This homemade chili-garlic sauce recipe is much like Huy Fong chili garlic sauce, but freshly made, no preservatives, super easy to make and so versatile.
My Favorite Chili-Garlic Sauce
Walking through your typical grocery store, most likely you aren't going to find many chili-garlic sauces available to you. You'll probably find "Huy Fong" chili garlic sauce in the Asian aisle, maybe one other competing brand, but that's about it.
Unless you're in a specialty store, your choices are fairly limited, and specialty stores are few and far between unless you're living within a fair sized city.
Chili-Garlic Sauce is something I use regularly. Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes.
In fact, if you're out of chili-garlic sauce, you CAN use Sriracha as a substitute, but it isn't quite the same in texture and flavor.
Check out my Homemade Sriracha Hot Sauce Recipe (both fermented and unfermented versions).
Sometimes you want one over the other. Lucky for us, we know how to make our own chili-garlic sauce at home on our own. Well, at least NOW we all do!
Because here is the recipe. Ready in well under 30 minutes!
The recipe is simple enough. It uses only 4 main ingredients, aside from salt and pepper - chili peppers, garlic, sugar and vinegar.
Let's talk about how to make chili garlic sauce!
Chili-Garlic Sauce Ingredients
- Chili Peppers. This works for any peppers you like to work with. I used a bunch of Fresno peppers. Ideally, use colorful red chilies for appearance, if you prefer your chili garlic sauce to look more like the store bought product, but you really can use any peppers. Consider using a variety. See the Recipe Notes for further discussion.
- Garlic. Fresh minced garlic is ideal.
- Sugar. If desired, for a touch of sweetness.
- Vinegar. I use white vinegar.
- Salt and Pepper. To taste.
How to Make Chili-Garlic Sauce
Select Your Chilies. First, select and measure out your chili peppers by weight. Four ounces is good. You can choose any type of pepper to make a good chili-garlic paste, though Thai chiles are traditional in some regions.
Red, fresh, vibrant peppers are ideal. Consider cayennes, red jalapenos, red serranos, or Fresno peppers to make this sauce.
Add Ingredients to a Food Processor. Add the peppers to a food processor along with 4 garlic cloves, 1 teaspoon sugar, 2 tablespoons white vinegar, and a bit of salt and pepper.
Process Until Smooth. Next, process to form your sauce.
Simmer the Chili Garlic Sauce. Pour all of the ingredients into a pot and simmer them for 10 minutes at medium heat to meld the flavors.
Refrigerate Until Ready to Use. Finally, cool and adjust with a bit more salt and pepper to your personal tastes. Store in a sealed jar in the fridge until ready to use.
Boom! Done! Your homemade chili-garlic sauce is ready to use. It really is very easy to make, and I like it so much better than anything from the grocery store.
It's absolutely delicious.
Recipe Making Tips
The Chili Peppers
It is best to use the freshest chili peppers available to you, so be sure to check the peppers for blemishes or spots. You can, however, make this with frozen chili peppers as well.
Just be sure to thaw them out and dry them a bit with a paper towel before processing.
If using dried chiles to make this recipe, rehydrate them first in hot water.
If you have a larger food processor, it is best to make a larger batch so the ingredients can be properly processed.
Adjusting the Heat Level
I often make this with medium-hot level chili peppers, though realistically you can make this recipe with any type of pepper. Use sweet peppers for a no-heat version that can still be used in many, many recipes.
Go with ghost peppers or above - see my list of superhot chili peppers - for a seriously HOT version. Best case is to use a good variety for both heat and flavor.
Wear gloves if needed when working with very hot peppers.
Flavor Tweaks
This recipe is ideal on its own for flavor boosts in cooking, but you can add other ingredients to your preference. Consider onion, tomato, or fresh herbs.
Fish sauce is a wonderful addition of umami.
Storage Information
Chili-garlic sauce will last 1-2 months or longer in the refrigerator in a sealed container. The vinegar acts as a preservative, which will let it keep longer.
You can also freeze it for up to 6 months. It freezes nicely. Simply thaw and use as needed.
What Can I Make with Chili-Garlic Sauce?
