Once you try this homemade chili garlic sauce, you’ll understand exactly why it goes with absolutely everything. Burgers, sandwiches, soups, pastas–you name it! The sauce is super easy to make and it’s oh so addictive thanks to a delightful blend of spicy ingredients.
How to Make Chili Garlic Sauce
Making your own homemade chili garlic sauce is an absolute breeze thanks to this easy to follow recipe:
- Blend the ingredients. Add the fresh red chiles, peeled garlic heads, water, salt, sugar and white vinegar to a blender and blend until chunky.
- Set some aside. Take ¼ of the blended mixture and set aside.
- Strain. Strain the remaining mixture.
- Cook the mixture. Add the strained juice and the reserved chunk mixture to a saucepan and cook over medium heat.
- Prepare the cornstarch slurry. Add the water and cornstarch to a small bowl and mix to combine.
- Boil. Add the cornstarch slurry to the pot and bring to a boil.
- Cool. After reaching a boil, remove the garlic sauce from the heat. Set aside and allow it to cool completely.
- Refrigerate. Refrigerate the garlic sauce until ready to use.
Adjust the Spice Level with These Chilis
One of the best things about making spicy sauces with chiles and other peppers is that it can be super easy to adjust the recipe depending on your personal tolerance levels. Try these other chilis when making your own homemade sauce; they’re listed in order from mild to some very spicy options:
- Poblano peppers
- Jalapeno peppers
- Serrano peppers
- Habanero peppers
- Carolina Reaper peppers (warning – these are very hot!)
How to Store Chili Garlic Sauce
Store your homemade chili garlic sauce tightly inside of an airtight container and keep it stored in the fridge. It will keep for up to 3 months when properly stored like this in the fridge.
It’s also possible to store the sauce at room temperature but this will significantly shorten its shelf life to only one month.
(Also try: Garlic Parmesan Wing Sauce)Print
Homemade Chili Garlic Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1/2 cup 1x
- 8 oz fresh red chiles
- 2 garlic heads, peeled
- 1 tsp salt
- 1 tsp sugar
- 1/3 cup white vinegar
- 1 tbsp water
- 1 tsp cornstarch
- Add the red chiles, garlic, water, salt, sugar and vinegar to a blender and blend until chunky.
- Take ¼ of blender mixture and set aside.
- Strain the remaining mixture.
- Add the strained juice and reserved chunk mixture to a saucepan.
- Cook over medium heat.
- In a small bowl combine the water and cornstarch.
- Add the cornstarch slurry to the pot and bring to boil.
- After reaching a boil, remove from heat.
- Set aside and allow to cool completely.
- Refrigerate until ready to use.