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Garlic chili sauce served in a bowl
Tangy and tasty chili sauce with garlic

Garlic Chili Sauce

Author: Flavelo
Sauces and Gravies Recipes
The secret to the perfect chili sauce is balance: the heat of the pepper, the acidity of the tomato, and the sweetness of the sugar form a complete whole. In this recipe, pre-frying the garlic adds a deep, roasted aroma to the base, while vinegar ensures the flavors remain vibrant. Not just a simple hot sauce, but a complex flavor experience that is the best friend of grilled meats.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 6 servings
🔥 Calories 55 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cutting board and sharp knife
  • Skillet or small pot
  • Gloves (for chopping chili)
  • Wooden spoon

Instructions

1 ✓

Wear gloves! Halve the chilies, scrape out the seeds (or leave them in if you like it very hot), and chop finely. Grate the garlic.

Tip: The compound that gives chili its heat is concentrated mostly in the veins and seeds. (Capsaicin distribution).
2 ✓

Heat the olive oil over medium heat. Toss in the garlic and sauté just until fragrant, but not browned.

Tip: Garlic burns quickly due to its high sugar content and becomes bitter. (Maillard reaction overheating).
3 ✓

Add the chili and sauté for 1-2 minutes until the color becomes vibrant.

Tip: Frying in fat helps release the flavor compounds of the chili. (Fat-soluble compounds).
4 ✓

Stir in the tomato paste, brown sugar, vinegar, salt, pepper, and a little water to reach sauce consistency.

Tip: Vinegar acidity counteracts the sugar and also preserves the sauce. (pH reduction).
5 ✓

Simmer on low heat for 10-15 minutes until thickened and it takes on a dark, deep red color.

Tip: During cooking, flavors meld and the texture becomes uniform. (Homogenization).

Recipe FAQ

It's too spicy!
Heat is hard to remove, but you can dilute the flavors with more tomato paste or sugar. Serving with dairy (like sour cream) can soothe the burn.
Not thick enough.
Cook longer on low heat to evaporate more water.
Can I use dried chilies?
Yes, but soak them in warm water before use, and use less as the flavor is more concentrated.

Ingredients

  • 4 whole Fresh Chili Peppers
  • 3 cloves Garlic
  • 3 tbsp Olive Oil
  • 6 oz Tomato Paste (1 small can)
  • 2 tsp Brown Sugar
  • 1 tbsp Vinegar
  • 1 pinch Salt
  • 1 pinch Ground Black Pepper
  • 1/4 cup Water (as needed)