Chili-Garlic Sauce typically lends itself to Asian-inspired recipes and stir fry dishes, though you can use it in numerous dishes. Here are some recipes to get you started.
Try These Other Popular Sauce Recipes
- Sweet Garlic Chili Sauce
- Sweet Pepper Chili Sauce
- Garlic-Habanero Hot Sauce
- Chili Sauce
- General Tso Sauce
- Sambal Oelek
- Homemade Chili Oil
Enjoy!
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Homemade Chili-Garlic Sauce Recipe
Ingredients
- 4 ounces spicy chili peppers – This works for any pepper of choosing. I used a bunch of Fresno peppers. Use a variety.
- 4 cloves garlic chopped
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Add all of the ingredients to a food processor and process until smooth.
- Pour the mixture into a small pot and heat. Simmer for about 10 minutes.
- Cool and adjust the flavor with salt and pepper to your tastes.
- Store in a sealable jar in the refrigerator.
Video
Notes
Nutrition Information
This recipe was updated on 9/9/22 to include a video and updated information. Originally published on 5/31/2017.
Gudrun Knight says
can you can (water bath or pressure can) this chili garlic sauce? if yes, for how long?
Mike Hultquist says
Gudrun, you can pressure can this. If you want to water bath it, you'll likely need to add more acid to lower the pH. Shoot for 3.5 or lower.
Anne says
Hi Mike,
I’m in Australia and have grown some wonderful Rocotto chilli plants. They just keep growing year after year. To justify keeping them (husband wants them pulled out) I’d like to make a chilli preserve (sauce/sambal/paste) that can be stored sealed, out of the fridge (until opened) a bit like my tomato chutney. I’ve collected a load of suitable jars.
Could you point me in the right direction please?
Great idea to freeze them.
Cheers
Anne.
Mike Hultquist says
Anne, I have a LOT of sauce recipes, along with paste and sambals here on the site. Check out the sauces section. Any of my sauces/etc can be frozen, but with enough acidity, you can also process them in a water bath to preserve in the pantry until ready to open. Shoot for a pH of 3.5 or lower for home processing. I hope this helps!
Adam Davey says
Hi, just made this sauce. Super easy as you say. I used mostly habñeros, with a few cayenne and jalapeños thrown in, plus a bit of sweet red pepper. Very pleased with it, thanks. One point is that I used several frozen chillies, and put them in the processor without thawing. Then I saw your comment that we should thaw them first. Would there be a noticeable difference? Just wondering what benefit thawing them first brings. Thank you!
Mike Hultquist says
Thanks, Adam. Frozen are great, and just easier to handle when thawed. The mixture could be more chunky processing frozen peppers, but not a big deal. They will thaw eventually.
SJ says
I used 4 oz of serranos and WOW this is a very spicy sauce! Just a drop will do it! 🙂 I mixed another tablespoon of vinegar into the finished sauce and I hope that helps tone it down—or I’ll be the only one in my house eating this (not necessarily a bad thing though to have this all to myself). Next time I’ll go with jalapeños! Thanks for the easy recipe.
Louise Keiser says
Can you tell me if the Homemade Chili-Garlic Sauce Recipe is suitable for preserving by canning? If so, do I need to increase the vinegar and salt because of the garlic?
Mike H. says
Hey Louise, check out the answer from Jerry. It is right on point!
Jerry says
Nice recipe, as the pepper harvest season has started I have alot to process. This is a nice processed pepper recipe for use in dishes.
Not tried yet, so can not review how it worked out.
Kathleen says
May the Homemade Chili-Garlic Sauce recipe be increased, in vallum, for canning? Thanks.
Mike Hultquist says
Kathleen, yes, you can scale this up to make large batches, no problem.
Jerry says
Canning with garlic should not be done for safety because you can get botulism. But I think addition of enough acid will kill of the problem causing bacteria. With oil + garlic is also more tricky.
Search the web for: garlic botulism risk
Claudia Becker says
I used brown sugar and a dribble of date syrup, a little soy sauce instead of salt, and rice wine vinegar. It turned out fabulous!
Mike Hultquist says
Nice!!
