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–+ servings
Chili Garlic Sauce

Homemade Chili Garlic Sauce Recipe

Kate Ramos
Chili garlic sauce is made with only five ingredients and is so easy there’s no reason you shouldn’t be making it from scratch at home. The taste is just like Huy Fong sauce!
4.37 from 22 votes
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Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 10 kcal

Equipment

  • Blender

Ingredients
 
 

  • 8 ounces Fresno chiles about 10 chiles
  • 2 jalapeños
  • 2 heads garlic
  • 1 teaspoon salt
  • ⅓ cup California champagne vinegar

Instructions
 

  • Remove the stems from the chiles and chop into 2 or 3 pieces each. Peel the garlic.
  • Combine everything in a blender and blend for 20 seconds. Remove ¼ cup of the puree. Continue blending until mostly smooth, about 45 seconds more.
  • Pour into a container and stir the reserved puree back into the sauce. Seal and refrigerate for up to a month.

Notes

Chiles: Fresno chiles are not the same as red jalapeños even though they are sometimes labeled that way. That being said, if you can’t find Fresnos you can use red jalapeños as a substitute.
Vinegar: I like using California champagne vinegar because it is mellow with a bright punch at the end. Rice vinegar will also work.
Storing: Seal in an airtight container and refrigerate the sauce for up to a month. Freezing is not recommended.
Controlling the spiciness: Remove the stems and seeds of the chiles to make it less spicy.

Nutrition

Serving: 1portionCalories: 10kcalCarbohydrates: 2gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 196mgPotassium: 69mgFiber: 0.4gSugar: 1gVitamin A: 205IUVitamin C: 30mgCalcium: 4mgIron: 0.2mg
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