Chili Garlic Sauce (or Chili Garlic in Oil)

Name: Chili Garlic Sauce (or Chili Garlic in Oil)
Total time: 50 min
Ingredients: 50 g bird’s eye chili, Thai chiles, or siling labuyo , around 28 to 30 pieces; 12 cloves garlic peeled (or moe if you want more garlic!); 3/4 cup neutral oil like canola, sunflower, avocado, etc.; 1/2 tsp salt; 1 tsp sugar; 1/4 tsp chinese five spice powder (see notes); 1-2 pieces dried bay leaf; 1 dried star anise optional but highly recommended; 1 tsp Szechuan peppercorns optional but highly recommended

thefoodietakesflight.com

Your recipes

Total: 50

Servings: 1

Chili Garlic Sauce (or Chili Garlic in Oil)

Ingredients

Remove All · Remove Spices · Remove Staples

50 g bird’s eye chili, Thai chiles, or siling labuyo, around 28 to 30 pieces12 cloves garlic peeled (or moe if you want more garlic!)3/4 cup neutral oil like canola, sunflower, avocado, etc.1/2 tsp salt1 tsp sugar1/4 tsp chinese five spice powder (see notes)1-2 pieces dried bay leaf1 dried star anise optional but highly recommended1 tsp Szechuan peppercorns optional but highly recommended

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!

Step 6

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.

Step 7

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!

Step 8

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.