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5.0 from 3 votes

Homemade Chili Garlic Sauce Recipe

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.

Prep Time
4 mins
Cook Time
4 mins
Total Time
10 mins
Servings: 6 oz.
Calories: 137 kcal
Course: Condiments
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. Heat the canola oil, vegetable oil, or sunflower oil in a small saucepan over medium heat until it reaches approximately 350°F (175°C).
  3. 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.
  4. Remove the star anise and cinnamon stick. Optionally, add a teaspoon of sesame seeds while the oil is still hot.
  5. 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.

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: 
  • 🔥
  • 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: 
  • 💨
  • Keep your kitchen fan on or windows open while cooking the chili sauce to ensure good ventilation and avoid irritation.

Nutrition Information

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

% 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.