Homemade Chili Garlic Sauce
This Homemade Chili Garlic Sauce blends fresh Thai chilies, garlic, vinegar, brown sugar, and oil for a spicy, flavorful condiment that’s preservative-free and ready in just 15 minutes.
2 Servings
Ingredients
- 1 cup fresh Thai chilies stems removed
- 6 cloves fresh garlic peeled
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon salt
- 1½ cups neutral oil such as extra light olive oil or vegetable oil
Instructions
Prepare the Chili-Garlic Mixture:
- In a food processor, combine the Thai chilies, garlic cloves, rice vinegar, light brown sugar, and salt. Process the ingredients until finely chopped, forming a thick, coarse paste.
Cook the Chili-Garlic Paste:
- In a heavy-bottomed saucepan, heat ½ cup of neutral oil over medium heat. Once warmed, carefully add the chili-garlic paste. Stir continuously to prevent scorching, and cook over medium-high heat for 8 to 9 minutes. The mixture should reduce in volume and change color from pale pink to a rich, deep red, indicating that the water has evaporated.
Add Remaining Oil:
- Once the mixture has thickened, add the remaining 1 cup of neutral oil. Stir thoroughly to combine, ensuring the sauce develops a smooth, cohesive consistency. Remove the pan from heat and allow the sauce to cool completely at room temperature.
Store the Sauce:
- Transfer the cooled Homemade Chili Garlic Sauce into a clean, airtight glass jar. For optimal freshness, refrigerate the sauce if it will not be consumed within a few days. When properly stored, the sauce may be kept refrigerated for up to 3 weeks.
Notes
To ensure this Homemade Chili Garlic Sauce is gluten-free, verify that the rice vinegar (or white vinegar) you select is certified gluten-free. Additionally, confirm that your neutral oil and other ingredients have not been processed in facilities that handle gluten-containing products. Always read product labels carefully if cooking for individuals with gluten sensitivities or celiac disease.