Homemade Chili Garlic Sauce

I still remember the first time I tried chili garlic sauce. It was years ago at a tiny, family-owned Chinese restaurant in my neighborhood. The sauce sat in a small jar on the table, deep red with visible flecks of garlic and chili. Out of curiosity, I spooned a little onto my dumplings. That first bite? A perfect balance of heat, tang, and umami—the kind that instantly wakes up your taste buds.

Since then, chili garlic sauce has become a must-have in my kitchen. I used to rely on the store-bought version (you probably recognize the famous Huy Fong bottle with the rooster). But when shortages hit, and I struggled to find it in stores, I decided to make my own. What I discovered? Homemade is so much better!

This easy homemade chili garlic sauce recipe gives you the same bold, garlicky heat but with fresher, richer flavors—and without preservatives. Whether you love adding a spicy kick to noodles, stir-fries, or even eggs in the morning, this will become your go-to homemade condiment.

Let’s dive in and make your own batch of this delicious, better-than-store-bought chili garlic sauce!

Why You’ll Love This Chili Garlic Sauce

If you love bold flavors and a little heat, this homemade chili garlic sauce will quickly become a kitchen essential. Here’s why you’ll love making it from scratch:

✅ Better than store-bought – Fresh ingredients make all the difference! This sauce has a richer, more vibrant taste than bottled versions.
✅ Customizable heat – Adjust the spice level to your preference by choosing the right peppers.
✅ No preservatives – Just real, simple ingredients for a clean and flavorful sauce.
✅ Incredibly versatile – Use it in stir-fries, noodles, marinades, or even as a dipping sauce.
✅ Lasts for months – A little goes a long way, and proper storage keeps it fresh for weeks.

With just a handful of ingredients and 15 minutes, you’ll have a homemade chili garlic sauce that’s spicy, garlicky, slightly tangy, and deeply flavorful.

Ingredients for the Best Chili Garlic Sauce

This simple yet powerful sauce comes together with just a few ingredients. Here’s what you’ll need:

Main Ingredients

• 8 oz (225g) red jalapeño peppers 🌶️ – These bring the classic heat and bright red color. If unavailable, Fresno peppers work well too!
• 2 heads of garlic 🧄 – The heart of this sauce, adding a rich, aromatic kick.
• 1 teaspoon salt 🧂 – Enhances the flavors and acts as a natural preservative.
• 1 teaspoon sugar 🍚 – Balances the heat with a subtle sweetness.
• 1/3 cup (80ml) white distilled vinegar 🍶 – Gives the sauce its signature tang and helps with preservation.
• 2 tablespoons water 💧 – Helps blend the ingredients smoothly.
• 1 teaspoon cornstarch – Thickens the sauce for a perfect texture.

Ingredient Notes & Substitutions

🔹 Want it milder? Use Anaheim or Poblano peppers instead of jalapeños.
🔹 Want it hotter? Add bird’s eye chili or serrano peppers for an extra fiery kick.
🔹 No white vinegar? Apple cider vinegar works, but it will slightly change the flavor.

This ingredient list keeps it simple yet flavorful—just what you need for a perfectly balanced chili garlic sauce!

How to Make Chili Garlic Sauce (Step-by-Step)

Now that we have our ingredients ready, let’s dive into the detailed step-by-step process of making this bold, garlicky, and spicy sauce. The secret? A combination of blending, cooking, and just the right amount of thickening to create a sauce that’s smooth, yet textured—just like the famous Huy Fong version.

Step 1: Prep the Ingredients

✔ Wash and dry the peppers – Make sure they’re completely dry to prevent excess moisture in the sauce.
✔ Remove stems – You can keep the seeds in for extra heat or remove some for a milder flavor.
✔ Peel the garlic – Since this is a garlic-forward sauce, you want fresh, high-quality garlic.

👉 Tip: If you struggle with peeling garlic, try smashing the cloves lightly with the flat side of a knife—this loosens the skin for easy removal.

