I am kind of addicted to chile sauces. It’s true! I dab spicy condiments onto pretty much everything I eat. My goal with this recipe was to create something akin to the Chili Garlic Sauce made by Huy Fong; that sauce is one of my favorites and I do believe I succeeded.

It was back when I made this homemade Sriracha recipe last fall that I realized there’s not much to making a delicious homemade hot chile sauce. And the one you see here is even easier, to be honest, because it’s not cooked. All you need to do is blend up some chiles with garlic, your choice of vinegar, a little sweetener and a bit of salt…then you end up with red hot awesomeness.

Homemade Hot Sauce | Healthy Green Kitchen

I used a bunch of fresh chiles from my garden in this garlic chile sauce recipe. I am a little embarrassed to admit this, but I have pretty much no idea what types of chiles they were because I did a crappy job labeling my plants this year. I do know that the little ones you see at the bottom of the photo below were super hot, though, and the other ones kind of varied. Because I wasn’t sure how hot this sauce would end up, I tasted it carefully as I was making it to see if it needed more vinegar or sweetener to tone down the heat. I suggest you do the same- make sure to taste as you go so you end up with sauce that’s to your liking.

You can use homegrown chiles if you have them, or feel free to purchase them from the market. If you are buying them, I think red jalapeños or habañeros would be a good choice because there are are pretty widely available. I’d substitute a red bell pepper for a couple of the chiles to tone down the sauce if you’re not a hot sauce junkie, but this is meant to be hot; you’re meant to just use a little to enhance Asian (and other) dishes.

Chile Garlic Sauce Recipe

Yield: Makes about 1 cup

Prep Time: 5 minutes

Ingredients:

*about 15 fresh hot red chile peppers (I used all different types of chiles that I grew in my garden; if you don't want it to be super hot, you can include a few mild peppers, if you like), cleaned, stems trimmed off and roughly chopped
*1 teaspoon sea salt
*4 garlic cloves, or more to taste, peeled and roughly chopped
*2 tablespoons palm sugar or dark brown sugar
*1/4 cup brown rice vinegar

Directions:

1. Process all ingredients in a high speed blender until smooth (feel free to leave it a bit chunky if you like...I did). Use a spoon to taste a tiny bit (be careful...it's spicy!) and adjust the seasonings to your preference. This fresh sauce contains no preservatives, so be sure to store it in the refrigerator.

Adapted from Pham Fatale.

Homemade Garlic Chile Sauce

 

35 Comments

  1. 1

    The Healthy Hipster — September 26, 2011 @ 6:50 pm

    Homemade Sriracha, what a sublime idea! Can’t wait to whip up a batch of my own…though I must find a way to put a rooster on the label and a green cap on top ;)

  2. 2

    Paula — September 26, 2011 @ 7:57 pm

    Even if you don’t know what types of chili peppers you grew, they all look lovely and that sauce looks like it would be good poured over some chicken and baked!

  3. 3

    Alyssa (EverydayMaven) — September 26, 2011 @ 8:47 pm

    Wow this looks fantastic! i am totally making this. On a scale of 1 to 10, how hot is yours?

  4. 4

    Kathryn — September 27, 2011 @ 2:17 am

    I absolutely love hot sauce but I don’t really like the commercial ones as they often have a weird after taste. I am definitely going to whip up a bunch of this at the weekend and then eat it with everything!

  5. 5

    Alissa @ Not Just Apples — September 27, 2011 @ 2:35 am

    Thanks for this! I recently discovered a well-hidden passion for spicy food, so this is perfect…

  6. 6

    Jamie — September 27, 2011 @ 5:34 am

    I have a feeling that my men love hot sauce more than I think. See, I’ve never made it although something like Tabasco goes in a lot of things. I’ll bet yours tastes out of this world!

  7. 7

    Katherine Martinelli — September 27, 2011 @ 6:25 am

    I started to comment on this then got distracted and wandered away…story of my life. I love this! My husband also loves hot sauce and I’ve learned not to be offended when he pours sriracha onto nearly everything. I’ll have to give this a try!

  8. 8

    Suzanne — September 27, 2011 @ 7:04 am

    LOVE this! I love spicy food almost as much as life itself. Now to find some of those little peppers! Just beautiful.

