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Home » Recipes » Sauces » Homemade Chili-Garlic Sauce

Homemade Chili-Garlic Sauce

by Mike Hultquist · Sep 9, 2022 · 71 Comments

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Homemade Chili Garlic Sauce Recipe

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.

Homemade Chili Garlic Sauce Recipe

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!

Homemade Chili Garlic Sauce Ingredients

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.
Homemade Chili Garlic Sauce on a spoon

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.

Fresno Chili Peppers

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.

Homemade Chili Garlic Sauce in a food processor

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.

Homemade Chili Garlic Sauce simmering in a pan

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.

Homemade Chili Garlic Sauce ready to serve

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.

Homemade Chili-Garlic Sauce – On a Spoon

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.

  • Chili-Garlic Shrimp with Thai Lime Rice
  • Spicy Noodles
  • Grilled Salmon
  • Chicken Ramen
  • Shrimp Fried Rice
  • Grape Jelly Meatballs

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.

Homemade Chili Garlic Sauce in a bowl and on a spoon

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
Print

Homemade Chili-Garlic Sauce Recipe

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.
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: chili paste, chili peppers, condiment, recipe, spicy, video
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 11kcal
Author: Mike Hultquist
Servings: 10
Tap or hover to scale
4.96 from 23 votes
Leave a Review

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

Makes about 1 cup. Thin with a bit of water, if desired.
Heat Factor: HOT, though it will depend on the peppers used.

Nutrition Information

Calories: 11kcal   Carbohydrates: 2g   Sodium: 1mg   Potassium: 43mg   Sugar: 1g   Vitamin A: 135IU   Vitamin C: 27.9mg   Calcium: 4mg   Iron: 0.2mg
Homemade Chili Garlic Sauce Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

This recipe was updated on 9/9/22 to include a video and updated information. Originally published on 5/31/2017.

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    Recipe Rating




  1. Gudrun Knight says

    January 30, 2023 at 5:50 pm

    5 stars
    can you can (water bath or pressure can) this chili garlic sauce? if yes, for how long?

    Reply
    • Mike Hultquist says

      January 31, 2023 at 6:34 am

      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.

      Reply
  2. Anne says

    December 10, 2022 at 6:48 pm

    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.

    Reply
    • Mike Hultquist says

      December 11, 2022 at 9:37 am

      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!

      Reply
  3. Adam Davey says

    November 15, 2022 at 5:18 am

    5 stars
    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!

    Reply
    • Mike Hultquist says

      November 15, 2022 at 6:36 am

      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.

      Reply
  4. SJ says

    November 06, 2022 at 9:59 am

    5 stars
    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.

    Reply
  5. Louise Keiser says

    October 03, 2022 at 12:05 pm

    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?

    Reply
    • Mike H. says

      October 04, 2022 at 3:58 am

      Hey Louise, check out the answer from Jerry. It is right on point!

      Reply
  6. Jerry says

    September 21, 2022 at 5:26 am

    5 stars
    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.

    Reply
  7. Kathleen says

    September 10, 2022 at 6:32 am

    May the Homemade Chili-Garlic Sauce recipe be increased, in vallum, for canning? Thanks.

    Reply
    • Mike Hultquist says

      September 10, 2022 at 6:41 am

      Kathleen, yes, you can scale this up to make large batches, no problem.

      Reply
    • Jerry says

      September 21, 2022 at 5:28 am

      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

      Reply
  8. Claudia Becker says

    September 09, 2022 at 10:00 am

    5 stars
    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!

    Reply
    • Mike Hultquist says

      September 09, 2022 at 11:01 am

      Nice!!

      Reply
  9. Rosebud says

    June 24, 2022 at 5:56 pm

    5 stars
    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❣️

    Reply
    • Mike Hultquist says

      June 25, 2022 at 6:31 am

      Nice! Glad you enjoyed it! I love it.

      Reply
  10. Patricia a Molloy says

    June 17, 2022 at 8:05 am

    what do you use this sauce on or in what recipes?

    Reply
    • Mike Hultquist says

      June 17, 2022 at 11:15 am

      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/

      Reply
  11. Kenny says

    November 05, 2021 at 12:48 am

    5 stars
    I love chili garlic sauce. I used in most of my rice and meat dishes. They blend well in Asian food recipes.

    Reply
  12. Dayne Conn says

    September 25, 2021 at 12:55 pm

    5 stars
    Tried this last night. The sauce is wonderful and delicious. Thank you so much!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 25, 2021 at 1:05 pm

      Nice! Glad you enjoyed it, Dayne!

      Reply
  13. RUTH PAYOT says

    March 12, 2021 at 4:47 am

    5 stars
    Delicious with soy sauce and vinegar and calamansi, health wise very healthy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 12, 2021 at 6:41 am

      Yes, wonderful.

      Reply
  14. Jeremiah Wanjohi says

    January 19, 2021 at 11:40 am

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 19, 2021 at 1:05 pm

      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.

