Hot Garlic Sauce
A fiery and pungent Indo-Chinese sauce bursting with the flavors of red chilies and copious amounts of garlic. Perfect as a dipping sauce for momos or as a base for stir-fries and noodles.
For 8 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Chili Paste
- b.Place the de-stemmed dried red chilies in a bowl and pour 1 cup of hot water over them. Let them soak for 20-30 minutes until they are soft and pliable.
- c.Drain the soaking water. Transfer the softened chilies to a blender.
- d.Add 1/4 cup of fresh water and blend until you have a smooth, thick paste. Scrape down the sides as needed. Set aside.
- 2
Step 2
- a.Sauté the Aromatics
- b.Heat the vegetable oil in a heavy-bottomed pan or wok over medium heat. Once the oil shimmers, add the finely chopped garlic and ginger.
- c.Sauté for about 60-90 seconds, stirring constantly, until they release their aroma. Be very careful not to let the garlic brown, as it will turn bitter.
- 3
Step 3
- a.Cook the Sauce Base
- b.Add the prepared red chili paste to the pan. Cook for 3-4 minutes, stirring frequently, until the paste darkens in color and you see oil starting to separate from the sides.
- c.Pour in 1.5 cups of water, then add the light soy sauce, rice vinegar, sugar, salt, and black pepper powder.
- d.Stir everything together well and bring the mixture to a gentle simmer.
- 4
Step 4
- a.Thicken and Finish
- b.In a small bowl, whisk the cornstarch with 3 tablespoons of cold water until a smooth, lump-free slurry is formed.
- c.While the sauce is simmering, slowly pour the cornstarch slurry into the pan, stirring continuously to prevent lumps.
- d.Continue to cook and stir for another 1-2 minutes as the sauce thickens to a glossy consistency. Remember it will thicken more as it cools.
- e.Turn off the heat. Taste and adjust seasoning if necessary. Let the sauce cool completely before transferring to a sterilized, airtight jar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a vibrant red color without extreme heat, use Kashmiri red chilies and de-seed them before soaking.
- 2To save time, use a mini food processor to finely chop the large quantity of garlic and ginger.
- 3The most critical step is not to burn the garlic. Sauté it only until it's fragrant. Burnt garlic will ruin the sauce.
- 4The sauce thickens considerably as it cools. Aim for a slightly runnier consistency in the pan than you desire for the final product.
- 5For a deeper, umami flavor, add 1/2 teaspoon of MSG (optional) along with the sugar and salt.
- 6Store in a sterilized, airtight glass jar in the refrigerator for up to 3 weeks.
Adapt it for your goals.
Sweet & Spicy
Increase sugar to 1 tablespoon or add 1 tablespoon of tomato ketchup along with the soy sauce for a balanced sweet and tangy flavor, popular in many Indo-Chinese dishes.
Schezwan StyleSchezwan Style
Add 1 teaspoon of coarsely crushed Sichuan peppercorns along with the garlic and ginger for that characteristic numbing heat (málà).
Smoky FlavorSmoky Flavor
Use a combination of Kashmiri chilies and a few smoky varieties like Byadgi or Guntur Sannam chilies for a more complex, smoky profile.
Why this is on our healthy list.
Metabolism Booster
The capsaicin in red chilies is known to temporarily boost metabolism, which can aid in weight management.
Rich in Allicin
Garlic is a potent source of allicin, a compound linked to improved heart health, lower cholesterol levels, and antibacterial properties.
Antioxidant Powerhouse
Both garlic and red chilies are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
This sauce is quite hot. The primary heat comes from the dried red chilies. To control the spice level, use milder Kashmiri chilies and make sure to remove all the seeds before soaking and blending.