Ingredients:

  • 200g Fresh Red Chilies (mix of Fresno, Thai Birds Eye, Sichuan if possible), stems removed, roughly chopped
  • 100g Garlic Cloves, peeled and roughly chopped (about 15-20 cloves)
  • 60ml Vegetable Oil
  • 30ml Rice Vinegar (or white vinegar)
  • 15ml Soy Sauce (low sodium preferred)
  • 15ml Honey (or sugar)
  • 5ml Sesame Oil
  • Pinch of Salt (to taste)
  • 2.5ml Ground White Pepper (optional)

Instructions:

  1. Pulse the chilies and garlic in a food processor until finely chopped. Do this in batches if necessary to avoid overcrowding. Be sure to avoid direct eye contact with chilli vapours.
  2. Heat the vegetable oil in a medium saucepan over medium heat. Add the chili garlic mixture and sauté, stirring frequently, until fragrant and slightly softened (about 5-7 minutes). Be careful not to burn the garlic.
  3. Stir in the rice vinegar, soy sauce, honey (or sugar), sesame oil, salt, and white pepper (if using).
  4. Bring the mixture to a gentle simmer, then reduce the heat to low and cook, stirring occasionally, for 10-15 minutes, or until the sauce has thickened slightly and the flavours have melded.
  5. Remove the saucepan from the heat and allow the chili garlic sauce to cool completely. Transfer the cooled sauce to a sterilized jar and store in the refrigerator.