If you love bold flavors and a kick of heat, there's nothing quite like the fiery and tangy taste of homemade chili garlic sauce. Whether you're stirring it into soups, adding a zing to your stir-fry, or using it as a dipping sauce, this versatile condiment brings depth and warmth to any dish.
Best of all, crafting your own version allows you to control the balance of spice, garlic, and salt, tailoring it to your perfect palate.
In our household, with family members who are spice-intolerant, this sauce has become the perfect solution. Everyone can add their own level of tasty heat to their meals, making it a great way to enjoy the flavors without overwhelming anyone. Join me as we dive into the simple yet rewarding process of making your very own batch of chili garlic sauce at home. It's fresher, tastier, and packed with that homemade goodness you just can't find in a store.
The chili peppers you use will make a difference in both flavour and heat.
Our favourite is a pepper named Cyklon that have been cultivating for years ever since my son included it into our garden. Originating from Poland, the Cyklon pepper is an Heirloom favorite across Eastern Europe for its medium-thin flesh, making for effortless drying into spices like chili powder and paprika. These fruits have become famous for their juicy and flavorful taste.
As the name suggests, the two star ingredients in this recipe are chilies and garlic. We use so much of it—and love to share it as gifts—that we grow both ingredients ourselves. Plus, growing them ensures they’re organic, which is always a priority in our kitchen.
Caution: When you’re working with chilis, it's best to wear gloves. Be sure to wash your hands immediately after, and avoid touching your face and eyes.
List of Ingredients
4 Cups of roughly chopped and "mostly" seeded Chili Peppers. (no need for perfection here)
Around 30 cloves of Garlic peeled
1 Tomato
3/4 Cup of Organic Apple Cider Vinegar
2 Tbsp freshly squeezed lemon juice
1 Tbsp salt
Step 1: Let’s Get Started
Roughly chop and deseed chili peppers and and add to a food processor. Quarter the tomato and toss it in, and sprinkle your peeled whole garlic cloves on top. Puree to desired consistency, no need to be as smooth as hot sauce.
Scrap the mixture into a pot for simmering.
Add the Apple Cider Vinegar, Lemon Juice and Salt. Stir this aromatic mixture occasionally as it simmers for 30-40 min.
Step 2: Preserving Your Fabulous Sauce
While the sauce is simmering prepare your jars (I usually have them ready in a completed dishwasher cycle) and your lids. You can re-use older bands but be sure to use new snap lids.
Put the lids and bands in a separate saucepan of simmering water until ready to use (do not boil).
Place your jars on a heat resistant surface close to your pot of sauce.
Remember to be stirring occasionally.
You know it's close to being ready when you see foam appearing.
Carefully skim the foam off and simmer just a little longer.
Your sinuses are probably nicely cleared by now! LOL
Carefully fill your chosen size jar leaving
½-inch (1 cm) headspace
Use a paper towel to wipe the rim of each jar and be sure to give each of them a good swivel back and forth to remove the air bubbles.
Then use tongs to place a lid onto each jar.
The screw band should be tightened just to fingertip tight. It is important not to use force when applying two-piece lids. During processing, air is forced out of the jar. If the screw band is too tight, air cannot escape.
If you jar and lid when everything is hot there is no need for a water bath to ensure a seal.
Once the jars cool test them for a seal. To check the seal, press down on the lid. It should be concave and immovable. If it pops back up it is not sealed and should be refrigerated and eaten soon.
After opening, it remains safe to consume for approximately 6 to 9 months when stored in the refrigerator. Although I have no idea why it wouldn't be used up by then. 😊
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