Homemade chilli garlic sauce recipe

Recipe for thai style homemade chilli garlic sauce. Easy to make hot chilli sauce recipe that comes handy while making asian recipes. Recipe with step by step pictures.

This sweet chilli sauce is my current favorite. This is a perfect condiment while making asian food. I add it while making fried rice, noodles, meat and even stir fried veggies. This is a very easy recipe that comes together in no time. I make it in the pressure cooker and it can be stored for up to a couple of months in the refrigerator. A stash of sweet and hot sauce is always welcome.

Here is how to do homemade chilli garlic sauce.
We will need ripe red chillies for this homemade chilli garlic sauce recipe. If you want a slightly less spicy sauce, remove the seeds from the chillies and proceed with the recipe. For a medium spicy sauce, keep the seeds with half of the chillies and remove the seeds from the other half. I like my sauce really hot. So i do not remove the seeds.

Peel the garlic, wash and remove the stems from the chillies. Set aside.

Take a mixie / food processor and grind the chillies and garlic to a coarse paste. Do not add any water while grinding.

We need a coarse paste. Once the mixture is coarse, stop grinding and set aside.

Take a pressure cooker and add in the coarse ground paste and the sugar. Add more sugar if you like your sauce on the sweeter side. Adjust the sugar according to your taste.

Add in the water.

Add in the rice vinegar (or) apple cider vinegar. Use whatever vinegar you have at home. It works just fine. I have used apple cider vinegar for making this recipe.

Add in the sesame oil. This is plain un toasted sesame oil.

Finally add in the salt.

Mix everything well and pressure cook the sauce for 10 minutes. Ignore the number of whistles and cook the sauce on a medium flame. After 10 minutes, remove the sauce from heat and wait for the pressure to settle naturally.

In the meantime, make a corn starch slurry by mixing the corn starch and water. Set aside.

Open the cooker and add in the corn starch slurry to the sauce and simmer for 3-4 minutes till the sauce thickens up. The sauce will further thicken up as it cools. Its ok if the sauce looks a wee bit watery.

Remove from heat and set aside to completely cool. Homemade chilli garlic is ready.

Bottle the homemade chilli garlic sauce (use glass or ceramic to store the sauce) and refrigerate. The sauce will be good refrigerated for up to a couple of months.

Homemade chilli garlic sauce recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Recipe for thai style homemade chilli garlic sauce. Easy to make hot chilli sauce recipe that comes handy while making asian recipes. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Sauce

Cuisine: Asian

Serves: 400ml

Ingredients

• 100 grams ripe red chillies
• 200 grams garlic, peeled
• ½ cup sugar
• ½ cup water
• ¼ cup rice vinegar (or) apple cider vinegar
• 2 tablespoon sesame oil (plain - not toasted)
• 1 teaspoon salt
• 1 teaspoon corn starch / flour
• 2 tablespoon water

Instructions

1. Peel the garlic, wash and remove the stems from the chillies. Set aside.
2. Take a mixie / food processor and grind the chillies and garlic to a coarse paste. Do not add any water while grinding.
3. We need a coarse paste. Once the mixture is coarse, stop grinding and set aside.
4. Take a pressure cooker and add in the coarse ground paste and the sugar. Add more sugar if you like your sauce on the sweeter side. Adjust the sugar according to your taste. Add in the water. Add in the rice vinegar (or) apple cider vinegar. Use whatever vinegar you have at home. It works just fine. I have used apple cider vinegar for making this recipe. Add in the sesame oil. This is plain un toasted sesame oil. Finally add in the salt.
5. Mix everything well and pressure cook the sauce for 10 minutes. Ignore the number of whistles and cook the sauce on a medium flame. After 10 minutes, remove the sauce from heat and wait for the pressure to settle naturally.
6. In the meantime, make a corn starch slurry by mixing the corn starch and water. Set aside.
7. Open the cooker and add in the corn starch slurry to the sauce and simmer for 3-4 minutes till the sauce thickens up. The sauce will further thicken up as it cools. Its ok if the sauce looks a wee bit watery.
8. Remove from heat and set aside to completely cool. Homemade chilli garlic is ready.
9. Bottle the homemade chilli garlic sauce (use glass or ceramic to store the sauce) and refrigerate. The sauce will be good refrigerated for up to a couple of months.

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