Chili Garlic Sauce
This preservative-free, homemade Asian Chili Garlic Sauce is an all-around flavor-builder, perfect condiment, and savory marinade for your dishes. A mix of spicy, zesty, tangy, and mildly sweet flavors.
Servings: 1 cup
- 1 - 1 ½ cup birds’s eye chili or Jalapeno or mix of chilis
- 1 head garlic peeled
- ½ tablespoon brown sugar
- 1 teaspoon salt adjust as needed
- ⅓ cup rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon water add more if needed
Wash peppers and cut out the green stems.
Put the peppers, garlic, salt, sugar, and vinegar in a blender and blend on medium speed until finely chopped. If too dry, add 1-2 tablespoon of water to make it easier to blend.
Transfer the mixture in a small pot or saucepan. Heat the pot over medium heat and bring to a simmer.
Dissolve the cornstarch in 1 tbsp of water and add this to the mixture once it starts to simmer. Cook until it thickens and then turn off the heat and let it cool down completely.
It is ready to be served or it can be stored in a jar in the fridge for up to 3 months.
Calories: 89kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 2368mg | Potassium: 123mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 1mg