Chili Garlic Sauce
Chili Garlic Sauce is a popular dip sauce in Philippines and Southeast Asia, made by boiling a blend of red chili, garlic,, cooking oil, sugar and salt, then adding vinegar as tastemaker and preservative. This homemade Chili Garlic sauce is with fresh ingredients without any chemical preservative and have the same flavour and taste of that spicy sauce served in south Asia, Philippines, Thai and Vietnamese restaurants. This yummy kitchen recipe will show you how to make this recipe in your home.
Chili Garlic Sauce
Course: Sauce
Servings
5
Bottles (3oz)Ingredients
250 grams Chili (Siling Labuyo)
150 grams Garlic (3 large heads)
3 cups cooking oil
2 tablespoon sugar
1 tablespoon salt
2 tablespoon vinegar
1 teaspoon ground black pepper
1 tablespoon oyster sauce (optional)
Directions
- Wash the chilies then remove the stalks.
- Put the chilies in a blender. Add the garlic and cooking oil. Blend for a few seconds until it becomes tiny bits. Do not over-blend.
- After blending, pour in a large pan. Cook in low medium heat while stirring continuously. Cook for around 20 to 25 minutes until the chili changes color.
- Then, add the other ingredients. Add the sugar, salt, black pepper and oyster sauce. Stir until well blended.
- Add vinegar. After adding vinegar, do not stir for 3 minutes. Just let it boil. This is to avoid “raw taste” of the vinegar. After 3 minutes, stir and cook for another 20 minutes.
- Once the chili and garlic is cooked, remove from heat and let it cool completely.
- Put in a clean dry jar with lid.
Watch The Video Recipe
RECIPE NOTES
- For this recipe, the total cooking time is 40 minutes. For large batch, cooking time might be longer. I tried 500grams of chili before and the cooking time was 1 hour and 30 minutes.
- Use plastic gloves when preparing the chili especially when making large batch.
- The shelf life of this chili garlic oil is around 3 to 6 months depending on the preparation and storage. When cooked right, you don’t have to put it in refrigerator.
- The salt and vinegar will serve as the preservative for this chili garlic sauce.
- The final outcome of this recipe might have darker color because the chili and garlic continue to get cooked even after removing from heat because the oil is still hot.
- If you don’t have blender, use mortar and pestle to crush the chilies and garlic. You can also chop them finely as alternative.