Step 2: Blend the Peppers & Garlic

In a blender or food processor, add:
✅ Red jalapeño peppers (or your chosen chili variety)
✅ Garlic cloves
✅ Salt, sugar, and vinegar
✅ 1 tablespoon of water

🔄 Pulse the mixture a few times to break down the ingredients, then blend on medium until you achieve a chunky sauce consistency.

👉 Important: Remove 1/4 cup of the blended mixture and set it aside—we’ll add this back later to maintain some texture in the final sauce.

Step 3: Blend Until Smooth

Now, turn the blender to high speed and continue blending the remaining mixture until it becomes very smooth. This step ensures that the base of your chili garlic sauce has a silky consistency.

Step 4: Strain the Sauce

Using a fine-mesh strainer, strain the blended sauce into a bowl. This step removes excess pulp and seeds, leaving behind a rich, flavorful liquid. Press down with a spoon to extract as much sauce as possible.

👉 What to do with the leftover pulp? You can discard it or save it for adding spice to soups and marinades!

Step 5: Cook the Sauce for Depth of Flavor

1️⃣ Transfer the strained liquid and the reserved chunky mixture into a saucepan over medium-high heat.
2️⃣ Stir and let the mixture gently simmer for 2-3 minutes—this helps develop a deeper, richer flavor.
3️⃣ In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to make a cornstarch slurry.
4️⃣ Slowly pour the slurry into the sauce, stirring constantly to prevent clumping.

👉 Tip: Simmering for too long can dull the bright red color, so keep it at a gentle boil and avoid overcooking.

Step 6: Cool & Store

✔ Remove from heat and let the sauce cool completely before transferring it to a sterilized mason jar.
✔ Store in the refrigerator for up to 1 month. The vinegar and salt act as natural preservatives.

Pro Tips for the Best Chili Garlic Sauce

🔥 For a smoother texture – Blend longer and strain well.
🔥 For a chunkier version – Skip the straining step and just cook the blended mixture.
🔥 For extra flavor depth – Roast the peppers in the oven at 375°F (190°C) for 10 minutes before blending.
🔥 For longer storage – Freeze in small portions using an ice cube tray for up to 6 months.

How to Use Chili Garlic Sauce in Your Cooking

Now that you’ve made your own bold and flavorful chili garlic sauce, let’s talk about all the delicious ways you can use it! This sauce is incredibly versatile—it’s not just a condiment; it’s a flavor booster that can elevate everything from stir-fries to marinades.

1. As a Dipping Sauce

✅ Dumplings & Potstickers – Add a spoonful to soy sauce for an extra kick.
✅ Spring Rolls & Egg Rolls – Mix with a bit of honey or hoisin sauce for a sweet-spicy balance.
✅ Grilled Meats & Seafood – Perfect for dipping roasted chicken, shrimp, or even grilled tofu.

2. In Stir-Fries & Noodles

Spicy Garlic Noodles – Toss freshly cooked noodles with a teaspoon of this sauce, soy sauce, and sesame oil for an instant flavor bomb.
Vegetable Stir-Fry – Add a spoonful to sautéed greens like bok choy or spinach for a garlicky, spicy boost.
Kung Pao Chicken or Shrimp – A small amount in your stir-fry sauce adds depth and heat.

3. As a Marinade or Sauce Base

Marinate Proteins – Mix chili garlic sauce with soy sauce, ginger, and a splash of rice vinegar to marinate chicken, beef, or tofu.
Spicy BBQ Glaze – Brush onto grilled meats for a sweet and spicy charred crust.
Homemade Spicy Mayo – Combine with mayonnaise for an amazing sandwich or sushi topping.

4. In Soups & Broths

Ramen & Pho – A spoonful adds an instant depth of spice and umami.
Hot & Sour Soup – Enhances the heat and tangy notes of the broth.
Chicken or Vegetable Broth – Mix in for a comforting spicy garlic twist.

