A bold, spicy homemade garlic chili sauce made with fresh garlic, Thai chilies, and infused aromatics. This versatile condiment adds intense flavor to stir-fries, noodles, or anything that needs a fiery kick.
Homemade Garlic Chili Sauce (Super Fragrant & Spicy)
I really enjoy making things from scratch—there’s something so satisfying about creating homemade food with clean, simple ingredients.
It’s healthier, free of additives, and most importantly, I can adjust everything to suit my taste. Whether I want more flavor, less salt, or a different texture, I have complete control.
Over time, I’ve found myself rarely buying pre-made versions of my favorite foods because the homemade alternatives are just better in every way.
I’ve already made a few staples that I now keep on hand all the time:
- Homemade Chinese Noodles
- Hand-Pulled Noodles – no machine needed, just your hands and a little patience!
- Red Bean Paste – naturally sweet and perfect for buns, mochi, or even toast.
- Garlic Chili Sauce – bold, fragrant, and seriously addictive.
Why I Hand-Chop Garlic Chili Sauce
When it comes to my garlic chili sauce, I always hand-chop the garlic and chili instead of using a blender. It might take a little more time, but the result is worth it.
Hand-chopping gives the sauce a more textured, rustic feel—it adds bite and character. Blending tends to over-process the garlic and chili, causing them to release too much water, which can make the sauce soggy and shorten its shelf life. So for this recipe, I really recommend taking the extra few minutes to chop by hand!
How I Store It
For long-lasting freshness and safety, I always store the sauce in sterilized glass jars. Here’s what I do:
Choose glass containers—they’re non-reactive and safe for hot fillings.
Sterilize by boiling the jars and lids in hot water for several minutes.
Air-dry completely—make sure there’s no water or oil left inside before filling. Even a drop of water can cause spoilage over time.
Once the sauce is made and still hot, I pack it into the jars, press it down, and add a thin layer of oil on top to seal it off from the air.
After cooling, I store the jars in the fridge. It keeps beautifully for 3 to 6 months—and it usually doesn’t last that long because I use it so often!
How I Use It – So Many Ways!
This sauce is what I call an “All-purpose sauce”—a multipurpose flavor bomb that upgrades everything it touches. Here are some of my favorite ways to use it:
For cooking:
- Stir-fry leafy greens like bok choy or Chinese broccoli with a spoonful of the sauce.
- Add to steamed seafood like garlic vermicelli shrimp for that classic restaurant flavor.
- Use it when cooking spicy crayfish or sautéed clams—it adds amazing depth.
As a dipping sauce or dressing:
- Perfect with mantou (steamed buns) or dumplings.
- A great companion for hot pot—just mix it with sesame paste or soy sauce.
- Drizzle over cold appetizers like smashed cucumber or century eggs for a punchy, aromatic finish.
- This garlic chili sauce has truly become one of my kitchen essentials—it’s always in the fridge, ready to transform a plain dish into something unforgettable.
Key Tips & Tricks for Success
Protect your hands when handling chili:
Always wear disposable gloves when cutting Thai chili peppers to avoid getting the spicy oils on your skin. If you do touch them, wash your hands immediately with soap and avoid touching your face—especially your eyes or nose.
Adjust the texture to your liking:
If you prefer a smoother sauce, you can blend the garlic and chili into a paste.
If you enjoy more bite and character, stick with hand-chopping. This chunky texture works beautifully as a topping or mix-in for noodles and rice.
Tweak the spice level:
Not a fan of intense heat? Use fewer Thai chili peppers or even swap in sweet peppers—you’ll keep the garlic aroma while toning down the spice.
Want it super hot? Keep the seeds, or use spicier chili varieties.
Cook it low and slow:
Garlic and chili can burn easily, so use low heat the entire time. Stir constantly and patiently until everything is golden and fragrant—not brown or burnt. Burnt garlic becomes bitter and will ruin the flavor.
Don‘t skimp on the salt:
Salt acts as a natural preservative, helping the sauce stay fresh longer. The amount in the recipe is already balanced, but if you’re sensitive to salt, start with a little less, taste after cooking, and adjust as needed.
