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+ servings

Chili Garlic Sauce (or Chili Garlic in Oil)

5 from 10 votes
A staple chili garlic sauce or chili garlic in oil, that's really fragrant and aromatic. This is a staple in my kitchen and can be stored for months! Perfect for dipping sauces, stir-fries, noodles, and more! The possibilities are really endless!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Condiments, Dips, Sauces
Cuisine Asian, Chinese, Filipino
Servings 1 cup
Calories 1561 kcal

Ingredients
  

Instructions
 

  • Chop off the top ends and stem of the chiles. I use a pair of scissors for these and only hold the body of the chiles.
    Place the chilies and garlic cloves in a food processor. Process until finely minced.
    IMPORTANT: Be careful not to use your hands when handling processed chiles since it can burn your face (and eyes!) when you accidentally rub them. You can use gloves for an extra layer of protection.
  • Heat a medium saucepan over low to medium heat. Add in the neutral oil. When the oil is hot, add in the salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.
  • Carefully add in the garlic and chiles. If these immediately sizzle in the hot oil, lower the heat to preven these from quickly burning.
    Leave everything to cook over medium low heat. Keep stirring to make sure the sugar dissolves and the chiles and garlic don't burn. Stir the mixture every 1 to 2 minutes.
  • Continue to cook the chiles and garlic until they have turned in a much darker share of red and garlic is lightly brown, around 10 to 15 minutes. Be careful not to cook it over too high heat since the garlic can quickly burn.
    If you'd like crispy garlic, you can cook the garlic and chiles a bit longer until these turn crisp but keep an eye out since they can quickly burn.
  • Turn off the heat and then leave the sauce to cool completely before storing in a jar.
    Not enough oil? If the sediments (chiles and garlic) aren't completely submerged in oil when you store it in a jar, you can opt to add more neutral oil to the jar to submerge the sediments. This is optional but recommended.
    Enjoy with your favourite recipes!

Storage and Tips

  • Not enough oil? If the sediments (chiles and garlic) aren't completely submerged in oil when you store it in a jar, you can opt to add more neutral oil to the jar to submerge the sediments. This is optional but recommended.
  • Store the sauce in an air-tight container or jar in a cool, dark place until ready to use. Can be stored for 3-6 months or even longer!
  • If the chiles ans garlic in your sauce aren't completely submerged in the oil, you can add more neutral oil into your jar to completely submerge them.

WATCH Video

Notes

CHINESE 5 SPICE POWDER

  • If you don't have Chinese 5 spice powder, you can just add a pinch both of cinnamon powder and some white pepper.
 

CHILES

Can I use dried chiles? I haven't tried this exact recipe with dried chiles but I have used dried chiles to make an easy chili oil and the flavour isn't as strong compared to using fresh chiles of course. Though if you're using dried chiles, I recommend to process these as well and just cook down with the garlic.

 

Not enough oil?

If the sediments (chiles and garlic) aren't completely submerged in oil when you store it in a jar, you can opt to add more neutral oil to the jar to submerge the sediments. This is optional but recommended.
 

NUTRITIONAL INFO

Calories: 1561kcal | Carbohydrates: 17g | Protein: 3g | Fat: 168g | Saturated Fat: 12g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 106g | Trans Fat: 1g | Sodium: 1169mg | Potassium: 164mg | Fiber: 1g | Sugar: 4g | Vitamin A: 68IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)