Homemade Chili Garlic Sauce
Ingredients:
Fresh red chili peppers (seeded for milder sauce, unseeded for extra heat)
2 garlic cloves, peeled and crushed
Vinegar (type not specified, typically white or rice vinegar)
Sugar
Salt
Instructions:
Prep the chilies: Decide on heat level by choosing to keep or remove the seeds from the chili peppers.
Prep the garlic: Peel and crush the garlic to release its aroma.
Blend: In a blender or food processor, combine the chili peppers, garlic, vinegar, sugar, and salt. Blend until your desired texture is reached (chunkier = less blending). Taste and adjust to your preference.
Store: Transfer the sauce into a clean, sterilized jar or bottle.
Chill: Store in the refrigerator. The flavors will develop over time and the sauce will keep for several weeks.
Notes:
Try different chili varieties like Thai bird’s eye, jalapeño, or Fresno to adjust heat levels.
You can tweak the sweetness or tang by adjusting sugar and vinegar amounts.
This sauce is perfect as a condiment, marinade, or mix-in for noodles, soups, meats, and dips.
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