This post shares ideas about how to create amazing Asian Hot Chili Sauce. You’ll find lots of ideas that will help you out. It breaks down a complex process into simple, understandable steps. Regardless if you are into cooking and you like creating different recipes, Asian hot chili sauce is a product that needs to be in your pantry. This sauce can be used in many different recipes combining it with different ingredients to create amazing flavour.
GARLIC CHILI HOT SAUCE
yield: 16 SERVINGS
prep time: 10 MINS
cook time: 10 MINS
total time: 20 MINS
Adapted from our homemade sriracha recipe, this version has the wonderful aroma of fried garlic. The combination of spice and warm fragrant garlic is addicting. Like with any hot sauce, adjust this recipe to your heat and garlic tolerance.
Makes about 1 cup
INGREDIENTS
- 1 cup chopped Chili Peppers (about 100 grams). *for a more mild hot sauce, start with less chilies
- 3 Tablespoons Vegetable Oil
- 2 heads Garlic (crushed or minced)
- 3 Shallots , medium size (minced)
- 15 ounces Tomato Sauce
- 1/4 cup Rice Vinegar
- 3 Tablespoons Sugar
- 1 Tablespoon Fish Sauce (this is a vital ingredient for wonderful flavor, please don’t skip it)
INSTRUCTIONS
- Rinse, clean and remove stems of the chiles. Blot dry with paper towel.
- Wearing rubber gloves, mince chili peppers. The smaller the cut, the smoother your final sauce will be. Or you can just leave them minced small for a more spicy bite and bigger texture.
- In medium sauce pan, heat oil then add minced garlic and shallots. Over medium heat saute garlic and shallots for a about 1 minute or until light brown and fragrant. Fry the garlic and shallots enough so that they become crispy, but not burnt. (don’t burn your garlic!)
- Add tomato sauce and minced chili peppers. Let the sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
- Continue simmering the garlic hot sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency. Remove hot sauce from heat and allow to cool completely.
- Transfer hot sauce sauce to blender and blend until smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode. Taste the hot sauce to further customize the hot sauce to your liking.
- Add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate and use within about 1 week. Or pour into sterilized jars and use safe canning techniques to store for longer.
calories: 55kcal, carbohydrates: 7g, protein: 1g, fat: 3g, saturated fat: 2g, sodium: 231mg, potassium: 164mg, fiber: 1g, sugar: 5g, vitamin a: 728IU, vitamin c: 4mg, calcium: 13mg, iron: 1mg
Homemade Chili Garlic Sauce (Huy Fong Brand Copycat)
This homemade chili garlic sauce recipe is just like the famed Huy Fong brand, giving you authentically garlicky and spicy results that are rich and well balanced. Use it to create your own favorite Asian recipes! {Vegan, Gluten-Free}
If you are a fan of sriracha, you most likely have the iconic bottle with the rooster on it in your fridge. The brand that makes it is called Huy Fong, though it isn’t their only claim to fame. I love their chili garlic sauce, too. It has a special texture and flavor that adds a bright pep and zest to your Asian dishes.
It’s so easy to make your own chili garlic sauce that tastes just like the stuff you can buy at the store. All you need is a jar and my special recipe for recreating it.
What type of peppers to use
My secret for getting the authentic flavor of Huy Fong is to use red jalapeno peppers. That’s what Huy Fong uses, and they bring out that bright red, hot, peppery hue, and the right level of spiciness. Red jalapeno peppers are quite special and might be hard to find. You are likely to see them at Mexican grocery stores. You might be able to find them in regular grocery stores when they’re in season: March to April and late July to August.
If you can’t find them though, you can use other types of chili peppers. The result won’t taste the same as the Huy Fong brand, but it will still be absolutely delicious. We’ve made versions with many different peppers and shared them with friends, and we were surprised to find that everyone had their own favorite version.
