Vietnamese Chili Garlic Sauce (cooked and raw versions)
Prep time
Cook time
Total time
You can buy chili garlic sauce, but this homemade version is so easy, and has such a fresh taste, that you might never go back t the jar!
Author: Christine W.
Recipe type: Sauce
Cuisine: Vietnamese
Serves: 2 cups
Ingredients
Raw version
1½ pounds. red, hot chilis (cayenne, thai, serrano, jalapeño, etc.), roughly chopped with stems removed & discarded
12 garlic cloves, peeled
6 tablespoons white vinegar
2 tablespoons sugar
2 teaspoons salt
Cooked version
1½ pounds red, hot chilis (cayenne, thai, serrano, jalapeño, etc.), roughly chopped with stems removed & discarded
15 garlic cloves, peeled
6 tablespoons white vinegar
6 tablespoons sugar
2 teaspoons salt
Instructions
Raw version
Place the chilis, garlic, vinegar, sugar, and salt in your food processor and pulse until thoroughly blended but still coarse in texture.
Taste, and season with more sugar and/or salt, if desired.
Transfer the sauce to an airtight jar and store in the refrigerator.
Cooked version
Place the chilis, garlic, vinegar, sugar, and salt in your food processor and pulse until thoroughly blended but still coarse in texture.
Transfer the mixture to a saucepan over medium heat, and bring the mixture to a rolling boil. Reduce the heat to low and simmer the sauce for approximately 5 minutes, or until it loses loses its raw smell.
Taste, and season with more sugar and/or salt, if desired.
Remove the pan from the heat and allow the sauce to cool completely.
Transfer the sauce to an airtight jar and store in the refrigerator.