Ingredients
Main Ingredients
- 1000g garlic
- 200g Thai chili pepper (adjust to taste; keep some seeds for extra heat)
Additional Ingredients
- 300ml cooking oil (recommended: canola or soybean oil for rich aroma; oil should fully cover ingredients)
- 100g salt (for preservation and flavoring; adjust to taste)
- 50g white sugar (to enhance umami and balance the heat)
Aromatics & Spices
- 50g shredded onion
- 30g white part of scallion
- 2 star anise
- 3 bay leaves
- 20g cinnamon stick
Instructions
Prepare the Ingredients
Garlic: Peel, rinse, and drain well (avoid excess water to prevent spoilage). Smash with the back of a knife, then chop into coarse pieces to retain texture. Lightly rinse the chopped garlic and drain again.
Thai chili pepper: Remove stems, wash, and drain. Chop into small pieces or mince. (Wear gloves to avoid irritation.)
Infuse the Oil with Aromatics
Heat 300ml oil over medium heat until about 50% hot (small bubbles appear with chopsticks).
Lower to small flame, then add shredded onion, scallion white, star anise, bay leaves, and cinnamon stick.
Stir-fry for 3–5 minutes until golden and aromatic.
Remove aromatics with a slotted spoon and discard or save. Keep only the infused oil.
Sauté the Garlic
Keep heat on low, add chopped garlic, and stir constantly for 3–5 minutes until moisture evaporates and garlic turns lightly golden (don‘t burn it).
Add Thai chili pepper, stir-fry another 2–3 minutes until aroma is fully released.
Season and Reduce
Add salt and sugar, stir well, and raise to medium heat.
Cook 5–10 minutes longer if there’s excess liquid. Continue until sauce thickens, oil separates, and mixture looks glossy.
Bottle and Store
While hot, pack the sauce into clean jars and press down to compact.
Pour a thin layer of oil on top (prevents air contact and spoilage).
Seal the jars and refrigerate after cooling.
Keeps well in the fridge for 3–6 months. (Use clean utensils and finish soon after opening.)
Frequently Asked Questions
Q: Can I reduce the amount of chili to make it milder?
Yes! You can reduce the Thai chili peppers or remove more seeds to control the spice level.
Q: Is it okay to use pre-minced garlic?
I highly recommend fresh garlic for the best flavor, texture, and aroma.
Q: Can I use olive oil instead?
It’s best to use neutral oils like canola or soybean to avoid clashing with the strong garlic and spice flavors.
Q: Why rinse the garlic after chopping?
Rinsing removes some harshness and helps with preservation. Just be sure it’s thoroughly drained.
How to Make Garlic Chili Sauce That Lasts for Months
Ingredients
Main Ingredients
- 1000 g garlic
- 200 g Thai chili pepper adjust to taste; keep some seeds for extra heat
Additional Ingredients
- 300 ml cooking oil recommended: canola or soybean oil for rich aroma; oil should fully cover ingredients
- 100 g salt for preservation and flavoring; adjust to taste
- 50 g white sugar to enhance umami and balance the heat
Aromatics & Spices
- 50 g shredded onion
- 30 g white part of scallion
- 2 star anise
- 3 bay leaves
- 20 g cinnamon stick
Instructions
Prepare the Ingredients
- Garlic: Peel, rinse, and drain well (avoid excess water to prevent spoilage). Smash with the back of a knife, then chop into coarse pieces to retain texture. Lightly rinse the chopped garlic and drain again.
- Thai chili pepper: Remove stems, wash, and drain. Chop into small pieces or mince. (Wear gloves to avoid irritation.)
Infuse the Oil with Aromatics
- Heat 300ml oil over medium heat until about 50% hot (small bubbles appear with chopsticks).
- Lower to small flame, then add shredded onion, scallion white, star anise, bay leaves, and cinnamon stick.
- Stir-fry for 3–5 minutes until golden and aromatic.
- Remove aromatics with a slotted spoon and discard or save. Keep only the infused oil.
Sauté the Garlic
- Keep heat on low, add chopped garlic, and stir constantly for 3–5 minutes until moisture evaporates and garlic turns lightly golden (don't burn it).
- Add Thai chili pepper, stir-fry another 2–3 minutes until aroma is fully released.
Season and Reduce
- Add salt and sugar, stir well, and raise to medium heat.
- Cook 5–10 minutes longer if there's excess liquid. Continue until sauce thickens, oil separates, and mixture looks glossy.
Bottle and Store
- While hot, pack the sauce into clean jars and press down to compact.
- Pour a thin layer of oil on top (prevents air contact and spoilage).
- Seal the jars and refrigerate after cooling.
- Keeps well in the fridge for 3–6 months. (Use clean utensils and finish soon after opening.)
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