Chinese chilli and garlic sauce

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This recipe needs advance preparation!

Recipe review


4/5 As good as the restaurant version. Jerry, aka Chef (talk)

Chinese chilli and garlic sauce
Chinese chilli and garlic sauce
Chillies at West Dean Chilli Fiesta
Servings:Servings: 35 - Makes one 350 g (12 oz) bottle of chilli sauce
Calories per serving:8
Ready in:12 hours, 15 minutes
Prep. time:12 hours, 15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:2nd January 2013
Chinese chilli and garlic sauce

This is a Chinese-style chilli and garlic sauce, of the type you are often served in Chinese restaurants.

If you grow your own chillies, this is a great recipe to use them in.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. Remove the stalks from the chillies.
  2. Slice in half, lengthways and remove the seeds and any white pith.
  3. Leave the chillies soaking overnight in the salt and vinegar.
  4. Pulse to a purée in a food processor.
  5. Add the garlic powder, cornflour and sugar and adjust the consistency to your liking with a little water. Pulse to mix.
  6. Pour into a sterilised bottle.
  7. This will keep forever!


If you don't have white Chinese rice vinegar you can use white distilled malt vinegar. You can also substitute arrowroot for the cornflour.

See also

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