Description
Spice up your life with this easy chili garlic sauce. Perfect for dipping, drizzling, or adding a fiery kick to your favorite dishes.
Ingredients
Scale
- 2 heads Garlic
- 20-25 Red Chilli pepper
- 2 Shallots
- 2-3 tbsp White Vinegar
- 1 tbsp Sugar
- 2-3 tbsp Peanut or sesame oil
- Salt
- 1 tsp Fish sauce
Instructions
- Peel the garlic cloves and lightly roast them on a griddle with a few drops of oil.
- If using fresh Thai bird eye chilies, chop them.
- If using dried Chinese red chilies, deseed them and soak in water until tender.
- In a blender, blend the garlic, red chilies, salt, sugar, and vinegar into a fine paste.
- Mince the shallots.
- Lightly heat oil and gently sauté the shallots until raw.
- Turn off the heat and add the chili garlic paste; blend well.
- Check and adjust salt and sugar.
- Add fish sauce, if using.
- Blend well and let stand for at least two hours to allow flavors to mingle.
Notes
- For a smoother sauce, strain the mixture through a fine-mesh sieve after blending.
- Adjust the amount of chili peppers to control the spice level; start with fewer if you’re sensitive to heat.
- Store the sauce in a sterilized jar in the refrigerator for up to 2 weeks; it will deepen in flavor over time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 2 tbsp
- Calories: 100
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Carbohydrates: 10
- Fiber: 2
- Protein: 2