      Reply
  15. Christopher says

    October 20, 2020 at 4:17 pm

    5 stars
    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,

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 21, 2020 at 5:58 am

      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.

      Reply
  16. Nolan says

    September 27, 2020 at 11:43 am

    5 stars
    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 27, 2020 at 12:39 pm

      Thanks, Nolan. Yes, I use it as a flavor base for such recipes, or sometimes as a finisher. Very versatile.

      Reply
  17. Katy says

    August 18, 2020 at 9:29 am

    5 stars
    Just made these. My family says these are the best naans I ever made. Will make them again! Thank you so much!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 18, 2020 at 11:31 am

      Outstanding!!

      Reply
  18. Steph K says

    August 18, 2020 at 2:33 am

    5 stars
    Super easy to make

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 18, 2020 at 5:53 am

      Thanks!!

      Reply
  19. Diya says

    June 28, 2020 at 8:38 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 29, 2020 at 4:35 am

      I hope you enjoy it!

      Reply
  20. Erika says

    June 23, 2020 at 8:05 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 24, 2020 at 5:28 am

      Thanks, Erika!

      Reply
  21. ROBYN says

    June 22, 2020 at 8:10 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 23, 2020 at 5:30 am

      Thanks, Robyn! I appreciate it!

      Reply
  22. Bill says

    June 06, 2020 at 5:08 pm

    5 stars
    Made a batch today. Used 3 Fresno's and a Hungarian Wax pepper. Came out great!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 07, 2020 at 7:13 am

      Excellent! Thanks, Bill!

      Reply
  23. Kimi says

    May 16, 2020 at 6:30 pm

    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 17, 2020 at 9:55 am

      Nice! Great to hear, Kimi! I appreciate it! Glad you enjoyed it.

      Reply
  24. Melody says

    April 07, 2020 at 2:19 pm

    4 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 07, 2020 at 3:22 pm

      Thanks, Melody! Glad you enjoyed it!

      Reply
  25. Larry Brooke says

    April 06, 2020 at 12:07 pm

    5 stars
    Is this your version of Sambel - can i use Sambel in the firecracker shrimp recipe
    Best
    Larry

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 06, 2020 at 12:26 pm

      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.

      Reply
  26. Petra says

    March 30, 2020 at 5:30 pm

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 31, 2020 at 7:19 am

      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.

      Reply
  27. Mavis says

    March 17, 2020 at 12:17 pm

    5 stars
    Hello there-I haven't tried your recipe yet but from the looks of it it will be 5 stars.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 17, 2020 at 12:19 pm

      Thanks, Mavis! This one is a winner for sure!

      Reply
  28. Cole says

    March 03, 2020 at 3:09 pm

    Can I use minced garlic instead of the chopped??
    Also if I am using habaneros should I still use 4 ounces??

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 03, 2020 at 4:09 pm

      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.

      Reply
  29. JD says

    February 27, 2020 at 8:10 am

    Can dried peppers be used in lieu of fresh peppers? I dry excess peppers from my garden.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 27, 2020 at 8:32 am

      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.

      Reply
  30. ariel says

    January 16, 2020 at 10:06 am

    What's the purpose of cooking it for 10 minutes?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 16, 2020 at 10:21 am

      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.

      Reply
      • Ewart says

        September 25, 2022 at 9:48 am

        5 stars
        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.

        Reply
        • Mike H. says

          September 26, 2022 at 4:20 am

          You are welcome Ewart. Thank you!

          Reply
  31. Toni says

    December 06, 2019 at 10:14 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 07, 2019 at 2:39 pm

      Great, Toni! Glad you enjoyed it! Sounds wonderful!

      Reply
  32. Lynne says

    November 12, 2019 at 2:08 pm

    My chilies are already dried and ground.How much would I use to make this recipe???

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 12, 2019 at 2:53 pm

      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.

      Reply
  33. Annie says

    September 18, 2019 at 6:13 am

    Hiya, how long will this last in the fridge?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2019 at 7:12 am

      Annie, this should last you a month sealed in the refrigerator, or you can freeze it for 6 months. Enjoy.

      Reply
  34. dannydan says

    September 19, 2018 at 9:26 am

    5 stars
    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..

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 20, 2018 at 2:52 pm

      That's GREAT, Dannydan. I appreciate it! Glad to help!

      Reply
  35. Khay says

    March 10, 2018 at 7:30 am

    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.

    Reply
  36. Tamara says

    January 16, 2018 at 1:03 pm

    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.

    Reply
  37. Jill says

    August 15, 2017 at 7:23 pm

    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.

    Reply

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Mexican
Cajun
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Sauces
Seasonings
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5 ESSENTIALS FOR SPICY COOKING

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#kt-layout-id_ae75be-09 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_ae75be-09 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_ae75be-09 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_ae75be-09 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_ae75be-09 img { margin-bottom: 0px;}
.kadence-column_ee6fa5-e5 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col,.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_ee6fa5-e5{position:relative;}
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