NOTE: If you plan to use super spicy peppers (bird’s eye chili, serrano, etc.), it’s important to blend them with less spicy peppers so your sauce won’t be too hot.
Cooking process
Making chili garlic sauce is super easy. I like to think of it as an Asian salsa. 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.
- Remove 1/4 cup of blended peppers to add back later for texture.
- Blend the rest of the ingredients into a smooth sauce.
- Strain the sauce.
- Slightly cook the sauce together with the chunky part.
- Add the cornstarch slurry to thicken it.
NOTE: bringing the sauce to a gentle boil helps thicken it and brings out the flavor of the peppers. Avoid overcooking the sauce, which will make the bright red-orange color go away.
The sauce will be quite spicy once you make it. But the flavor will become milder and more balanced over time.
You should always keep the sauce in your refrigerator so it stays fresh. Then you can use it on all kinds of dishes.
4 Spicy Condiments to Keep In Your Fridge Forever
These spicy chili pastes, oils, and sauces should be staples in your pantry for adding heat, texture, and umami to everything you cook.
Chances are you’ve spent the last ten years fighting (or, honestly, just submitting to) an addiction to Sriracha, the hot sauce made from a mix of chili peppers, vinegar, garlic, and sugar that’s a popular addition to Thai and Vietnamese cooking. That little red bottle with the green cap and iconic rooster logo has made its way deep into American popular culture—showing up in restaurants, fast food chains, and even as a Lay’s potato chip flavor. But topping Brussels sprouts with the stuff or squirting it on a Bánh mì sandwich is just the beginning.
If you want to take your spicy game to the next level, you need to start cooking with hotness. Luckily, there’s a whole legion of hot condiments from various parts of Asia that make adding a spicy, salty, tangy hit of umami to soups, marinades, and sauces incredibly easy. They won’t be the type of ingredient that you use once, forget about, and have to toss months later—they practically last forever if you keep them in the fridge. Instead, these will become the new pantry staples you reach for over and over again.
Sambal Oelek
This Indonesian condiment is bright red and has a slightly thick consistency, putting it somewhere between a sauce and paste. It has a straightforward chili flavor because it’s made with fresh chilis and doesn’t feature any fermented products. The bottle recommends using it on everything (“to heat up your stir-fry dishes, pizza, eggs, pasta, or anything you desire”) and we’re totally on board. One more thing to add to the list? It also makes a killer glaze for shrimp lettuce wraps.
Gochujang
That funky tang you taste when sampling this Korean paste? That’s thanks to gochujang’s use of fermented soy beans. Because this stuff can be, well, a little intense, we recommend using it as the base for a super flavorful marinade along with garlic, ginger, sake, and mirin for brisket, skirt steak, or sliced pieces of pork shoulder.
Black Bean Sauce
Also known as doubanjiang, this Chinese ingredient is a fundamental flavor-building block of Sichuan cuisine. Fermented black beans get blended with soy bean oil, water, chili, and salt to to make a thick paste that’s equal parts salty and spicy. If you’re looking to make ma-po tofu—the Sichuan dish that’s guaranteed to leave you numb from the heat—you’ll need to pick up a bottle of this stuff.
Chili Oil
The list of ways you can use this fiery Chinese oil—the thinnest of all the condiments listed here—is practically endless. A small spoonful instantly adds a spicy kick to soups and bowls of sesame noodles.
HOMEMADE CHILI GARLIC SAUCE
Asian style chili garlic sauce is great to go with dumplings, noodles, rice and other dishes. It is a great condiment for food, especially if you like spicy food because it does give more flavor to the foods. This simple and delicious homemade Chinese chili garlic sauce recipe has a few ingredients and takes around 30 minutes.
WHAT IS CHILI GARLIC SAUCE?
Chili garlic sauce is a condiment and often used for dipping sauce, cooking and marinades. Different regions have varieties of chili sauce within the same cuisine. When we mention about Chinese chili garlic sauce, we normally think of Huy Fong, the rooster branded, and Lee Kum Kee chili garlic sauce. They are the big commercial branded Asian Chili garlic sauce in the market.
