Go Back
–+ servings

Homemade Chili Garlic Sauce (Filipino Style)

YUMMY KITCHEN
A bold, spicy, and flavorful homemade chili garlic sauce made with fresh siling labuyo, garlic, and cooking oil. Perfect as a dipping sauce, condiment, marinade, or food business product.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 44 minutes
Total Time 1 hour
Course Condiment, Sauce
Cuisine Filipino
Servings 24
Calories 95 kcal

Equipment

  • Blender
  • Large pan
  • Wooden spatula
  • Measuring cups and spoons
  • Knife
  • Chopping board
  • Sterilized glass jars with lids

Ingredients
  

  • 250 g siling labuyo
  • 150 g garlic
  • 3 cups cooking oil
  • 2 tbsp sugar
  • 1 tbsp salt
  • 2 tbsp vinegar
  • 1 tsp ground black pepper
  • 1 tbsp oyster sauce optional

Instructions
 

  • Wash the chilies thoroughly and remove the stems. Peel the garlic cloves.
  • Place the chilies, garlic, and cooking oil in a blender. Pulse for a few seconds until finely chopped. Do not over-blend into a smooth paste.
  • Transfer the mixture to a large pan.
  • Cook over low to medium heat while stirring continuously for 20–25 minutes, or until the garlic is cooked and the chilies deepen in color.
  • Add the sugar, salt, ground black pepper, and oyster sauce (if using). Stir until well combined.
  • Pour in the vinegar. Do not stir immediately. Allow it to boil for 3 minutes to cook off the raw vinegar flavor.
  • After 3 minutes, stir gently and continue cooking for another 20 minutes.
  • Remove from the heat and allow the chili garlic sauce to cool completely.
  • Transfer to clean, dry, sterilized glass jars and seal tightly.
  • Store in a cool, dry place or refrigerate after opening.

Notes

  • Wear disposable gloves when handling fresh chilies, especially when preparing large batches.
  • Do not over-blend the chilies and garlic; small pieces create a better texture.
  • Allow the vinegar to boil before stirring to eliminate its raw taste.
  • Properly cooked chili garlic sauce can last 3–6 months when stored in sterilized jars.
  • Always use a clean, dry spoon when serving to extend shelf life.
  • The sauce may darken slightly as it cools because the hot oil continues cooking the chilies and garlic.
  • If you don't have a blender, use a mortar and pestle or finely chop the chilies and garlic by hand.

Nutrition

Calories: 95kcalCarbohydrates: 1gProtein: 0.2gFat: 10gSaturated Fat: 1.3gSodium: 115mgPotassium: 18mgFiber: 0.2gSugar: 0.5gVitamin A: 85IUVitamin C: 5mgCalcium: 2mgIron: 0.1mg
Keyword chili garlic sauce, chili oil, dipping sauce, Filipino chili garlic sauce, homemade chili garlic, siling labuyo recipe, spicy garlic sauce
Tried this recipe?Let us know how it was!