Description
Bright and spicy, this homemade Chili Garlic Sauce blends fresh chili peppers with garlic and white vinegar to create a versatile condiment. It is smooth enough to stir into sauces and marinades yet bold enough to use as a finishing drizzle. Adjust the heat by choosing your peppers and control the texture by altering blending time and simmer length.
Ingredients
4 ounces spicy chili peppers choose a mix such as Fresno, jalapeno, and Thai chilis for layered heat
4 cloves fresh garlic chopped
2 tablespoons white vinegar
1 teaspoon sugar optional for balance
Salt to taste
Freshly ground black pepper to taste
Water as needed to thin
Instructions
1. Choose 4 ounces of mixed spicy chili peppers trim stems and rinse the peppers
2. Chop 4 cloves of fresh garlic
3. Place peppers garlic white vinegar optional sugar salt and pepper into a food processor
4. Pulse or blend until you reach a smooth or slightly chunky texture depending on preference
5. Pour the blended mixture into a small pot and bring to a gentle simmer over medium heat
6. Simmer for about 10 minutes stirring occasionally to prevent sticking and to deepen the flavor
7. Remove from heat and let the sauce cool slightly
8. Taste and adjust seasoning adding more salt pepper or a splash of water to loosen the consistency if needed
9. Transfer the cooled sauce to a clean sealable jar press down to remove air pockets and store in the refrigerator
Notes
Yield is about 1 cup and the heat level depends on the peppers chosen
To reduce heat remove some seeds before blending or use milder peppers
For extra heat add bird’s eye chilis or increase the proportion of hotter peppers
Thin the sauce with a bit of water if it becomes too thick after chilling
Refrigerate in a sealed jar and use a clean dry spoon when serving to prevent contamination
The sauce keeps for about two weeks in the refrigerator; discard if any off smell or mold appears
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Simmer and blend
- Cuisine: American