How to make homemade garlic chili paste recipe from scratch is here. Great to add spicy into your Chinese Egg Roll Sauce, add into a curry, stir fries or in stew to add heat.
What is chili garlic paste?
Bottled or homemade chili garlic sauce or paste is a spicy, savory condiment made from a blend of chili peppers, garlic, vinegar, and sometimes other ingredients like salt, sugar, and oil. It’s widely used in various cuisines to add heat and flavor to dishes. You can adjust the heat by removing the seeds or give it more heat by leaving them in tact.
Ingredients
- Chili Peppers using fresh or dried (rehydrated) are the main ingredient. The type of chili used can vary, affecting the heat level and flavor.
- Garlic adds a pungent, aromatic quality to the paste.
- Vinegar provides acidity, which balances the heat and helps preserve the paste.
- Salt enhances the flavors and acts as a preservative.
- Sugar is optional but adds a touch of sweetness to balance the spiciness.
- Oil is optional but helps to blend the ingredients smoothly and adds a rich texture.
Table of Contents
Are Sriracha and chili garlic sauce the same?
No, they have different ingredients in each one but both provide spice to dishes. Sriracha has a balanced flavor that combines spiciness, sweetness, and tanginess. Adding sugar gives each a slightly sweet taste, while the vinegar provides tanginess.
The heat level of this bottled sauce of typically moderate, and the garlic flavor is present but not overpowering with just red chili peppers used. This one is more like Homemade Birria Tacos Sauce with a more intense garlic flavor and a chunkier texture, providing a different heat profile with a variety of different peppers.
What can you use garlic chili paste for?
- For Meat and Poultry you can mix garlic chili paste with soy sauce, vinegar, and a touch of honey or brown sugar to create a flavorful marinade for chicken, beef, pork, or lamb. Let the meat marinate for a few hours or overnight before grilling, roasting, or stir-frying.
- As a dip for Air Fryer Egg Rolls Not Frozen or other finger foods.
- With seafood you can combine garlic chili paste with lime juice, olive oil, and herbs to marinate shrimp, fish, or scallops. This will give your seafood a spicy and zesty kick.
- Add a spoonful to your stir-fry dishes for an instant boost of flavor. It pairs well with vegetables, tofu, and proteins like chicken, beef, or shrimp.
- Stir into soups, stews, and broths to add depth and heat. It’s particularly good in Asian-inspired soups like ramen, Oxtail Pho, or hot and sour soup.
How do you make a sauce less spicy?
Love this popular condiment but think it has a bit too much heat for you? There is an easy way to tame it down. If it is already made you can add a bit more sugar or a splash of milk to it. If making it from scratch with our ingredients listed below, remove the seeds and membrane from the red or types of green peppers before dicing them to make more mild.
Most grocery stores have an Asian cuisine section where you can find this in bottled form. If you cannot find it there, try your local Asian market that specializes in these foods. You will likely find more choices in the latter which you may enjoy.
1. Sriracha has a similar spicy, garlicky flavor with a bit of sweetness and tanginess.
2. Harissa is a North African chili paste made with roasted red peppers, minced garlic, and spices. It has a more complex flavor with earthy and smoky undertones.
3. Sambal Oelek is a simple paste made from crushed raw chilies, vinegar, and salt. It’s similar in heat but lacks the garlic flavor.
4. Gochujang is a Korean chili paste made from red jalapenos or chili powder, glutinous rice, fermented soybeans, and salt. It has a sweet, savory, and spicy flavor.
Garlic Chili Paste Recipe
Equipment
- 1 pan
- 1 jar
Ingredients
- 1/2 lb fresno peppers
- 1 serrano pepper
- 2 thai chili peppers
- 1 shallot
- 1/4 tsp minced garlic
- 1 tbsp rice wine vinegar
- 1.5 tbsp sugar
- 1 tsp salt
Instructions
- Highly recommend putting on a pair of disposable food prep gloves! Wash and remove the stems from all of the peppers. Give them a rough chop and add them to a small food processor. Blend them up for about 10-15 pulses.
- Peel and rough chop the shallot and garlic and add these and garlic to the food processor. Blend until no large chunks are visible.
- Add in the rice wine vinegar, sugar and salt and blend some more until the mixture is all in small pieces. Scrape the paste into a small saucepan and place over low/medium heat and simmer for 7-8 minutes, stirring frequently.
- Remove from heat and allow to cool before transferring to a clean container for storage. Store in the refrigerator for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
