Chili Garlic Sauce
Chili Garlic Sauce is one of those things that’s just better homemade. It’s a bold and zesty sauce that pairs well with lots of dishes to add a fun and spicy flair!
This garlic chili sauce is a copycat recipe for Trader Joe’s Chili Garlic Crunch, made fresh, with no preservatives!
If you’re familiar with Chinese-American cooking, you may be familiar with “Huy Fong” chili garlic sauce. This recipe is similar and pairs well with any dish you are looking to add some heat to.
Put it on Hard Boiled Eggs, Air Fryer Vegetables, Air Fryer Filet Mignon, or Sheet Pan Chicken Thighs! Once you get a taste of this chili garlic crunch, there will be no going back.
Why you’ll love it
- Better than store-bought: This homemade chili garlic sauce is fresher, more flavorful, and free of preservatives—perfect if you’re avoiding processed condiments.
- Customizable heat level: Whether you like it mild or fiery, you can adjust the spice to your taste with a few tweaks.
- Versatile: Use it as a dipping sauce, marinade, or stir-fry base—it adds instant bold flavor to noodles, veggies, dumplings, and more.
Ingredients You’ll Need
- Olive oil – For this recipe, I used a light olive oil. It serves as the base of your sauce, so you want to ensure the oil you are using is fresh.
- Herbs & spices – I use dried minced onion, dried minced garlic, red pepper flakes, kosher salt, chili pepper, and smoked paprika.
- Peppers – Surprise! To make this garlic chili sauce, we will be using dried red bell peppers. I love the sweetness these peppers bring to the sauce.
- Fish sauce – If you are familiar with Huy Fong sauce or enjoy the flavors of Asian cuisine, then I highly recommend adding a splash of fish sauce.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
How to Make Chili Garlic Sauce
Step 1: Mix ingredients. Combine all of the ingredients and stir or shake until well combined.
Step 2: Serve or store. Use immediately or store in a glass jar or container with a tight fitting lid for future use!
How to Store
I love to store my homemade sauces in these Weck jars. You can also purchase wooden lids or plastic lids if you prefer those. The jars look so nice, I don’t mind leaving them on the counter!
What to Serve with Spicy Garlic Sauce
This sauce tends to lend itself to Asian dishes. However, you can really put this sauce on anything you are looking to add flavor or bring in some heat.
Some recipes I enjoy adding garlic chili sauce to are:
- Bok Choy with Sesame and Garlic
- Air Fryer Cauliflower
- Blackened Salmon Rice Bowls
- Shrimp Noodle Soup
- Egg Roll In A Bowl
- Katsu Chicken Ramen
- Or my personal favorite: just drizzled onto fresh warm, toasty bread!
More Homemade Sauce Recipes
- Copycat Chick Fil A Sauce Recipe
- 5-Minute Garlic Butter Sauce
- Fish Taco Sauce
- Whole30 BBQ Sauce
- Baja Sauce
- Crab Cake Sauce
If you tried this chili garlic sauce or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Chili Garlic Sauce Recipe
Equipment
Ingredients
- 3/4 cup light olive oil, or other lightly flavored oil
- 3 tablespoons dried minced onion
- 3 tablespoons dried minced garlic
- 2 tablespoons red pepper flakes
- 1 teaspoon kosher salt
- 1 chili pepper, minced
- 2 teaspoons smoked paprika
- 2 tbsp dried red bell pepper
- 1/2 tsp fish sauce, optional
Instructions
- Combine all ingredients in a glass jar and shake/stir until fully combined.3/4 cup light olive oil,, 3 tablespoons dried minced onion, 3 tablespoons dried minced garlic, 2 tablespoons red pepper flakes, 1 teaspoon kosher salt, 1 chili pepper,, 2 teaspoons smoked paprika, 2 tbsp dried red bell pepper, 1/2 tsp fish sauce,
- Serve immediately or store in a glass jar for later.
Notes
Nutrition
Recipe FAQs
Although both delicious in their own way, there is a big difference. You may not know this if you have never made Sriracha from scratch, but it contains added sugar! Sriracha is then fermented (kind of like beer) before bottling which gives it its slightly sour/pungent flavor. This chili sauce doesn’t contain added sugar and is not fermented.
The main difference between a sauce and paste is the thickness and that applies here as well. This sauce is thinner than chili paste. If you are looking for something with a thicker consistency, you may want the paste. I use chili paste to cook with and make sauces out of, this version is more of a condiment for me. The biggest (and most notable) differences are the heat level and texture.
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