Homemade hot chilli garlic sauce
Recipe type: Sauce
Cuisine: Indo-Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
Hot chilli garlic sauce that will add a zing to your regular meat and seafood dishes.
  • Garlic (medium size) : 2 heads
  • Red Chilli pepper (dried or fresh) : 20-25
  • Shallots : 2
  • White Vinegar : 2-3 tbsp
  • Sugar : 1 tbsp
  • Peanut or sesame oil : 2-3 tbsp
  • Salt to taste
  • Fish sauce : 1 tsp (if using)
  1. Peel the cloves of garlic and roast it lightly on a griddle with help of few drops of oil. You can dry roast it too, but with oil it releases a nice garlicy aroma.
  2. If you are using fresh Thai bird eye chilli, then you can chop them and directly proceed with the recipe.
  3. Else if you are using Chinese dried red chilli pepper, then de seed them and soak them in water till they become tender.
  4. In a blender, blend garlic, red chilli pepper, salt, sugar and vinegar to a fine paste.
  5. Mince the shallots.
  6. Heat the oil lightly, saute the shallots gently till the rawness disappear.
  7. Switch off the heat and add the chilli garlic paste, blend it well.
  8. Check for salt and sugar.
  9. Add fish sauce if you are using.
  10. Blend it well and let it stand for at least two hours before using it in the recipe.
  11. The waiting time will allow the flavors to mingle well.
You can blend the shallots together with the chilli garlic to get a smoother texture.
Since I love the shallots to be finely minced, hence I have not blended it. It gives a crunchy texture to the sauce.
You can add oil without heating it too.
Heating the oil releases the aroma though.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/homemade-hot-chilli-garlic-sauce-and-forget-your-sriracha/