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Hot Garlic Sauce Recipe

Tanvi Srivastava
Learn how to easily make vegan & gluten-free chinese style hot garlic sauce recipe at home using a few fresh ingredients.
4.42 from 12 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Asian, Chinese, Indian
Servings 2 cup
Calories 356 kcal

Ingredients
  

  • 1 large (~180g) Red Bell Pepper
  • 100 g garlic 2 whole bulbs
  • 5 (~80g) red fresno pepper
  • 8 red thai bird chilli
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • ¼ cup vinegar
  • ½ tablespoon cornstarch make slurry with 2 tablespoon water
  • 4 tablespoon oil

Instructions
 

Chop the Peppers

  • Chop the red bell pepper discarding the inner core and seeds. Also, chop the fresno peppers, I don't discard the seeds of fresno because those have a ton of flavor. 
    Pro Tip:- You can roast the red bell pepper if you wish for a smoky taste. Roast and peel the skins before using. 

Grind Together 

  • In a blender jar, add the peppers, garlic and thai bird chillies. Add vinegar, salt and sugar. Grind to a chunky paste. Reserve ⅓rd of the chunky paste and grind the rest to smooth. 

Cook the Sauce

  • Heat up oil in a pan and add the smooth & reserved coarse pepper- garlic paste. Cook for 6-8 minutes on medium heat till you see small bubbles on the surface of the sauce. 
    Pro Tip :- Cooking the sauce on low medium heat develops favors and preserves & intensifies the color, dont rush it. 
  • Mix in the cornstarch slurry and cook for additional 3-4 minutes till the sauce appears thickish. Switch off the stove. 
  • Hot garlic sauce is ready. Cool down completely and store in an air tight clean container refrigerated for 3 weeks. 

Notes

Please note that the nutrition mentioned in this recipe card is an estimate only. 
How To Use Hot Garlic Sauce
  • Use it your asian or indo chinese cooking. It pairs beautifully with soy sauce, palm sugar and sesame oil. You can also toss noodles or fried rice with it.
  • Add a spoonful to any creamy dips that you are making.
  • You can add a spoonful on top of your ramen or soup bowl to add a nice kick.
  • Add it to marinades for fish or chicken.
  • You can also serve it as it is with pakoras or dumplings/wontons. Substitutes If You are not able to find Fresh Peppers
    • If you are not able to find fresno chile and red thai bird chilies, use whole dried red chillies (sabut lal mirch). Use the same quantity as that of fresno peppers mentioned in the recipe. Soak the dried chilies in hot water to rehydrate them and then use in this recipe by simply grinding them with bell pepper and garlic. 
    • Fresh red thai bird chillies add a LOT of heat to this sauce. If you can find them, that's the best however you can also adjust the heat levels using red chilli pepper flakes instead. Use 1-2 tablespoon chilli flakes depending how your heat level preferences. 

Nutrition

Calories: 356kcalCarbohydrates: 24gProtein: 3gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 1173mgPotassium: 249mgFiber: 1gSugar: 5gVitamin A: 173IUVitamin C: 48mgCalcium: 96mgIron: 1mg
Tried this recipe?Let us know how it was!