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Fresh Thai Chili Garlic Sauce Recipe

April 21, 2014 by Jeanette 40 Comments

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Thai Chili Garlic Sauce - this homemade hot sauce is seriously hot! The sauce ferments for a week and develops incredible flavor

If you like super spicy hot sauce, you have to give this homemade Fresh Thai Chili Garlic Sauce recipe a try.
Fresh Thai Chili Garlic Sauce - this homemade hot sauce is seriously hot! The sauce ferments for a week and develops incredible flavor

Danger: This Fresh Thai Chili Garlic Sauce is for serious hot chili afficianados. Do not attempt unless you are willing to have your nostril hairs burned off! I’m not trying to scare you off, just making sure you’re in the know before you try this XXXtra Hot Chili Sauce.

Made with fresh Thai chilies, including all their seeds (that’s what makes chilies super spicy), this Thai Chili Garlic Sauce is similar to sambal oelek that you’ll find at the supermarket, except it’s fresh-made.

Make sure you don’t rub your eyes after making this sauce until you’ve thoroughly washed your hands with soap and water.

Thai Chili Garlic Sauce - this homemade hot sauce is seriously hot! The sauce ferments for a week and develops incredible flavor

As I was buzzing the chilies around in my food processor, the vapors made my nose run and I was sneezing by the end of it. Warning: Do not going anywhere close to the food processor while it is working on the chili sauce.

Thai Chili Garlic Sauce - this homemade hot sauce is seriously hot! The sauce ferments for a week and develops incredible flavor

I let this Thai Chili Sauce “mature” or ferment on my countertop for a week, covered with a little plastic wrap. I think the extra bit of aging makes a big difference in the end product. This chili sauce is seriously good and seriously hot!

Thai Chili Garlic Sauce - this homemade hot sauce is seriously hot! The sauce ferments for a week and develops incredible flavor

Thai Chili Sauce © Jeanette's Healthy Living
5 from 3 votes
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Fresh Thai Chili Garlic Sauce

This chili sauce is scorchingly hot! Beware! Remove the seeds if you want a milder version of this chili sauce.
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 to 1 1/2 cups fresh Thai chilies stems trimmed
  • 2 cloves fresh garlic
  • 1/3 cup rice vinegar
  • 1 tablespoon organic sugar

Instructions

  1. Place all ingredients in a food processor and process until finely chopped. Store in a glass container and cover with plastic wrap. Let sit on the countertop for a week to develop flavors. Refrigerate after that.

If you like spicy sauces, you might like these recipes:

Three Thai Chili Dipping Sauces

Thai Chili Pepper Sauces

Chinese Black Bean Chili Sauce

Chinese Black Bean Chili Sauce - this is my aunt's authentic recipe and is delicious served with Chinese dumplings

Szechwan Chili Oil 

Szechwan Hot Chili Oil - this bright red chili oil is fragrant and spicy, and is used in many Szechwan dishes - a kitchen staple

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Filed Under: Asian, Clean Eating, dips and sauces, gluten-free, healthy choices, Recipes For Foodies Tagged With: Asian, chili garlic sauce, homemade chili sauce, spicy, Thai chili sauce, Thai chilies

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Comments

  1. Christine from Cook the Story says

    April 21, 2014 at 9:10 am

    Yum! Let the nostril hair burning begin!

    Reply
    • Liz D. says

      November 24, 2018 at 6:21 pm

      5 stars
      just made a giant batch using left over jalepenios from the garden that turned red. They were so hot I had to water it down with a bunch of green peppers. Ended up w. about 8c. I will process it in the steam canner in small jars and have for many delicious thai recipes. (new lids good 18mo) In addition I roasted half of the peppers and added the fresh ones to them, and got the thumbs up from my hubs so I guess we’re good. Thanks so much for this recipe. Only tip I can add is to wear latex gloves or be certain to wash your hands and scrub under the nails with almost hot water to get all the hot oils off your skin.

      Reply
      • Jeanette says

        November 25, 2018 at 10:17 pm

        Thanks so much for sharing your modifications – love the idea of roasting some of the peppers!

        Reply
  2. Min says

    April 21, 2014 at 4:40 pm

    Thai chilies..oh boy..you def don’t want to mess around with these. I learned this the hard way. Thanks for the tip on allowing it to ferment for a bit before refrigerating!

    Reply
  3. Alyssa (Everyday Maven) says

    April 21, 2014 at 5:38 pm

    Love this! I am going to make some.

    Reply
  4. md Kennedy says

    April 22, 2014 at 1:23 am

    Awesome! My husband and I will have sweaty foreheads and runny noses galore! Like others, I, too love the idea of letting it ferment a bit before refrigerating.

    Reply
  5. EA-The Spicy RD says

    April 22, 2014 at 2:31 am

    Gorgeous chilies and the sauce almost looks too pretty to eat 🙂

    Reply
  6. Shaina says

    April 23, 2014 at 5:50 pm

    This sauce is absolutely perfect! We are always looking for ways to give a bit of heat to our food, and I can’t wait to try this.

    Reply
    • Jeanette says

      April 23, 2014 at 10:56 pm

      Thanks Shaina – we love spicy food in our house!

      Reply
  7. Nami | Just One Cookbook says

    April 24, 2014 at 2:39 am

    Great idea to make homemade version with organic sugar and good quality ingredients!

    Reply
  8. Shawn says

    April 27, 2014 at 3:51 pm

    Love it, I can’t wait to try it! It is just the two of us…how long do you think it lasts in the fridge?

    Reply
    • Jeanette says

      April 27, 2014 at 4:19 pm

      Shawn – I think it should keep for a couple of weeks, just top it off with vinegar.

