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.
Keith says
Quick and easy. WOW, what a great taste.
Mike Hultquist says
Thanks, Keith!
Bryan says
Mike, I have made this recipe twice now because of the Huy Fong shortage and it is awesome. It tastes better than store-bought because it has that nice freshness to it. I used red jalapenos from the supermarket and a little cornstarch slurry for thickness and it was perfect. Keep up the good work.
Mike Hultquist says
Thanks, Bryan! Glad you're enjoying it! I agree, homemade is better.
Marisa says
Chili Pepper Mike, your a taste bud saver(savor)! With the scarcity of my beloved chili garlic sauce, your recipe has lessen my dependence on supermarket supplies. Home made is always superior. I will be trying out your crispy chili sauce too.
With Gratitude
Marisa
Mike Hultquist says
Thanks so much, Marisa!
Jeff Tompkins says
Can you do this with dried chilies
Mike Hultquist says
Jeff, yes, this works with dried chilies. 1 ounce dried peppers = 4 ounces fresh. Rehydrate them first.
James Wilson says
Hi Mike. Tks for all the great firery recipes. I'm making my first batch of garlic chili sauce today. Rooster brand is unavailable at this time as you are probably aware of. (though I do have 3 big bottles of sirracha in my pantry.)
You mention a PH level of 3.5 or less when discussing how long it will last in the fridge and canning
How do you check the PH level?
I gave it a 5 even though I haven't made it. I'm sure it'll be great!
Thanks
JimmyJamesJoBob
Mike Hultquist says
Thanks! I'm sure you'll love it. A good pH meter is best for measuring the acidity. I have a link to one in my Store link at the top of the page. Check it out!
Renée A Klokkerhaug says
Hubby and I love it! Easy, and perfect for a lot of recipes!
Mike Hultquist says
Yay! Glad you both enjoy it, Renée!
Pete says
nice heat, but too sweet for me. i’ll try again and leave out the sugar. can add some if needed later. thanks for posting such an easy recipe!
Mike Hultquist says
Pete, next time skip the sugar, obviously, if you don't like a touch of sweet. You can also make another batch without sugar and combine them to dilute the sweetness. Boom! 5-Star recipe for you. Cheers.
Kris Williams says
How much of each ingredient goes into the chili garlic recipe? This information is not given and I am puzzled, as to why this information is left out.
Mike Hultquist says
Kris, the full measurements are listed in the recipe card at the bottom of the post. Let me know if you're unable to find it.
Inna says
I used some super-hot chilies by accident. Oh my god, everything is burning!!! Now I am planning to make a version with bell peppers and compare. Thanks for sharing the recipe and the tips!
Mike Hultquist says
Oh no, oops! Yes, making a MILD version of this and combining them is the best way to dilute the heat. You might need to make a few bell pepper batches.
I’shayla Wise says
Thank you so much! This is so helpful! And how long does it last?
Mike Hultquist says
I’shayla, hot sauce like this typically lasts 6 months, or 12 months in the fridge. Be sure to include enough vinegar for longer keeping. Shoot for a pH of 3.5 or lower for home keeping.
Martin says
Awesome sauce. I added a red bell pepper to chill the heat. The added liquid forced me to simmer it longer to remove some liquid. Also added 1-2 Tbsp of oyster sauce per 8 batches of sauce i just made. Love it and thank you for the recipe.
I added lime juice for acidity and water bathed it. Should store longer but i have a feeling I’ll eat it quickly.
Mike Hultquist says
Glad you enjoyed it, Martin. Thanks.
Vic C. says
Hey Mike, I love how the recipes that you put in my email I save them and I’m one of my files anyways the reason for my email is on this chili garlic sauce. Can I water bath it and make it shelf stable or does it have to just stay in the fridge raider after it’s cooked. Thank you for your comment about it.
Mike Hultquist says
Thanks, Vic! Yes, you can process this in a water bath for storage, but check the acidity first. You may need to add more vinegar. Shoot for a pH of 3.5 or lower for home storage.
Val L says
I love this recipe and use it on all sorts of things. I did a marinated pork tenderloin the other night and it was great. Just a question...how long will this last, stored in the fridge in a mason jar? We don't get Fresno Chilies up here in Canada very often, so I used a red hot pencil pepper and a regular bell pepper...fairly mild but still really tasty!
Thanks
Val
Mike Hultquist says
Thanks, Val. This will last months in the fridge in a sealed jar. The vinegar helps preserve it without any "weird" preservatives. You can always add a little more vinegar to help it keep. I know, it's so good!!