Homemade Chiu Chow Chili Sauce Recipe
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
40
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Calories
64 kcal
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Course
Condiments
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Cuisine
Chinese
Homemade Chiu Chow Chili Sauce Recipe
Description
The preparation begins with thinly slicing fresh chilies and grinding them lightly with salt to break down the peppers without forming a paste. This method mimics a salt-preserved chili texture. Garlic is minced and slowly cooked in heated oil until golden but not browned, softening and imparting its flavor to the oil. This confit-like garlic oil is then combined with the chili mixture, Sichuan chili flakes, soy sauce, and sugar to make the final sauce.
The result is a chunky sauce that has both heat and a textured mouthfeel from fresh chilies, intensified by dry chili flakes. The garlic’s mellow richness balances the spiciness. This sauce can be used as a condiment, dipping sauce, or ingredient to add heat and complexity to dishes.
Making the sauce fresh with quality ingredients allows control over spiciness and flavor. This recipe yields about 2 ½ cups of chili sauce. It can be stored refrigerated and adds a spicy, garlicky punch.
Ingredients
- 15 fresh chili peppers thinly sliced, e.g., Thai bird's eye chilies; adjust to taste
- 2 teaspoons salt (or to taste)
- 2 heads garlic (peeled)
- 1¼ cups neutral oil (like vegetable or canola)
- 1 cup Sichuan chili flakes
- ½ teaspoon sugar
- 2 tablespoons soy sauce
Instructions
- Slice the fresh chili peppers thinly. Place into a mortar and pestle along with 2 teaspoons salt. Grind and mix thoroughly with the pestle—you don't need to form a paste, just break down the peppers slightly. This is my shortcut for salt-preserved chilies. I'm not really sure if it actually approximates salt-preserved chilies, but it does add really great spice and texture! Set aside and prepare the rest of your ingredients.
- Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease!
- Heat ½ cup of your oil in a small saucepan over medium heat. Add the garlic. Stir and let fry gently until the garlic turns golden yellow in color. The goal is to cook off the moisture and allow the garlic to soak up the oil—like a confit. It should NOT become crisp or fry intensely at all. You may need to reduce the heat to medium-low / low.
- When the garlic is ready (about 30 minutes later, give or take 10 minutes depending on how cautious you're being), add the salted chilies. Stir and let fry gently for another 5-10 minutes, again watching closely so as not to burn the oil and spices.
- Next, add the last ¾ cups of oil to the saucepan to heat through. Too much oil early on in the process makes it more difficult to evenly fry the garlic and chilies, which is why we started with only 1/2 cup.
- Now add your chili flakes and sugar. Stir to combine. Finish off with 2 tablespoons of soy sauce, and you've got a delicious jar of homemade chiu chow oil! (Feel free to re-season with up to a teaspoon of additional salt if needed. You may want to wait until it's cooled first to get a more accurate read on the flavor.)
- Transfer to a clean jar. In our experience, the sauce stores well at the coldest part of the refrigerator (e.g., in the way back) for a good 2-3 months. And, of course, always dip into it with a clean spoon/chopsticks to preserve it. If there's any foul smell or the sound of gas escaping when you crack it open, discard it. But we're betting it doesn't last past the 2-week mark!
Notes
- This recipe yields approximately 2 ½ cups of chili sauce.
- Use fresh chilies suited to your spice preference, such as Thai bird's eye chilies.
- Cook garlic slowly in oil until golden to avoid burning and ensure a mellow flavor.
- Store in the refrigerator for best freshness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Sodium | 167mg | 7% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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