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.
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.
Patty says
Would you be willing to share measurements for the shot sauce, vinegar and calamonsi you used please? THANK YOU!
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!