From Scratch Chili Garlic Sauce
Elevate your culinary creations with this bold, flavorful From Scratch Chili Garlic Sauce that brings a perfect balance of heat, tang, and a hint of sweetness. Made with fresh red chili peppers, aromatic garlic, and a splash of white vinegar, this homemade condiment offers a vibrant, all-natural alternative to store-bought versions. With just 15 minutes of prep and 20 minutes of cooking, this easy recipe creates a versatile sauce that’s perfect for drizzling over noodles, stirring into soups, or marinating meats. The combination of simple pantry staples and customizable spice levels allows you to tailor the heat to your liking, ensuring every dish gets a personalized kick. Store it in the fridge and enjoy up to two weeks of fiery goodness!
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Recipe Information
Ingredients
- 250 grams red chili peppers
- 6 large garlic cloves
- 50 ml white vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 150 ml water
- 2 tablespoons vegetable oil
Instructions
Rinse the red chili peppers thoroughly under cold water. Remove the stems, and for less heat, you can remove some or all of the seeds. Roughly chop the peppers.
Peel the garlic cloves and chop them roughly.
In a food processor or blender, add the chopped chili peppers, garlic, white vinegar, and water. Blend until you achieve a chunky or smooth paste, depending on your preference.
Heat the vegetable oil in a medium-sized saucepan over medium heat.
Carefully pour the chili-garlic mixture into the saucepan. Stir gently and cook for about 5 minutes, allowing the raw flavors to cook off.
Add the granulated sugar and salt to the saucepan. Stir until the sugar dissolves completely.
Reduce the heat to low and let the sauce simmer for 10–15 minutes, stirring occasionally. The mixture will thicken slightly as it cooks.
Taste the sauce and adjust the salt or sugar if needed.
Once cooked, remove the saucepan from heat and let the chili garlic sauce cool to room temperature.
Transfer the sauce to an airtight jar or container. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
46 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.8 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 192 mg | 4% | |
*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.
