Description
Serve this homemade fiery chili garlic sauce with your favorite foods that always taste better with a kick!
Ingredients
Scale
- 1½ ounces red Thai chilies, Fresno chilies, or rehydrated dried chilis, stems removed (use gloves for fresh chilies)
- 1 shallot
- 4 garlic cloves, peeled
- ¼ cup plain rice vinegar
- 1½ teaspoon kosher salt
- 1 tablespoon + 1 teaspoon coconut sugar or brown sugar
- 3 tablespoons vegetable oil, or other neutral oil
Instructions
- Put all the ingredients in a blender and blend until smooth.
- Transfer to a small pot, cover and simmer on low for 10 minutes.
- Stir and add ¼ cup water.
- Cover and simmer for an additional 5 minutes.
- Store in an airtight glass jar and refrigerate. The sauce will keep in the fridge for up to 1 month or in the freezer for up to 6 months.
Notes
Be sure to wear latex or vinyl gloves when dealing with any type of hot chilis!
Nutrition
- Serving Size: 1/2 tablespoon
- Calories: 29
- Sugar: 0.6 g
- Sodium: 0.4 mg
- Fat: 2.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 0.9 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 0 mg
