I found myself strolling through the Louvre, trying to figure out if the Mona Lisa was low-key smirking at my touristy outfit. The thing about art – especially when you’re surrounded by magnificent works like the Venus de Milo – is that it can give you some real chuckles when you connect it to the strangeness of life. When I saw the arms missing on that statue, I couldn’t help but wonder if she also had trouble keeping everything together when cooking up a storm in the kitchen. Speaking of storms…
Buckle up, because this Garlic Chili Sauce I’m about to unleash could give those Renaissance masterpieces a run for their money. I mean, who needs Mona Lisa’s mysterious smile when you’ve got a sauce so good it’ll have people swooning left and right? Let’s not forget the real masterpiece here – your taste buds!
And while I may not have painted the ceiling of the Sistine Chapel, I guarantee this sauce will be a true artwork of flavors. Picasso, honey, step aside. It’s time for us home cooks to shine, and I can assure you, this sauce will have you feeling like the culinary Michelangelo of your own kitchen.
Trust your inner creative genius as we’re about to embark on a finger-licking, flavor-packing journey where Garlic meets Chili and sparks may fly. Art history will never taste the same again! So let’s get saucy and create our very own edible masterpiece, because who says art can’t be utterly delicious?
- Walnut oil – A nutty flavor and aroma that enhances the sauce. You can also use other oils.
- Red onion – A sweet ingredient that balances the spices.
- Garlic ginger paste – A blend of ginger and garlic that gives the sauce a strong aroma and depth of flavor.
- Red chili pepper and green chili pepper – Adds heat to the sauce and can be made spicier by leaving the seeds in.
- Ketchup – A tangy flavor and thickness to the sauce.
- Honey – Balances the spiciness of the peppers.
- Sweet chili sauce – A sweet and spicy ingredient that adds a level of heat to the sauce.
- Soy sauce – Adds umami flavor to the sauce.
- Cashews – A crunchy texture and nutty flavor. Can also use almonds, peanuts or other nuts.
- Green onions – A freshness and aroma to the sauce.
- Dice up that red onion and both chili peppers. If you’re feeling brave and like a little extra heat, leave the seeds in, but if you’re looking for a milder sauce, go ahead and take them out.
- Next, heat up a saucepan and toss in the diced onions, chilis, and garlic ginger paste, along with a swirl of oil.
- Stir-fry gently until the onions are nice and soft, this should take about 5-7 minutes.
- Now, it’s time to add in the flavor party! Throw in the ketchup, honey, sweet chili sauce, and soy sauce, then mix well until everything is combined.
- Let the sauce come to a simmer and let it cook for another 5 minutes or so.
- Want a little crunch? Top the sauce with cashew chips and sliced green onions right before serving.
Serving Suggestions for Garlic Chili Sauce
This delicious Asian-inspired garlic chili sauce is perfect for adding a spicy kick to any dish! Here are a few fun ways to use it:
- Serve it as a dipping sauce for crispy fried chicken wings or wontons.
- Use it as a marinade for grilled or roasted meats like chicken, beef, or tofu.
- Spoon it over stir-fried noodles or rice for a quick and easy meal.
- Drizzle it over steamed or roasted vegetables like broccoli, carrots, or snap peas.
- Toss it with your favorite salad greens for a spicy twist on a classic salad.
- Use it as a condiment for sandwiches, burgers, or hot dogs for a spicy twist on your favorite foods.
- Add a spoonful to your favorite soups or stews for a spicy flavor boost.
What kind of oil do I need for this recipe?
This recipe calls for 1/2 Tbsp of Walnut oil but you can use any kind of oil you have on hand, like vegetable oil, canola oil, or even olive oil. But keep in mind that each oil will bring its own unique flavor to the sauce.
Can I use fresh garlic and ginger instead of garlic ginger paste?
Sure thing! Just add 1 part ginger to 2 parts garlic and a splash of oil into the blender and you’ll have fresh-made garlic ginger paste that’s even better than bottled. That way, you can control the level of spiciness, sweetness and flavor.
Can I make this recipe soy-free?
You can definitely make this recipe soy-free by swapping soy sauce for coconut aminos. Keep in mind that coconut aminos are naturally quite sweet, so you might want to scale back the honey slightly.
Can I use a different kind of chilies for this recipe?
This recipe calls for 1 red chili pepper and 1 green chili pepper, but you can use any kind of chili you like or can find at the store. If you like it spicier you can use jalapeno or serrano pepper or if you want a milder flavor use a poblano pepper. Just keep in mind the heat level of the pepper you are using.
Can I bottle this sauce to save it for later?
Definitely! This sauce stores well in the fridge for up to 2 weeks. If you’re bottling it to save, add the cashews and green onions while serving. But you can also freeze it in small batch for future use. Just thaw it in the fridge overnight before serving.
Garlic Chili Sauce
- Cutting board
- Chef’s knife
- Sauce pan
- Wooden spoon
- 1/2 tablespoon high-quality extra-virgin olive oil
- 1 large red onion, diced
- 2 teaspoons freshly grated ginger
- 4 cloves garlic, minced
- 1 large red chili pepper, diced
- 1 large green chili pepper, diced
- 1/2 teaspoon dried red chili flakes
- 3 tablespoons high-quality ketchup
- 1 tablespoon honey
- 2 tablespoons sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 1/2 cup toasted cashews, roughly chopped
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
- Black pepper, to taste
- Heat the olive oil in a saucepan over medium heat.
- Add the diced red onion and cook until soft and translucent, about 5 minutes.
- Stir in the grated ginger and minced garlic, and cook for another 2 minutes, until fragrant.
- Add the diced red and green chili peppers, along with the dried red chili flakes, and cook for another 2 minutes.
- Stir in the ketchup, honey, sweet chili sauce, and soy sauce, and bring the mixture to a simmer.
- Reduce heat to low and let the sauce simmer for 10 minutes, until thick and flavorful.
- Stir in the chopped cashews and cilantro, and season with salt and black pepper to taste.
- Serve the sauce warm, and enjoy!
If you prefer a smoother sauce, you can blend the mixture with an immersion blender or transfer it to a blender and blend until smooth.
The sauce can be stored in an airtight container in the refrigerator for up to 1 week.