HOMEMADE CHILI GARLIC SAUCE:
I like to make my own fresh Asian garlic chili sauce. Homemade garlic chili sauce is the best to go with dumplings, fried rice and other dishes such as chili garlic shrimp. Personally, I love spicy food. Especially when I eat noodles and I like to add some chili sauce, chili oil or XO sauce.
Normally, I buy chili sauce at Asian stores and I never thought about making it at home because chili sauce is not expensive. Not only homemade garlic chili sauce is healthier, but also is safe because you know what the ingredients are.
WHAT CHINESE CHILI GARLIC SAUCE IS MADE OF?
The ingredients are simple and easy to find: chili peppers (red Fresno chili peppers), garlic, oil, sugar, salt and vinegar.
COOKING TIPS FOR HOW TO MAKE HOMEMADE ASIAN GARLIC CHILI SAUCE:
- In this homemade chili garlic recipe, I use red Fresno chili peppers. If you use other kinds of chili pepper such as Thai chili, just put a tiny little bit at a time when you eat them because Thai chili is very spicy.
- Also, you may need to adjust the amount of chili peppers depending on the sizes and different types of peppers.
- If you have sensitive hands, please wear gloves before handling the chili peppers.
- Turn on medium small fire and heat up oil. When the oil is hot, put the minced garlic into the hot oil slowly and let it cook for 1-2 minutes.
- Add minced chili peppers and mix well with garlic. Let it simmer for 5-6 minutes.
- After adding salt, sugar and vinegar. Let it simmer for another 5-6 minutes.
- Sterilized glass containers before storing the sauce and cover with airtight seal. And, refrigerate the sauce.
- Remember to use a clean and dry spoon every time when you scoop the chili sauce out.
FAQS:
What kind of chili peppers do you use?
In this homemade chili garlic recipe, I use red Fresno chili peppers. It’s because it is easy to find at regular grocery stores. Red Fresno chili is medium sized. However, it is often confused with the jalapeño peppers, it has thinner walls.
Also, it has milder heat. Fresno chiles are frequently used for salsa. If you use Thai chili, please adjust the amount because Thai chili is very spicy.
How long does homemade chili garlic sauce last?
Homemade chili garlic sauce can last for 3-5 months if it is stored and refrigerated correctly.
How do you preserve homemade chili sauce?
Sterilized glass container before storing the sauce and cover with airtight seal. Then, refrigerate the sauce, it will last longer. Besides, remember to use a clean and dry spoon every time when you scoop the chili sauce.
How hot is this garlic chili sauce?
It’s like mild-medium hot. Always add a little bit to your food according to your taste.
INSTRUCTIONS FOR HOW TO MAKE ASIAN CHILI GARLIC SAUCE:
- Peel and wash 2 heads of medium large sized whole garlic.
2. Then, put the peeled and washed garlic into the chopper. Mince the garlic into small pieces, don’t need to be fine.
3. After that, wash and cut 20 medium sized red Fresno chili peppers (around 1 pound) into chunks.
4. Next, put the cut chili peppers into the chopper. and chop until they are smaller pieces. (I separate two times to chop the peppers because my chopper is small. If you have a food processor, you can do it all at once.)
5. The following step, pour ½ cup of vegetable oil into the pan. Turn on medium small fire and heat up the oil.
6. When the oil is hot, add the minced garlic slowly into the oil. Level the minced garlic and let it simmer for 1-2 minutes.
7. After, add chopped red chili peppers into the pan.
8. Mix the garlic and chili peppers well. Then, simmer for 5-6 minutes. Keep stirring once a while.
9. Add 1.5 tablespoons of salt, 2 tablespoons of sugar and 1 teaspoon of vinegar. Mix it well.
10. Lastly, let it simmer for another 5-6 minutes. Also, keep stirring once a while.