5. As a Secret Ingredient in Unexpected Dishes

🧀 Mac & Cheese – Stir a little into your cheese sauce for a spicy-garlic surprise.
🥑 Avocado Toast – Spread a thin layer for a unique spicy twist on breakfast.
🍳 Scrambled Eggs & Omelets – Add a drop for a flavor-packed breakfast.

Pro Tip: Start Small and Adjust

Chili garlic sauce is powerful—a little goes a long way! Start with ½ teaspoon in any dish and increase if you want more heat.

Your New Go-To Homemade Chili Garlic Sauce

By now, you’ve mastered the art of making homemade chili garlic sauce—a bold, flavorful, and versatile condiment that rivals (or even beats!) store-bought versions. With just a handful of fresh ingredients and 15 minutes of effort, you now have a rich, garlicky, and spicy sauce ready to take your meals to the next level.

Whether you use it in stir-fries, noodles, marinades, or as a dipping sauce, this homemade version is a kitchen essential you’ll always want on hand. Plus, you have the added benefit of controlling the heat level and avoiding preservatives.

So next time you find yourself reaching for that famous red-labeled jar at the grocery store, remember—you can make it fresh, healthier, and even more delicious at home. 🌶️✨

Now it’s your turn! If you try this recipe, leave a comment below and let me know how you used it. I’d love to hear about your favorite dishes to pair with it!

And if you’re looking for more homemade Chinese-inspired sauces, check out:
🔗 Homemade Chinese Chili Oil
🔗 Sweet & Spicy Hoisin Sauce
🔗 Easy Garlic Soy Stir-Fry Sauce

Enjoy your homemade spicy garlic goodness—happy cooking!

Print

Homemade Chili Garlic Sauce

This easy homemade chili garlic sauce delivers bold, garlicky heat with fresher, richer flavors—without preservatives. Perfect for stir-fries, marinades, and dipping sauces, this spicy condiment will become a staple in your kitchen.

Prep Time10 minutes mins

Active Time5 minutes mins

Total Time15 minutes mins

Course: condiment, sauces

Cuisine: asian, Chinese

Keyword: Asian condiment, chili garlic sauce, homemade chili sauce, Sweet and Spicy Sauce

Equipment

• 1 Blender or food processor
• 1 Fine-mesh strainer (optional, for smoother sauce)
• 1 Saucepan
• 1 Sterilized mason jar for storage

Materials

• Main Ingredients
• 8 oz 225g red jalapeño peppers, stems removed
• 2 heads garlic peeled
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/3 cup 80ml white distilled vinegar
• 2 tablespoons water
• 1 teaspoon cornstarch for thickening
• Ingredient Notes & Substitutions
• Milder version: Use Anaheim or Poblano peppers instead of jalapeños.
• Hotter version: Add bird’s eye chili or serrano peppers.
• Vinegar substitute: Apple cider vinegar can be used but slightly alters flavor.
• Instructions:

Instructions

• 1️⃣ Prep the Ingredients
• Wash and dry the peppers.
• Remove stems and seeds (optional for less heat).
• Peel garlic cloves.
• 2️⃣ Blend the Peppers & Garlic
• In a blender, add peppers, garlic, salt, sugar, vinegar, and 1 tablespoon of water.
• Pulse a few times, then blend on medium until chunky.
• Remove 1/4 cup of the mixture and set aside for texture.
• 3️⃣ Blend Until Smooth
• Continue blending the remaining mixture until very smooth.
• 4️⃣ Strain the Sauce (Optional)
• Use a fine-mesh strainer to remove pulp and seeds for a smoother sauce.
• 5️⃣ Cook the Sauce
• In a saucepan over medium heat, combine the strained liquid and reserved chunky mixture.
• Simmer for 2-3 minutes.
• In a small bowl, mix cornstarch with 1 tablespoon of water.
• Stir slurry into the sauce, mixing well.
• 6️⃣ Cool & Store

Notes

Let cool completely before transferring to a sterilized mason jar.
Store in the refrigerator for up to 1 month.

Frequently Asked Questions :