Homemade Chili Garlic Sauce Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
4 mins
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Cook Time
4 mins
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Total Time
10 mins
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Servings
6 oz.
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Calories
137 kcal
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Course
Condiments
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Cuisine
Chinese
Homemade Chili Garlic Sauce Recipe
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This Sechuan chili garlic sauce packs a fiery punch with red chilies, subtly numbing Szechuan peppercorns, and aromatic cinnamon, star anise and garlic, all lightly fried to their golden glory in fragrant oil. You NEED this dipping sauce on your kitchen table to have all the time with noodles, and to top fried rice dishes, and steamed vegetables.
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Ingredients
- 60 grams red bird’s eye chilies
- ⅓ cup garlic minced
- 1 ½ teaspoons Szechuan peppercorns
- ¼ teaspoon white pepper
- 1 tablespoon rice vinegar or lime juice
- ½ teaspoon salt
- 1 tablespoon palm sugar coconut sugar, or brown sugar
- 1 whole star anise
- 1 cinnamon stick
- ⅓ cup canola oil vegetable oil, olive oil, or sunflower oil
- 1 teaspoon sesame seeds optional
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Instructions
- Remove the stems from the fresh chilies and place them in a food processor or blender. Add the minced garlic cloves, Szechuan peppercorns, white pepper, rice vinegar or lime juice, salt, and palm sugar, coconut sugar, or brown sugar. Process until the mixture forms a coarse paste.
- Heat the canola oil, vegetable oil, or sunflower oil in a small saucepan over medium heat until it reaches approximately 350°F (175°C).
- Carefully add the chili-garlic paste to the hot oil. Stir in the star anise and cinnamon stick. Reduce the heat to low and stir fry the mixture for five minutes, allowing the flavors to temper and for the bits of garlic to become lightly golden.
- Remove the star anise and cinnamon stick. Optionally, add a teaspoon of sesame seeds while the oil is still hot.
- Let the sauce cool to room temperature, then transfer it to a clean, airtight container. Store this homemade chili-garlic sauce recipe in the refrigerator, where it will keep for up to 6 weeks.
Equipments used:
Notes
- 🌶️ Perfies Chilies for Your Spice Level:
- 🌶️
- Choose fresh, vibrant red bird’s eye chilies for optimal flavor and heat. For a milder sauce, it's better to change the type of peppers you are using rather than decreasing the amount in the recipe. For less heat, use red jalapenos or Fresno chilies instead of Bird’s Eye chilies.
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- 🔥 Master the Oil Temperature:
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- Start by placing the chili paste in hot oil, then lowering the heat to cook evenly without burning the garlic. This keeps the sauce's color and flavor vibrant.
- 🥫 Important Storage Deets:
- 🥫
- After cooling, transfer the sauce to a clean, airtight container and refrigerate. Use a clean, dry spoon to prevent introducing bacteria.
- 🧤 Spice Safety:
- 🧤
- Wear gloves when handling peppers to avoid skin irritation and accidental contact with your eyes or face.
- 💨 Ventilation is Key:
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- Keep your kitchen fan on or windows open while cooking the chili sauce to ensure good ventilation and avoid irritation.
Nutrition Information
Show Details
Calories
137kcal
(7%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.05g
Sodium
200mg
(8%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
98IU
(2%)
Vitamin C
17mg
(19%)
Calcium
26mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6oz.
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Sodium | 200mg | 8% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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