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chili garlic sauce

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: condiment, sauces
Cuisine: asian, Chinese
Ingredients Equipment Method Notes

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:

Equipment

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

Method
 

  1. 1️⃣ Prep the Ingredients
  2. Wash and dry the peppers.
  3. Remove stems and seeds (optional for less heat).
  4. Peel garlic cloves.
  5. 2️⃣ Blend the Peppers & Garlic
  6. In a blender, add peppers, garlic, salt, sugar, vinegar, and 1 tablespoon of water.
  7. Pulse a few times, then blend on medium until chunky.
  8. Remove 1/4 cup of the mixture and set aside for texture.
  9. 3️⃣ Blend Until Smooth
  10. Continue blending the remaining mixture until very smooth.
  11. 4️⃣ Strain the Sauce (Optional)
  12. Use a fine-mesh strainer to remove pulp and seeds for a smoother sauce.
  13. 5️⃣ Cook the Sauce
  14. In a saucepan over medium heat, combine the strained liquid and reserved chunky mixture.
  15. Simmer for 2-3 minutes.
  16. In a small bowl, mix cornstarch with 1 tablespoon of water.
  17. Stir slurry into the sauce, mixing well.
  18. 6️⃣ Cool & Store

Notes

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