You know those little bottles of chili garlic sauce at your favorite Thai or Vietnamese restaurant? I wanted to have it on other foods besides my favorite pho, so I worked up this homemade chili garlic sauce recipe.
I buy fresh Thai chilies at the City Market and noticed that the late summer ones are infinitely hotter. At the start of the season, I add a little more vinegar for some added kick but later crops sometimes need a pinch more sugar to offset the heat.
Tips when Making Chili Garlic Sauce
Hey, I know most of us don’t expect safety advice when making a condiment. But some of these I learned the hard way. I’m just trying to spare you.
Wear gloves. The dried peppers in this recipe contain oils that burn and they don’t wash off easily. I learned my lesson on this!
Or butter your hands well. The oils in butter will form a barrier on your skin to protect it, and you’ll be able to rinse all the mess away more easily.
Consider eye protection. Despite my glasses, the fumes from the peppers sometimes get so strong I end up in tears.
Now, don’t let all those pointers scare you off. Homemade chili garlic sauce is so worth it!
Put the dried chilies in a heat-proof bowl and add boiling water, covering them by 1 inch.
Place a small plate on top of the peppers to keep them submerged in the water. Soak the peppers in water for 30 minutes.
Drain in a colander, pressing gently with the back of a wooden spoon to squeeze out water. Let the peppers drain an additional 5 minutes and then proceed with the rest of the recipe.
Make Homemade Chili Garlic Sauce
Add peppers, garlic cloves, and 1 tablespoon rice wine vinegar to the bowl of a food processor. Process until finely chopped.
Add salt, sugar, and fish sauce. Pulse a few times until well-combined.
Add additional vinegar until it reaches the desired consistency.
Transfer to an air-tight container. Stays good in the fridge for up to 1 month or in the freezer for 6 months.
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Can this recipe be processed & canned in 1\2 pint jars? Sounds like an excellent recipe to make. Thank you
Reply
I’m not a canning expert, so I don’t feel comfortable recommending it. If you’d like to store it long term, it freezes well.
Holy crap…I made this with birds eye chilli’s and it’s mad hot 🙂
Reply
Fresh is going to be hotter, especially since the oils in peppers vary by region and how long they’ve been off the plant. Hope you liked it! 🙂
I think you commented on the wrong recipe. 🤔
I have been looking for a recipe just like this! I too like that it can essentially be used as a base. I’m making it, as is, right now, but very much looking fwd to the possibilities this summer! 👍 Next to figure out how to safely can! ty!!
Reply
You’re welcome. Enjoy!
This was perfect in homemade ramen. I subbed coconut sugar for the sugar and did use the fish sauce. I used Japanese chili’s.
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I’m so glad you liked it, Lindsay!
I love the Vietnamese chili garlic sauce but with this recipe as a base one can play with different chili’s and find all kinds of hidden gems. I’m enjoying that. Thank you.
Reply
So glad you’re enjoying it!
This recipe doesn’t say how much fish sauce.
Reply
Since it’s an optional ingredient, I typically don’t add an amount. I’ve updated it to indicate 1/2 to 1 teaspoon — to taste.
What is the shelf life?
Reply
As it says in the recipe, “store in the refrigerator for up to 1 month or freeze for up to 6 months.”
We love this kind of chili sauce. I haven’t made any by scratch. But, I had to laugh at the apparent hazards. Thanks for the heads-up. We’ll get out our HazMat suits. LOL. Thanks for the recipe.
Reply
LOL. It’s not quite that dangerous, Sally, but you know how it is: if I didn’t put warnings in there someone would leave me a message next week saying they’d rubbed their nose while making my chili garlic sauce and now they don’t have one. Or something like that. 😉
I’m laughing so hard at these comments. “…now they don’t have one” bahaha! Just waiting on my hazmat suits to arrive so I can make this recipe 😛
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It combines those red jalapeno peppers and garlic with sugar, salt, a little vinegar, and a slurry of cornstarch to create the right texture. You'll need a blender, a strainer, and a clean mason jar to preserve your spicy creation. Blend the peppers with the seasonings until it forms a chunky sauce.
THE BOTTOM LINE: Sriracha is a totally smooth counterpart to the chunkier chili-garlic sauce, with all the same ingredients but with added sweetness from sugar. Chili-garlic sauce is nearly identical to sambal oelek, except that it contains garlic and sambal oelek does not.
Is chili garlic sauce the same as chili paste? Traditionally speaking, in cooking, the main difference between a sauce and paste is the thickness and that applies here as well. Chili Garlic Sauce is thinner than chili paste. If you are looking for something with a thicker consistency, you may want or need chili paste.
Yes, chili garlic sauce can be used as a substitute for sweet chili sauce, but keep in mind that it has a stronger garlic flavor and is spicier than sweet chili sauce. To make it more similar to sweet chili sauce, you can add some sugar to the chili garlic sauce.
Specifically, Huy Fong explained "weather conditions affecting the quality of chili peppers" and a "megadrought that studies link to human-caused climate change" for the shortage, per a letter to customers. The shortage of chilies affected Huy Fong's Sriracha Hot Chili sauce, Chili Garlic and Sambal Oelek.
Regular bottled ketchup provides a good blend of sweetness and acidity. It also has a nice thick consistency, making it a good substitute for chili sauce. To add the missing spicy flavor from regular ketchup, you can mix in a few dashes of Cayenne pepper powder.
Louisiana-style hot sauces, like Frank's Red Hot or Tabasco, are much thinner (runnier) than sriracha. They also tend to be quite vinegary and spicy, without any sweetness. These differences make it not the best substitute for sriracha.
It's a simple chili paste originating in Indonesia — most often made with Thai red peppers, which are hotter than sriracha's red jalapeños — usually applied as the base ingredient for sweet chili sauce or spooning into dishes for some kick.
The most natural substitute for chili garlic sauce is simply chili garlic paste mixed with a little water. You can also add a dash of vinegar and some seasoning (usually salt and sugar) to achieve an almost like-for-like replacement.
Anywhere a recipe calls for chili garlic sauce, you could experiment substituting gochujang for more complex flavor. One of the most famous uses of gochujang is in the delicious Korean rice and veggie bowl known as Bibimbap.
Chili crisp is an infused oil condiment that usually contains crunchy, flavorful bits of peppers, onions or scallions, garlic and other aromatics. “Chili crisp,” “chili oil and “chili sauce” can often be used interchangeably, but generally what differentiates chili crisp is the ratio of crispy bits to oil.
Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).
Ingredients typically include puréed or chopped chili peppers, vinegar, sugar and salt, that are cooked, which thickens the mixture. Additional ingredients may include, water, garlic, other foodstuffs, corn syrup, spices and seasonings. Some varieties use ripe red puréed tomato as the primary ingredient.
This Chinese condiment has a thick consistency with plenty of garlic flavor and chili heat. Chili garlic sauce doesn't contain any sweetener like gochujang does, so adding some sugar or honey will help balance out the flavors when using it in recipes calling for gochujang.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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