Hot Chili Garlic Sauce| How to Make Red Chili Sauce at Home |Easy Homemade Chili Garlic Sauce

Hot Chili Garlic Sauce| How to Make Red Chili Sauce at Home |Easy Homemade Chili Garlic Sauce

Prep time: 10 mins

Cooking Time: 30 mins

Total Time:40  mins

Hot Chilli Garlic Sauce predominantly goes very well with Chinese, Indochinese, Thai or any Asian cuisine or to pep up bland less spicy food. It has a wonderfully vibrant fiery red colour. Hot Chili Garlic Sauce  is used for stir fry recipes, fried fish, fried rice, tofu, noodles and pasta. It can be also used as a peppery dipping sauce for chicken lollipops, prawns tempura, spring rolls. Home made Chili Garlic Sauce is so flavourful that makes it par excellence.  

This sauce recipe is made from fresh red chillies, garlic and a blend of cooking oil with olive oil. Select the variety of red chillies according to your tolerance level. Hot Chili Garlic Sauce has myriad uses.

Hot Chili Garlic Sauce has a good shelf life. Except vinegar and generous amounts of oil, no other preservative goes into the making of Chili Garlic Sauce. The generous quantity of oil in which the sauce is cooked prevents it from getting bad. Once prepared, store this chili garlic sauce in a jar and refrigerate it. Take out serving portions when required. 

Whenever I decide to make spring rolls,  tempura or Indo chinese samosa for my family, the first thought that triggers is... Is  there hot garlic sauce stored in the fridge? If YES!..... I'm saved. Then I move on to making the spring rolls, tempura or samosa. If NO!.... then reverse engineering sets in. I first have to go one step back and prepare this hot chili garlic sauce. When I' m done with it, then I move on  It seems as if you cannot savour some recipes without  this fiery chili garlic sauce. 

This sauce once prepared  remains good for months or a year. Those who make this chilli garlic  sauce regularly, buy kilos of  fresh red chillies when in season, prepare and store in the fridge or freezer and enjoy it throughout year along with snacks or other preparations. 

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Ingredients:

• 500 grams fresh red chillies (should be neither too hot or mild; or you can use a mix of hot as well as mild chillies.
• 1.5  to 2 cup oil ; use a mix of regular cooking oil , olive oil and sesame oil 
• 8-10 cloves of garlic
• salt to taste
• 2-3 teaspoons of white vinegar
• 1 teaspoon of soy sauce
• 1/2 cup water

Method:

1. Organise ingredients.
   
2. Rinse and  remove stalks of  the red chilies. Chop in an electric chopper.
   
3. Transfer the chopped chilies in a blender. Discard the seeds.
   
4. Remove the peel from garlic and chop roughly.
5. Blend the chillies and garlic using water till thick coarse texture paste is formed.
6. Transfer the chilli garlic paste in a wide pan and keep on low to medium flame.
   
     
7. Add 1 cup of oil.
   
   
   
   
8. Saute the chilli garlic paste  on medium flame till all the water dries up . Take care since the water droplets may splutter all over. It is a good practice to keep the pan half covered till the water dries up.  Need to be careful and  patient here...
   
9. Once water dries up , add the salt.
   
    
10. Saute on low flame till rawness of chillies goes.
11. Some more oil maybe needed while sauteing.
    
    
    
    
12. Add the vinegar and saute till oil floats. 
    
13. Once the chilli sauce is cooked and oil floats , put off the flame.
    
     
14. Cool and then add the soy sauce . This step is optional. You may choose to store the chilli garlic sauce without the soy sauce . The soy sauce can be added just before serving.
    
    
    
    
15. Serve as an accompaniment with spring rolls, tempuras, etc....
16. This sauce remains good for 3-4 months in the fridge if properly handled or for a year if stored in the freezer . Take out only required  portions  to consume from the storage jar that is placed in the fridge or freezer section.
17. Add a bit of soy sauce to the chilli garlic sauce  just before serving-optional but recommended .
    
    
    
    

Recipe Notes:

• Ensure that there is enough oil in the sauce so that it doesn't spoil. 

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