Chili Garlic Sauce Recipe
This easy homemade Chili Garlic Sauce recipe is made with dried chilies, garlic, and shallots and can be kept in the refrigerator for months! An Asian-style chili paste to use in dishes you are already making!
How to Make the Best Chili Garlic Sauce
This homemade Chili Garlic Sauce is a game-changer for anyone who loves adding a spicy kick to their meals. Made with just a handful of simple ingredients—dried chilies, fresh garlic, and shallots—this Asian-style condiment delivers bold, complex heat that you can customize to your taste preferences.
What makes this recipe so special is its versatility. Use it as a stir-fry base, mix it into marinades, drizzle it over noodles, or add a spoonful to soups and dipping sauces. The combination of earthy dried chilies, pungent garlic, and sweet shallots creates layers of flavor that store-bought versions simply can’t match.
Best of all, this chili garlic sauce keeps in the refrigerator for up to three months, so you can make a batch and have restaurant-quality heat on hand whenever inspiration strikes. Once you’ve tasted homemade, you’ll never go back to the jar.
Chili Garlic Sauce
This easy homemade Chili Garlic Sauce recipe is made with dried chilies, garlic, and shallots and can be kept in the refrigerator for months! An Asian-style chili paste to use in dishes you are already making!
Ingredients
Chili Garlic Sauce
Instructions
Chili Garlic Sauce
- Boil 2 cups water.
- Break the dried chilies apart and shake out the seeds. You should have roughly 1 cup (6-7 ounces). In a medium bowl, pour boiling water over the chilies and cover for 20-30 minutes or until fully softened, stirring halfway through.
- Strain the chilies and place them in a mini blender with garlic, shallots, salt, and sugar. Add 4-6 tablespoons water (or enough to get the blender going) and blend until smooth.
- Pour the chili paste into a small saucepan, cover, bring to a simmer, lower heat and simmer gently for 15-20 minutes, stirring occasionally.
- Stir in the vinegar. Taste, adjust salt, sugar, and vinegar to taste.
- Store in a sealed jar in the refrigerator for 2-3 months.
Notes
- Use dried Chinese chili peppers for the most authentic flavor. You can find these at Asian grocery stores or online.
- Adjust the sugar and vinegar to your taste preference—some prefer a sweeter sauce while others like it more tangy.
- For a smoother sauce, strain through a fine mesh sieve after blending.
