Description
This easy homemade Chili Garlic Sauce recipe is made with dried chilies, garlic, and shallots and can be kept in the refrigerator for months! An Asian-style chili paste to use in dishes you are already making!
Ingredients
- 30 dried Chinese chili peppers- see notes
- 6 garlic cloves
- 2 small shallots, quartered
- 1/4 teaspoon salt
- 1–2 teaspoons sugar (optional)
- 4–6 tablespoons water
- 2 tablespoons vinegar (rice vinegar or apple cider vinegar)
Instructions
- Boil 2 cups water.
- Break the dried chilies apart and shake out the seeds. You should have roughly 1 cup (6-7 ounces). In a medium bowl, pour boiling water over the chilies and cover for 20-30 minutes or until fully softened, stirring halfway through.
- Strain the chilies and place them in a mini blender with garlic, shallots, salt, and sugar. Add 4-6 tablespoons water ( or enough to get the blender going) and blend until smooth.
- Pour the chili paste into a small saucepan, cover, bring to a simmer, lower heat and simmer gently for 15-20 minutes, stirring occasionally.
- Stir in the vinegar. Taste, adjust salt, sugar, and vinegar to taste.
- Store in a sealed jar in the refrigerator for 2-3 months.
Notes
Types of Chili Peppers- use medium heat like dried Chinese chili peppers or chile de arbol. Dried Thai chilies will be WAY too hot. In general, the smaller the chili, the hotter it is. Dried Chinese chili peppers are roughly 2 inches long. Though I have not tried Mexican chilies in this recipe, I don’t know why they couldn’t work. You can also use fresh red chilies like red jalapenos or red shishito peppers. Use gloves to remove the seeds. Use 1 ¼ cups, cut and packed tight.
Variations: feel free to add ginger root (1-3 teaspoons) or fish sauce (1-3 teaspoons) for extra depth.
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 119.7 g
- Sodium: 7.5 mg
- Fat: 1.9 g
- Carbohydrates: 126.4 g
- Fiber: 8 g
- Protein: 4.2 g
- Cholesterol: 0 mg