Chili Garlic Sauce

Name: Chili Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 50 g bird’s eye chili, (around 28 to 30 pieces); 12 cloves garlic (peeled (around 30 g)); 3/4 cup neutral oil (like canola, sunflower, avocado, etc.); 1/2 tsp salt; 1 tsp organic cane sugar; 1/4 tsp chinese five spice powder; 1 dried star anise (optional); 1 dried bay leaf (optional); 1 tsp Szechuan peppercorns (optional)

5.0

(2)

thefoodietakesflight.com

Your recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 1

Author : Jeeca

chili garlic condiments dipping sauce

Ingredients

Remove All · Remove Spices · Remove Staples

50 g bird’s eye chili, (around 28 to 30 pieces)12 cloves garlic (peeled (around 30 g))3/4 cup neutral oil (like canola, sunflower, avocado, etc.)1/2 tsp salt1 tsp organic cane sugar1/4 tsp chinese five spice powder1 dried star anise (optional)1 dried bay leaf (optional)1 tsp Szechuan peppercorns (optional)

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 chilies. Place the chilies and garlic cloves in a food processor. Process until finely minced. Be careful not to use your hands when handling processed chilies since it can burn your face (and eyes!) when you accidentally rub them.

Step 2

Heat a medium saucepan over medium high heat. Add in the neutral oil. Season with salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.

Step 3

Leave everything to cool over medium high heat. Add in the minced garlic and chili. Lower to medium heat, stirring every 1 to 2 minutes.

Step 4

Continue to cook the chilies 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 high heat since the garlic can quickly burn.

Step 5

Turn off the heat and then leave the sauce to cool.

Step 6

Store the sauce an air-tight container or jar in a cool, dark place until ready to use. Can be stored for up to 3 months.