Homemade Chili Garlic Sauce Recipe
This Sechuan chili garlic sauce packs a fiery punch with red chilies, subtly numbing Szechuan peppercorns, and aromatic cinnamon, star anise and garlic, all lightly fried to their golden glory in fragrant oil. You NEED this dipping sauce on your kitchen table to have all the time with noodles, and to top fried rice dishes, and steamed vegetables.
Servings: 6 oz.
Calories: 137kcal
Cost: $3
Equipment
Ingredients
- 60 grams red bird’s eye chilies
- ⅓ cup garlic minced
- 1 ½ teaspoons Szechuan peppercorns
- ¼ teaspoon white pepper
- 1 tablespoon rice vinegar or lime juice
- ½ teaspoon salt
- 1 tablespoon palm sugar coconut sugar, or brown sugar
- 1 whole star anise
- 1 cinnamon stick
- ⅓ cup canola oil vegetable oil, olive oil, or sunflower oil
- 1 teaspoon sesame seeds optional
Instructions
- Remove the stems from the fresh chilies and place them in a food processor or blender. Add the minced garlic cloves, Szechuan peppercorns, white pepper, rice vinegar or lime juice, salt, and palm sugar, coconut sugar, or brown sugar. Process until the mixture forms a coarse paste.
- Heat the canola oil, vegetable oil, or sunflower oil in a small saucepan over medium heat until it reaches approximately 350°F (175°C).
- Carefully add the chili-garlic paste to the hot oil. Stir in the star anise and cinnamon stick. Reduce the heat to low and stir fry the mixture for five minutes, allowing the flavors to temper and for the bits of garlic to become lightly golden.
- Remove the star anise and cinnamon stick. Optionally, add a teaspoon of sesame seeds while the oil is still hot.
- Let the sauce cool to room temperature, then transfer it to a clean, airtight container. Store this homemade chili-garlic sauce recipe in the refrigerator, where it will keep for up to 6 weeks.
Notes
🌶️ Perfies Chilies for Your Spice Level:
Choose fresh, vibrant red bird’s eye chilies for optimal flavor and heat. For a milder sauce, it's better to change the type of peppers you are using rather than decreasing the amount in the recipe. For less heat, use red jalapenos or Fresno chilies instead of Bird’s Eye chilies.
🔥 Master the Oil Temperature:
Start by placing the chili paste in hot oil, then lowering the heat to cook evenly without burning the garlic. This keeps the sauce's color and flavor vibrant.
🥫 Important Storage Deets:
After cooling, transfer the sauce to a clean, airtight container and refrigerate. Use a clean, dry spoon to prevent introducing bacteria.
🧤 Spice Safety:
Wear gloves when handling peppers to avoid skin irritation and accidental contact with your eyes or face.
💨 Ventilation is Key:
Keep your kitchen fan on or windows open while cooking the chili sauce to ensure good ventilation and avoid irritation.
Nutrition
Calories: 137kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 200mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 0.4mg