Rosebud says
This is excellent, in fact I added jalapeños and more garlic, ❤️ the extra kick of the peppers and the taste of garlic.
Thanks SEW much❣️
Mike Hultquist says
Nice! Glad you enjoyed it! I love it.
Patricia a Molloy says
what do you use this sauce on or in what recipes?
Mike Hultquist says
Patricia, yes, I use it as a component for many sauces and even marinades. Check out my Sauce Recipes section to find some where it is used. Great stuff! -- https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/
Kenny says
I love chili garlic sauce. I used in most of my rice and meat dishes. They blend well in Asian food recipes.
Dayne Conn says
Tried this last night. The sauce is wonderful and delicious. Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Dayne!
RUTH PAYOT says
Delicious with soy sauce and vinegar and calamansi, health wise very healthy
Michael Hultquist - Chili Pepper Madness says
Yes, wonderful.
Jeremiah Wanjohi says
Thanks for your write up on chili and garlic sauce. I have plenty chilies in my kitchen garden and tomatoes. Please also explain more on the use of vinegar and preserving a longer period.
Michael Hultquist - Chili Pepper Madness says
Jeremiah, vinegar acts as a preservative for foods. For home preserving, shoot for a pH of 3.5 or lower. Keep refrigerated for longer keeping, or consider pressure canning or a water bath.
Christopher says
Was curious if you or anyone have had any luck using sugar substitutions such as Monk fruit, or other artificial sweetners, with this recipe, as well as your other recipes. I'm diabetic. But love your recipes.
Thanks,
Michael Hultquist - Chili Pepper Madness says
Christopher, you can use artificial sweeteners or subs. I often use fruit instead and add zero sugar, or I use stevia. Very easy to sub.
Nolan says
This recipe's simple to prepare. But one thing I wonder that what should I use it with any dish or some? Hainan chicken rice? Dim Sum? Szechuan tofu?
Michael Hultquist - Chili Pepper Madness says
Thanks, Nolan. Yes, I use it as a flavor base for such recipes, or sometimes as a finisher. Very versatile.
Katy says
Just made these. My family says these are the best naans I ever made. Will make them again! Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Outstanding!!
Steph K says
Super easy to make
Michael Hultquist - Chili Pepper Madness says
Thanks!!
Diya says
Thank you so much for this. I have been wanting to make a Sichuan sauce but never really ventured into it. Will try this out soon and let you know how it goes.
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it!
Erika says
This would be a huge hit at our house – we love spicy food Great tip about not rubbing your eyes too – I’ve learned the hard way in the past haha Great recipe and the color is gorgeous!
Michael Hultquist - Chili Pepper Madness says
Thanks, Erika!
ROBYN says
I truly enjoy the detailed explanations of each recipe you share here. Not only do I get inspired, I learn something new each time I visit your blog. So thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks, Robyn! I appreciate it!
Bill says
Made a batch today. Used 3 Fresno's and a Hungarian Wax pepper. Came out great!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Bill!
Kimi says
I made this earlier this week and added some fish oil and onion and it was a huge hit for both my hubs and neighbors. I'm not sure what peppers I used as they have all cross pollinated so some combo of ghost, chili, cayenne, jalapeno, and Thai Chili's. The garlic really made it!
Michael Hultquist - Chili Pepper Madness says
Nice! Great to hear, Kimi! I appreciate it! Glad you enjoyed it.
Melody says
I used jalapenos since that is what i had on hand. It turned out beautifully. I really love cooking with what I have on hand vs going to buy it with all the preservatives.
Michael Hultquist - Chili Pepper Madness says
Thanks, Melody! Glad you enjoyed it!
Larry Brooke says
Is this your version of Sambel - can i use Sambel in the firecracker shrimp recipe
Best
Larry
Michael Hultquist - Chili Pepper Madness says
Larry, this is very similar to sambal oelek, so yes, you can use it with the firecracker shrimp recipe. Let me know how it turns out for you! Enjoy.
Petra says
How long would this store unopened in fridge. I am looking at making a year's suppky with home grown chilies and garlic. Or could l put it in hot-water bath to preserve? Don't want to poison guests when l am able to have visitors again. Cheers, Petra.
