Ready to turn up the heat in your kitchen? This Homemade Chili Garlic Sauce is bold, savory, and incredibly easy to make. Whether you’re tossing it in noodles, dipping dumplings, or stirring it into your favorite stir-fry, this sauce adds an irresistible kick to any dish.
Overview
This fiery and flavorful chili garlic sauce is made from scratch with just a few pantry staples. No artificial preservatives, no fuss—just pure, homemade goodness. It’s perfect for spice lovers who enjoy having a go-to condiment on hand to level up any meal.
Ingredients
- 250 grams chili peppers (Siling Labuyo or any hot chili of choice)
- 150 grams garlic (about 3 large heads)
- 3 cups cooking oil
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons vinegar
- 1 teaspoon ground black pepper
- 1 tablespoon oyster sauce (optional for umami boost)
Directions
- Prep the chilies:
Wash the chili peppers thoroughly and remove the stalks. - Blend:
In a blender, combine the chilies, garlic, and cooking oil. Pulse for a few seconds until the mixture becomes tiny bits—do not over-blend into a paste. - Cook the mixture:
Pour the blended mixture into a large pan. Cook over low to medium heat while stirring continuously for about 20–25 minutes, or until the chili color deepens. - Add seasonings:
Mix in the sugar, salt, black pepper, and oyster sauce (if using). Stir until everything is well combined. - Incorporate vinegar:
Pour in the vinegar and do not stir for 3 minutes. Let it boil undisturbed to cook out the raw taste. After 3 minutes, stir well and continue cooking for another 20 minutes. - Cool & store:
Once the sauce is cooked and fragrant, remove from heat and allow it to cool completely. Transfer to a clean, dry jar with a tight-fitting lid.
Pro Tips
- Store in the refrigerator and use within 2–3 months.
- Use gloves when handling hot chilies to avoid skin irritation.
- Adjust sugar or vinegar based on your preferred taste balance.
Try It With:
- Fried rice
- Stir-fried noodles
- Grilled meats
- Dumplings
- Sandwich spreads