Refrigerate Until Ready to Use. Finally, cool and adjust with a bit more salt and pepper to your personal tastes. Store in a sealed jar in the fridge until ready to use. Unless you’re in a specialty store, your choices are fairly limited, and specialty stores are few and far between unless you’re living within a fair sized city. Chili-Garlic Sauce is something I use regularly. Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes. Check out my Homemade Sriracha Hot Sauce Recipe (both fermented and unfermented versions). Sometimes you want one over the other. Lucky for us, we know how to make our own chili-garlic sauce at home on our own. Well, at least NOW we all do! Because here is the recipe. Ready in well under 30 minutes! Let’s talk about how to make chili garlic sauce! Red, fresh, vibrant peppers are ideal. Consider cayennes, red jalapenos, red serranos, or Fresno peppers to make this sauce. Process Until Smooth. Next, process to form your sauce. Boom! Done! Your homemade chili-garlic sauce is ready to use. It really is very easy to make, and I like it so much better than anything from the grocery store. It’s absolutely delicious. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Go with ghost peppers or above - see my list of superhot chili peppers - for a seriously HOT version. Best case is to use a good variety for both heat and flavor. Wear gloves if needed when working with very hot peppers. Just be sure to thaw them out and dry them a bit with a paper towel before processing. If using dried chiles to make this recipe, rehydrate them first in hot water. If you have a larger food processor, it is best to make a larger batch so the ingredients can be properly processed.
Flavor Tweaks
This recipe is ideal on its own for flavor boosts in cooking, but you can add other ingredients to your preference. Consider onion, tomato, or fresh herbs. Fish sauce is a wonderful addition of umami. You can also freeze it for up to 6 months. It freezes nicely. Simply thaw and use as needed.
Chili-Garlic Shrimp with Thai Lime Rice Spicy Noodles Easy Thai Noodles Thai Peanut Noodles Grilled Salmon Chicken Ramen Shrimp Fried Rice Grape Jelly Meatballs
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce. This recipe was updated on 9/9/22 to include a video and updated information. Originally published on 5/31/2017.
