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Dorothy Thomas

Chili Sauce Recipe

A fiery, flavorful chili sauce made with fresh red chilies, garlic, and vinegar. Perfect as a condiment, marinade, or dipping sauce!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 1
Course: Condiment, Sauce
Cuisine: Asian-Inspired, International
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 10-12 Fresh red chilies
  • 4-5 Garlic cloves
  • ½ cup White vinegar
  • 2 tbsp Sugar
  • 1 tsp Salt
  • ¼ cup Water

Equipment

  • Blender/Food processor
  • Small saucepan
  • Sterilized glass jar/bottle

Method
 

  1. Wash and roughly chop chilies (remove seeds for milder sauce).
  2. Combine chilies, garlic, vinegar, sugar, and salt in a blender. Process until smooth.
  3. Pour mixture into a saucepan. Simmer on low heat for 10–15 minutes, stirring occasionally. Add water if too thick.
  4. Let cool completely before transferring to a sterilized jar. Refrigerate for up to 1 month.

Notes

  • Heat Level: Use fewer chilies or remove seeds to reduce spiciness.
  • Variations: Add ginger or lime juice for extra flavor.
  • Storage: Always use clean utensils to avoid spoilage.