Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cooling Time: 20 minutes
Total Ready Time: 55 minutes
Servings: 20 tablespoons
Difficulty: Easy
Cuisine: Asian
Course: Condiment
Ingredients
- 500 g fresh red chilies
- 8 garlic cloves
- 1 cup white vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch (optional, for a thicker sauce)
- 2 tablespoons water (to mix with cornstarch)
Equipment
- Blender or food processor
- Medium saucepan
- Fine mesh strainer (optional)
- Wooden spoon
- Sterilized glass bottle or jar
Instructions
Step 1: Prepare the Chilies
Wash the red chilies thoroughly under running water. Remove the stems and roughly chop them into smaller pieces. If you prefer a milder sauce, remove some or all of the seeds before chopping.
Step 2: Blend the Ingredients
Place the chopped chilies, garlic cloves, vinegar, water, sugar, and salt into a blender. Blend until the mixture becomes smooth. For an extra-smooth sauce, blend for about 2 to 3 minutes.
Step 3: Cook the Sauce
Pour the blended mixture into a medium saucepan over medium heat. Bring it to a gentle boil while stirring occasionally to prevent sticking.
Step 4: Simmer
Reduce the heat to low and let the sauce simmer for about 15 to 20 minutes. Stir every few minutes as the flavors develop and the sauce slightly thickens.
Step 5: Thicken (Optional)
If you like a thicker sauce, mix the cornstarch with two tablespoons of water until smooth. Slowly pour it into the simmering sauce while stirring continuously. Cook for another 2 to 3 minutes until the sauce reaches your preferred consistency.
Step 6: Strain (Optional)
For an extra silky texture, pour the cooked sauce through a fine mesh strainer. Press gently with a spoon to extract as much liquid as possible.
Step 7: Cool
Remove the saucepan from the heat and allow the sauce to cool completely.
Step 8: Store
Transfer the cooled sauce into a sterilized glass bottle or airtight jar. Refrigerate immediately.
Tips for the Best Homemade Red Chili Sauce
- Use bright, fresh red chilies for the best color.
- Wear gloves when handling hot peppers.
- Add extra garlic for a richer flavor.
- Increase the sugar slightly if you prefer a sweeter sauce.
- Add smoked paprika for a smoky variation.
- For extra heat, leave all the chili seeds intact.
- Always use clean utensils when serving to extend shelf life.
Serving Suggestions
Homemade Red Chili Sauce pairs well with:
- Spring rolls
- Fried chicken
- French fries
- Burgers
- Sandwiches
- Dumplings
- Grilled meat
- Noodles
- Fried rice
- Pizza
It also works as a flavorful marinade for chicken, shrimp, beef, or vegetables.
Storage
Store the sauce in a sterilized glass container in the refrigerator for up to 4 weeks.
For longer storage, freeze it in small portions for up to 3 months.
Variations
Sweet Chili Sauce
Increase the sugar to ½ cup for a sweeter flavor.
Extra Hot Version
Add bird’s eye chilies or other very hot peppers.
Smoky Chili Sauce
Mix in one teaspoon of smoked paprika.
Ginger Chili Sauce
Blend in one tablespoon of fresh ginger for extra depth.
Nutrition Information (Per Tablespoon)
- Calories: 12
- Carbohydrates: 3 g
- Protein: 0.2 g
- Fat: 0 g
- Saturated Fat: 0 g
- Fiber: 0.4 g
- Sugar: 2 g
- Sodium: 70 mg
- Vitamin C: 12% Daily Value