Homemade Asian Chili Garlic Sauce Recipe: 4 Ingredients & 10 Minutes by Ann Marie Patitucci

Homemade Asian Chili Garlic Sauce Recipe: 4 Ingredients & 10 Minutes

If you enjoy international cuisine and new recipes, you may get frustrated when some ingredients are not easily available to you. One that I recently had trouble finding at my local grocery store is chili garlic sauce. You can sometimes find one or two options in the Asian or international aisle, but not always.

Another option is a specialty store, though you’re unlikely to have one nearby unless you live in a fair-sized city. Even if you can find the Asian sauce, you may just choose to make it yourself. Then you’ll know it’s made fresh without preservatives. And we all know that homemade is best!

This homemade chili sauce recipe is quite versatile. You can use it to add some zest to Asian dishes or use it as a marinade. It’s fantastic with chicken wings, too! The garlicy sauce recipe is also flexible; you can use your favorite peppers or whatever you have on hand. Just note that if you use an especially hot pepper, you may want to combine it with milder peppers. With the inclusion of spicy peppers of any kind, note that the sauce will be quite spicy at first but the flavor should become milder over time. Store in a sealable jar in the refrigerator for up to a month or in the freezer for up to six months.

Inside scoop: Don’t touch your eyes while making this sauce!

Cuisine: Asian 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10


  • 4 ounces spicy chili peppers (Fresno, jalapeno, red jalapeno, habanero, ghost, chili, cayenne, etc.)
  • 4 cloves garlic, chopped (or 1/2 tablespoon minced garlic), plus more to taste
  • 2 tablespoons white vinegar or rice wine vinegar
  • 1 teaspoon granulated sugar

Here’s how to make it:

  1. Add all ingredients to a food processor and process until smooth.
  2. Pour the mixture into a small saucepot. Turn on the heat and simmer for about 10 minutes. Let the sauce cool a bit. Taste and add salt and pepper, if desired.

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I had to laugh at your inside tip because I’ve done that before and my eyes burned so bad! The recipe looks wonderful.

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