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.
Equipment
- 1 Blender or food processor
- 1 Fine-mesh strainer (optional, for smoother sauce)
- 1 Saucepan
- 1 Sterilized mason jar for storage
Ingredients
- 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.
Store in the refrigerator for up to 1 month.