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Homemade Chiu Chow Chili Sauce Recipe
4.9 from 133 votes

Homemade Chiu Chow Chili Sauce Recipe

This Homemade Chiu Chow Chili Sauce uses thinly sliced fresh chilies mixed with salt for a textured, spicy condiment. Garlic is gently fried in oil to create a golden, flavorful base that infuses the sauce with richness. Sichuan chili flakes and soy sauce round out the flavor, offering heat and umami with a balance of saltiness and subtle sweetness from sugar.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 40
Calories: 64 kcal
Course: Condiments
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease!
  3. 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. 
  4. 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.
  5. 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.
  6. 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.)
  7. 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

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%)

Nutrition Facts

Serving: 40 Serving

Amount Per Serving

Calories 64

% 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.