Chili Garlic Sauce sure gives life to a lot of dishes. Not only does it provide flavor to bland foods, but it also helps improve their taste. If you are someone who enjoys their meals with a kick of spiciness and garlicky flavor, then this one is perfect for you.
In the Philippines, it is normal to see this condiment in several food establishments. It is often placed in a small container that also has a small spoon. Restaurants place them on every side of the tables for easier access. Filipinos love adding it to soy sauce and calamansi, then they are ready to use it as their dip.
During these recent years, Pinoys love the sauce. The demand resulted in many Filipinos making and selling their own versions. Surely, Filipinos are great consumers of the condiment, but it is not them who were able to think of the concept.
The flavoring is of Vietnamese descent and throughout its history, it has already toured several Asian countries, including the Philippines. The Chinese are also big fans of the dip which they love adding to their dim sum menus.
The people behind the discovery of condiments did not make them to provide health benefits but to give flavor. Although not all of them are unhealthy either. The garlic and chili content of this flavoring may somehow provide minimal health benefits. When it comes to flavor, however, there is a hundred percent assurance that it will bring out the best in many dishes.
As someone who can’t live without condiments, I personally like how chili garlic sauce is unique and flavorful. Its spiciness is just enough to make any meal exciting, plus the taste of garlic is very refined. Pinoys love adding it directly to food or mixed with toyomansi. The sauce tastes perfect with many Chinese dishes too.
- You'll know that it's cooked properly when the color turns dark red or chocolate brown.
- Store the Chili Garlic in a glass container, it can last up to 2-4 weeks when in room temperature.
- Use the chili garlic sauce as your favorite dipping sauce for siomai, lugaw and many others.
- You can use dried or fresh red chili, whichever is available for you.
- red chili - you can use minced fresh, dried chili or even chili flakes
- vegetable oil - alternatively, you can use olive oil
- garlic - peeled and minced
How to Cook Chili Garlic Sauce
- Using a food processor, mince the garlic and chili separately. You can also manually mince them using a knife.
- Heat the oil in a pan over medium heat and add the peppercorn. This is the same procedure to make peppercorn oil. Cook it for about 3-4 minutes. Using a skimmer ladle/strainer spoon, remove those peppercorn on the pan.
- Add the garlic, cook until golden brown while stirring occasionally. Add the red chili and continue to cook until it turns dark red or chocolate brown. You may need to turn off the heat before it change to chocolate brown, just keep on stirring to continue cooking the chili.
Chili Garlic Sauce Recipe
- 1 ½ cup red chili minced
- 1 cup vegetable oil
- 1 head garlic
- 1 ½ tbsp peppercorn
- Use a food processor to mince the garlic and chili separately. You can also use mortar and pestle for mincing.
- Heat a pan over low-medium heat, add the vegetable oil. Once it is hot enough, add the peppercorn and let it cook for about 2 minutes until fragrant. Using a skimmer ladle/strainer spoon, remove the peppercorn on the pan.
- Add the garlic, let it cook until fragrant and golden brown. Add the chili, stir occasionally and cook for another 5-7 minutes until it turns dark red. Turn off the heat and continuously stir while the oil is still hot. It's ready when it turns dark brown.
- Store in a glass container for up to 2-4 weeks. Add it to give a little kick to your stir-fry, siomai, lugar and many others.