Chinese Condiments
Sizzling Chili Garlic Sauce
A fragrant homemade chili sauce made with fresh red and green chilies, garlic, and ginger, then finished with hot aromatic oil infused with spices. The coarse texture delivers bold flavor and satisfying heat, making it perfect as a condiment for noodles, dumplings, stir-fries, and rice dishes.
- Total
- 20 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Condiments
- Method
- Chinese Condiments
- Total Time
- 20 minutes
- Difficulty
- Average
- Main Ingredient
- Red Chili Peppers
About This Recipe
A fragrant homemade chili sauce made with fresh red and green chilies, garlic, and ginger, then finished with hot aromatic oil infused with spices. The coarse texture delivers bold flavor and satisfying heat, making it perfect as a condiment for noodles, dumplings, stir-fries, and rice dishes.
Why You'll Love This Recipe
- Ready in about 20 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Gives the dish a clear moderately spicy flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 300 grams Red Chili Peppers
- 150 grams Green Chili Peppers
- 200 grams Garlic
- 120 grams Fresh Ginger
- 2 Dried Red Chili Peppers
- 20 grams Salt
- 100 grams Rapeseed Oil
- a pinch Sichuan Peppercorns
- 1 large piece Cinnamon Stick
- 4 Bay Leaves
- 1 section Scallion
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Red Chili Peppers
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Green Chili Peppers
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Garlic
Garlic gives the dish a savory base and becomes most fragrant when cooked briefly in oil or brine.
Fresh Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Step-by-Step Instructions
Step 1
Wash the red and green chilies thoroughly and allow them to dry completely. Peel the garlic and wash the ginger.
Step 2
Cut the green chilies into small pieces.
Step 3
Cut the red chilies into small pieces.
Step 4
Slice the ginger and garlic.
Step 5
Place the chilies, ginger, and garlic into a food processor.
Step 6
Pulse until coarsely chopped. Avoid processing too finely to maintain a pleasant texture.
Step 7
Transfer the chili mixture to a large bowl. Add salt and mix thoroughly to season and help preserve the sauce.
Step 8
Prepare the aromatic ingredients: rapeseed oil, Sichuan peppercorns, dried red chilies, cinnamon stick, bay leaves, and scallion.
Step 9
Heat the oil with all aromatics over low heat until fragrant and the scallion becomes lightly browned.
Step 10
Strain the hot aromatic oil directly over the chili mixture and stir well to combine.
Step 11
Transfer the sauce to clean sterilized jars. Refrigerate and always use a clean spoon when serving.
Step 12
Serve as a flavorful condiment with noodles, dumplings, rice dishes, or stir-fries.
Cooking Tips
- Choose firm, relatively dry chilies for the best flavor and shelf life.
- Ensure all ingredients are free of excess moisture before processing.
- A generous amount of salt helps preserve the sauce and prevents souring.
- Do not over-process the chilies; a coarse texture provides better mouthfeel.
- Store refrigerated and use only clean, dry utensils when serving.
- The sauce keeps for approximately 7–10 days when properly refrigerated.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
A fragrant homemade chili sauce made with fresh red and green chilies, garlic, and ginger, then finished with hot aromatic oil infused with spices. The coarse texture delivers bold flavor and satisfying heat, making it perfect as a condiment for noodles, dumplings, stir-fries, and rice dishes.
Ingredients
- 300 grams Red Chili Peppers
- 150 grams Green Chili Peppers
- 200 grams Garlic
- 120 grams Fresh Ginger
- 2 Dried Red Chili Peppers
- 20 grams Salt
- 100 grams Rapeseed Oil
- a pinch Sichuan Peppercorns
- 1 large piece Cinnamon Stick
- 4 Bay Leaves
- 1 section Scallion
Method
- Wash the red and green chilies thoroughly and allow them to dry completely. Peel the garlic and wash the ginger.
- Cut the green chilies into small pieces.
- Cut the red chilies into small pieces.
- Slice the ginger and garlic.
- Place the chilies, ginger, and garlic into a food processor.
- Pulse until coarsely chopped. Avoid processing too finely to maintain a pleasant texture.
- Transfer the chili mixture to a large bowl. Add salt and mix thoroughly to season and help preserve the sauce.
- Prepare the aromatic ingredients: rapeseed oil, Sichuan peppercorns, dried red chilies, cinnamon stick, bay leaves, and scallion.
- Heat the oil with all aromatics over low heat until fragrant and the scallion becomes lightly browned.
- Strain the hot aromatic oil directly over the chili mixture and stir well to combine.
- Transfer the sauce to clean sterilized jars. Refrigerate and always use a clean spoon when serving.
- Serve as a flavorful condiment with noodles, dumplings, rice dishes, or stir-fries.
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