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–+ servings
Chili garlic sauce on a small serving platter with a tiny dipping spoon in it.

Chili Garlic Sauce

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving Size: 12 tablespoons
Author Puja Verma
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DESCRIPTION

This easy 15-minute chili garlic sauce is bold, garlicky, and spicy. It's made with gochugaru for a smoky depth and rich red color. It’s a homemade take on Huy Fong chili garlic sauce, but cleaner, fresher, and way more flavorful. Use it as a hot sauce, chili oil, or dipping sauce - it goes with everything from noodles to tofu. Made with just a handful of pantry staples, it's totally vegan and keeps well in the fridge for quick flavor boosts all week long.

INGREDIENTS
  

  • 3 tablespoon gochugaru Koren chili pepper flakes
  • 4 tablespoon garlic finely minced
  • 2 tablespoon shallot finely minced
  • 6 tablespoon avocado oil
  • 3 tablespoon soy sauce low-sodium
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame seeds toasted is best
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

METHOD
 

  • Finely mince your garlic and shallots. The finer you chop them, the more their flavor will infuse into the oil.
  • In a saucepan, combine the minced garlic, shallots, and avocado oil. Turn the heat on to a gentle low, and simmer for about 4-5 minutes while stirring frequently to prevent the garlic from burning.
  • Add the chili flakes and continue cooking for another 2 minutes on low heat.
  • Season the sauce with the remaining ingredients and continue stirring on a gentle simmer for the final 2 minutes.
  • Next, take the saucepan off heat, and let it cool down completely before you transfer it to a an airtight container.
    Note: Storing in the refrigerator helps preserve the flavors, and slightly thickens the sauce.

NOTES

  • Use fresh chili flakes: Since chili flakes are a main component of the recipe, it’s important to ensure they are fresh or have been stored properly.
  • Opt for quality oil: The other primary ingredient in the recipe is oil, so choosing a quality brand will improve the overall taste and mouthfeel. Whenever possible, opt for the highest quality oil you can afford.
  • Watch the garlic: Don’t forget to continuously stir the garlic to avoid burning it. If garlic burns, it imparts an unpleasant bitter flavor throughout the entire sauce.

NUTRITION

Calories: 83kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 479mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Course: Condiments
Cuisine: Asian, Chinese-Inspired, Korean-Inspired
Keyword: chili garlic oil, chili garlic paste, chili garlic sauce
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