      Reply
  9. Kelly says

    May 2, 2014 at 6:17 am

    This would be a huge hit at our house – we love spicy food 🙂 Great tip about not rubbing your eyes too – I’ve learned the hard way in the past haha 😉 Great recipe and the color is gorgeous!

    Reply
  10. alison @ Ingredients, Inc. says

    May 5, 2014 at 8:51 am

    LOVE THIS ONE!! Sharing now

    Reply
    • Jeanette says

      May 5, 2014 at 9:09 pm

      Thanks Alison!

      Reply
  11. Laurie V. says

    May 6, 2014 at 1:36 pm

    I would suggest processing it in the food processor & scooping into a glass container …… Outside ! Then bring the glass container in to ferment on your countertop.
    I make my own horseradish…and I “have to” do it outside too.

    Reply
    • Jeanette says

      May 6, 2014 at 4:28 pm

      Laurie – it is super strong! That’s a great suggestion.

      Reply
  12. Paul says

    August 6, 2015 at 3:04 pm

    5 stars
    Just made it with brown vinegar, turmeric, dried basil and lemon juice, tastes great now, going to be amazing in a week! Thanks

    Reply
    • Jeanette says

      August 6, 2015 at 5:56 pm

      Paul – your version sounds delicious. I like fermenting hot sauce too for better flavor. I have some papaya habanero hot sauce fermenting on my window sill now. I fermented the chilies first for 9 days, then blended it with papaya, vinegar, mustard, garlic powder and onion powder, and am going to let it sit for another 5 or so days.

      Reply
      • Paul says

        August 7, 2015 at 9:32 am

        5 stars
        That sounds absolutely lovely, it’s great to take a recipe and put your own flair and taste into it.
        Inspiring Jeanette, thanks again.

        Reply
      • MIRANDA says

        December 3, 2020 at 2:07 pm

        How do you ferment the peppers? I have a ton of chili peppers and looking to make a sweet-spicy sauce or jam

        Reply
        • Jeanette says

          January 3, 2021 at 8:23 pm

          I let it sit on the kitchen window sill for a couple of days.

          Reply
  13. Rob Northen says

    September 20, 2015 at 3:33 pm

    I grew a bunch of Thai chiles this year so will try your recipe. Do you think it can be frozen?

    Reply
    • Jeanette says

      September 20, 2015 at 3:39 pm

      I haven’t tried freezing this, but I don’t see why it can’t be frozen.

      Reply
  14. Krista says

    February 21, 2017 at 6:50 pm

    Genius idea to let this ferment on the counter! Gives it a distinctly funky yet oh so good Thai flavor.
    Have you tried making this with a mortart and pestle? I wonder if it would help with keeping the tear gas effect from the chiles?

    Reply
    • Jeanette says

      February 21, 2017 at 9:18 pm

      I haven’t tried a mortar and pestle – I think it would make it less of a tear jerking recipe 🙂

      Reply
  15. Jenny says

    March 26, 2017 at 12:41 pm

    Making this today. Love Thai chili recipes of any kind. Thank you!

    Reply
    • Jeanette says

      March 27, 2017 at 12:08 pm

      Hope you enjoy this Thai chili sauce recipe!

      Reply
  16. Adrian says

    March 30, 2017 at 7:06 pm

    How long can you keep this sauce for?

    Reply
    • Jeanette says

      March 30, 2017 at 7:29 pm

      This should keep for a few weeks in the refrigerator.

      Reply
  17. Jan English says

    July 27, 2017 at 5:05 pm

    Can the thai pepper sauce be “canned” or preserved?

    Reply
    • Jeanette says

      July 27, 2017 at 8:08 pm

      Hi Jan, I haven’t tried canning this, but I don’t see why it can’t be.

      Reply
  18. parul says

    January 2, 2018 at 11:58 pm

    How long will the sauce last? 2 months?

    Reply
    • Jeanette says

      January 3, 2018 at 6:49 am

      The sauce can keep quite a long time – not sure if it will keep 2 months, but I’ve never had it go bad for a month if kept refrigerated.

      Reply
  19. Brad says

    January 23, 2018 at 8:48 pm

    Will this recipe work with Sichuan chili flakes? If so, how much should be used?

    Reply
    • Jeanette says

      January 24, 2018 at 4:31 pm

      This recipe works for fresh chiles. If you want to use dried chili flakes, try this recipe: https://jeanetteshealthyliving.com/chinese-black-bean-chili-sauce/

      Reply
  20. Sue R says

    February 5, 2018 at 8:40 pm

    Hi Jeanette! I made this a week ago and now it’s in the fridge but a little worried about trying it since every other recipe I’ve read had salt in it and this doesn’t. Is the tiny bit of salt in the vinegar enough to make it safe to eat? I’ve never fermented before except for saurkraut which had quite a bit of salt so unsure about it all. Thanks 🙂

    Reply
    • Jeanette says

      February 6, 2018 at 4:58 pm

      Hi Sue, I’ve never had a problem with this. Having said that, I find the best testers are your eyes and your nose. If it looks good and smells good, it should be fine. If it smells off or looks off, I would not use it. I’ve done some reading and I think as long as you were careful to wash the peppers well, chop them finely and left them at room temperature when it was not too warm, it should be ok.

      Reply
  21. Gg says

    July 25, 2019 at 2:35 pm

    I used this recipe and mine seems too watery 😫 what would you suggest to solve this?

    Reply
    • Jeanette says

      July 25, 2019 at 3:45 pm

      You can either strain some of the extra liquid off or leave it and use it as hot sauce

      Reply

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