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 Recipe
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.
Lucky for us, we know how to make our own Chili-Garlic Sauce at home on our own.
The recipe is simple. It uses only 4 main ingredients, aside from salt and pepper - chili peppers, garlic, sugar and vinegar. And, it's ready in well under 30 minutes!
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.
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, though you can make the recipe with many types of 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.
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.
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.
Sriracha Vs. Chili Garlic Sauce
Many people compare sriracha and chili garlic sauce, and in reality, they are very similar, particularly with commercial brands. However, there are important differences.
Sriracha is fermented, which mellows the balance of tangy and sweet. Chili garlic sauce is made with fresh unfermented peppers, making the flavors bolder, spicier, and more garlic forward.
Sriracha tends to be slightly sweeter than chili garlic sauce. It also tends to be smoother in texture as well.
If you run 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).
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.
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 dishes and stir fries, 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 (optional)
- 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.
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.