Michael Hultquist - Chili Pepper Madness says
Petra, this sauce should last a month easily, or longer depending on the acidity. If you want to make sure it lasts longer, add more vinegar. If you get the pH to 3.5 or lower, it will last many, many months.
Mavis says
Hello there-I haven't tried your recipe yet but from the looks of it it will be 5 stars.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mavis! This one is a winner for sure!
Cole says
Can I use minced garlic instead of the chopped??
Also if I am using habaneros should I still use 4 ounces??
Michael Hultquist - Chili Pepper Madness says
Hi, Cole. Absolutely, minced garlic is great here. 4 ounces is good for the habaneros, but if you're concerned about heat, you can sub in milder peppers. Let me know how it turns out for you.
JD says
Can dried peppers be used in lieu of fresh peppers? I dry excess peppers from my garden.
Michael Hultquist - Chili Pepper Madness says
JD, yes, they certainly can be used. I make hot sauces/sauces from dried pods all the time. I actually have a post with a video going live tomorrow on this very subject. Just rehydrate them as needed. Let me know how it turns out for you.
ariel says
What's the purpose of cooking it for 10 minutes?
Michael Hultquist - Chili Pepper Madness says
Ariel, it helps to meld the flavors and remove some of the raw quality, plus it lasts longer. You don't have to cook it, though.
Ewart says
If you cook it and remove some of the rawness then you can use it as a dip for celery, carrot sticks etc. Don´t thin it out with water though....It depends on the strength of the chiliies of course, and your guests. Wonderful. Thanks Michael.
Mike H. says
You are welcome Ewart. Thank you!
Toni says
OMG! This is a seriously delicious sauce. Sweet and tangy! I used dried chile pepper and I added about 5 or 6 Tablespoons. Of course I had to add a lot more water. I paired frozen mussels and peas with some fresh veggies with the sauce for a delish chile garlic stir fry.
Michael Hultquist - Chili Pepper Madness says
Great, Toni! Glad you enjoyed it! Sounds wonderful!
Lynne says
My chilies are already dried and ground.How much would I use to make this recipe???
Michael Hultquist - Chili Pepper Madness says
Lynn, if you are making this with dried powder, try it with 1 ounce of chili powder to start and see how that turns out for you, along with some extra water if needed. You can always add extra powder to your preference later on. Let me know how it goes for you.
Annie says
Hiya, how long will this last in the fridge?
Michael Hultquist - Chili Pepper Madness says
Annie, this should last you a month sealed in the refrigerator, or you can freeze it for 6 months. Enjoy.
dannydan says
Hi Mike and everyone @ CP????M..
Wanting to make the famed bw2s "Asian zing" wing sauce this morning before work from a recipe i found yesterday, but i didn't have any garlic chili sauce on hand so improvising like normal in my free remaining 20mins at home, i tried to whip uP something quick..... Not bad, but my AZ needs a few more single origin ingredients.. this recipe from you Mike will go far in my next attempt at the zing sauce, so i thAnk you!
Got any corn syrup ideas?? ????????lol
Be well and good eats!
dannydan of BubbleCity..
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Dannydan. I appreciate it! Glad to help!
Khay says
Hi, how long can the sauce last refrigerated and not refrigerated?
REPLY: Khay, if you keep it out of the refrigerator, it probably won't last more than a week, though much will depend on the final ph of your sauce. Be sure to cover it. I recommend the fridge, where it can keep at least a month or much longer with a bit more vinegar. -- Mike from Chili Pepper Madness.
Tamara says
Can the sauce be frozen? If so how is the color and texture affected?
REPLY: Tamara, yes, you can freeze it. It won't affect the texture or color, though the sauce may darken a bit with age. -- Mike from Chili Pepper Madness.
Jill says
Can this sauce be canned, so that it does not have to be stored in the refrigerator?
REPLY: Jill, yes, though you should check the acidity. It would be best to be 4.0 or under for typical canning. If not, you'll need a pressure canner. Or, just add more vinegar to achieve the proper ph level. -- Mike from Chili Pepper Madness.