Chinese Chili Garlic Sauce Recipe

Chinese Chili Garlic Sauce is bold, spicy, and packed with flavor. This versatile condiment goes with just about everything—noodles, dumplings, rice, and even grilled meats. It’s fragrant from slow-cooked garlic and aromatics, and balanced with vinegar, sugar, and salt. Homemade is not only tastier but also allows you to adjust the heat and flavor exactly how you like it. Let’s make your new favorite chili sauce from scratch!

Chinese Chili Garlic Sauce Recipe

Serves: 2 (8 oz) jars
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:
20 cloves garlic
1/4 cup Thai bird’s eye chili peppers (or substitute with preferred chili peppers)
2 cups finger hot peppers (or substitute with preferred chili peppers)
1 tablespoon rice vinegar
2 tablespoons rice wine
2 tablespoons sugar
1 teaspoon salt
1 3/4 cups avocado oil (or substitute with another neutral cooking oil)
3 slices ginger
1 bulb shallot, sliced
2 stalks scallions, cut into 1-inch pieces
1/4 cup cilantro, cut into 1-inch pieces

Chinese Chili Garlic Sauce Instructions

1. Prepare the garlic and chilis:

• In a food processor, coarsely grind the garlic. Transfer to a bowl.
• In the same processor, add the bird’s eye and finger hot peppers. Pulse until coarsely chopped. Transfer to a bowl.

2. Make the seasoning mix:

• In a small bowl, whisk together the rice vinegar, rice wine, sugar, and salt. Set aside.

3. Infuse the oil:

• In a wok over low heat, heat the avocado oil for about 3 minutes.
• Add the ginger, shallot, scallions, and cilantro. Cook until golden brown, about 15 minutes.
• Remove the aromatics and reserve the infused oil in the wok.

4. Cook the garlic and chili mixture:

• In the same wok over low heat, add the ground garlic and chili mixture.
• Cook gently, stirring occasionally, until most of the moisture evaporates, about 20 minutes.

5. Season the chili sauce:

• Pour in the vinegar, rice wine, sugar, and salt mixture. Stir until well combined.
• Cook for another 2–3 minutes, then turn off the heat and let it cool slightly.

6. Store:

• Transfer the cooled sauce to sterilized jars. Seal and refrigerate for up to 1 month.

Tips & notes

• Customize the heat: Use more or fewer chili peppers based on your spice tolerance. You can also mix different types of chilis for a more complex flavor.
• Oil matters: Avocado oil has a high smoke point and neutral flavor, but peanut or grapeseed oil also work well.
• Use a sterilized jar: Make sure your jars are clean and completely dry before filling to prevent spoilage.
• How to enjoy: This sauce is delicious on dumplings, noodles, rice bowls, stir-fried veggies, and more!