. Plus, it keeps fresh in the fridge for up to two weeks, so you can savor its spicy goodness again and again!
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Recipe Information
Ingredients
- 10 pieces red chilies
- 4 pieces garlic cloves
- 60 ml white vinegar
- 2 tablespoons granulated sugar
- 120 ml water
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
Instructions
Remove the stems from the red chilies and roughly chop them. If you prefer a milder sauce, remove some or all of the seeds.
Peel the garlic cloves and set them aside.
In a blender or food processor, combine the chopped chilies, garlic, white vinegar, and water. Blend until the mixture becomes a smooth paste.
Pour the blended mixture into a medium saucepan over medium heat.
Add the granulated sugar and salt to the saucepan. Stir continuously to dissolve the sugar and evenly combine the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld together.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Gradually add the cornstarch slurry to the simmering sauce, stirring constantly to avoid lumps. Cook for an additional 2–3 minutes, or until the sauce thickens to your desired consistency.
Remove the saucepan from the heat and let the chilli sauce cool completely.
Transfer the sauce to clean, sterilized jars or bottles and refrigerate. Use within 2 weeks for the best flavor.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2375 mg | 103% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 27.7 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