  9. 9

    Jen @ My Kitchen Addiction — September 27, 2011 @ 8:26 am

    This looks amazing! I am going to have some free time over the next few weeks because my husband has to travel, and I am planning on doing some cooking. This recipe looks perfect!

  10. 10

    Sandi — September 27, 2011 @ 10:01 am

    Great idea-looks wonderful!

  11. 11

    France @ Beyond The Peel — September 27, 2011 @ 2:12 pm

    I love garlic chili sauce but stopped buying the store bought version years ago because of the preservatives. I never considered making it myself, but this looks relatively straight forward and easy to make.

  12. 12

    Lynda - TasteFood — September 27, 2011 @ 6:40 pm

    This is right up my hot sauce alley!

  13. 13

    Jeanette — September 28, 2011 @ 5:25 am

    I love anything spicy – would love to have a taste of your Chile Garlic Sauce!

  14. 14

    chairilaiman — September 28, 2011 @ 9:14 am

    In Malaysia this is called “sambal”. It acompanies main meals (rice) with raw vegetables (also called “ulam”), fish and other foods too. There is a favourite called “sambal belacan” where we add shrimp paste. You can also try using lime instead of vinegar, or add slightly sauteed shallots for different flavour.

  15. 15

    Hannah — October 4, 2011 @ 2:30 pm

    I made homemade sriracha last year (the food52 recipe) and was an instant convert. Your sauce here is making my mouth water!

  16. 16

    Joli — October 21, 2011 @ 1:13 am

    I am making this tomorrow!!!
    And those look like thai birds eye chilis to me, I grew them this year as i currently have an obsession with thai and spicy food after my trip to southeast asia :)

    Joli

  17. 17

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  18. 18

    Short Attention Span Girl , Archive » In a Jam and a Pickle — November 4, 2011 @ 2:04 pm

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  19. 19

    Padma Lakshmi's Chicken Soup with Butternut Squash and Spinach | Healthy Green Kitchen — November 14, 2011 @ 1:17 pm

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  21. 21

    Torrey — December 19, 2011 @ 12:47 pm

    I just made this for my mom for xmas cuz she loves spicy stuff…I didn’t want to kill her with heat so I added some sarranos and anaheims (maybe anaheims are spicier than I thought) plus habaneros and jalapenos. Holy crap it’s so spicy! I took the tiniest taste of it and my mouth is on fire. I wish I hadn’t added so many anaheims cuz my sauce is yellow instead of red but it’s still gonna be awesome mixed into something. Great recipe!

  22. 22

    Fresh Herb Salsa Verde — January 2, 2012 @ 6:55 pm

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  23. 23

    Ashlee — March 2, 2012 @ 12:21 am

    Hi This looks great was thinking of making! Stupid question but how long does the paste last in the fridge???

  24. 24

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  25. 25

    andy in nz — April 1, 2012 @ 9:00 pm

    I don’t use any vinegar but i use fish sauce for the salt content and to aid in pureeing.lemon or limejuice and chiles all from the garden. It lasts in my fridge for weeks(if not eaten) my latest homegrown trinidad chiles almost have to be applied with a toothpick they’re so hot. makes the habenero taste like baby food.

  26. 26

    Shiloh — April 2, 2012 @ 4:26 pm

    Just made a half batch with frozen peppers. It still works, and it’s very spicy. Thank you for the warning.;) Thanks so much for the recipe.

  27. 27

    Did You Know? 5 Thoughts for the Week | everydaygameplan.net — April 5, 2012 @ 8:27 am

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  28. 28

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  30. 30

    sarika — December 21, 2012 @ 11:27 pm

    Can we use regular vinegar instead of brown rice vinegar?? Will it make a big difference?

    • Winnie replied: — December 22nd, 2012 @ 8:38 am

      If you don’t have brown rice vinegar, then I’d try it with white vinegar. I can’t speak to how it will taste, though, since I haven’t tried it ;)

  31. 31

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  33. 33

    Bonnie — September 4, 2013 @ 4:20 pm

    How long will this keep in the fridge?

  34. 34

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