This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. This helps keep the content on my site free. please read my disclosure here
With just 5 ingredients, you can make a one-litre jar of this spicy pickled Thai chili-garlic sauce that lasts up to 6 months if stored well, tightly sealed, in the refrigerator. You can use it on anything you desire such as noodles, rice, soups, and sauces for a delicious kick of flavour!
If you love spicy food, you have come to the right place! This recipe makes enough to last a while, especially if you love your food elevated! You can enjoy them on stir-fried noodles, with barbecued meats, mixed with soy sauce, and more! Skip the store-bought version and try this homemade sauce. Not to be confused with sweet chili sauce!
Thai chilies can be purchased in the green or red variety and pack a really nice punch to any dish you use them in. Green chilies tend to be more sharp and spicy, while red chilies are slightly milder with a more developed flavour. You can use either one for this recipe. The spice level ranges between 50,000 to 100,000 on the Scoville scale which places it a couple of spots above the Jalapeno peppers. If you are wondering what the Scoville scale is, according to Wikipedia, it measures the pungency (spiciness or “heat”) of chili peppers in Scoville Heat Units (SCH) based on the concentration of capsaicinoids (aka. capsaicin). Capsaicin (cap-SAY-sin) is the heat level you encounter depending on the type of pepper you consume. In simpler terms, it means the oil concentration in the seeds is what gives you the sweaty, burning sensation on your lips and tongue.
*Good To Know*
- Why add sugar to pickled chili sauce?
Other than vinegar, sugar helps tame the heat in the chilies. This is a great way to make it more palatable but also add a favourable balance between the salt and vinegar in the sauce. - I can’t find red Thai chilies, can I use green Thai chilies?
Green Thai chilies tend to be more sharp and spicy, while red chilies are slightly milder with a more developed flavour. You can use either one. - How long will this pickled chili sauce last?
I keep mine in a 1 Litre canning jar, such as this Bernardin one, tightly sealed in the refrigerator. It usually lasts up to 6 months with moderate use.
Ingredients you will need:
- fresh red (or green) Thai chilies
- fresh garlic
- white sugar
- kosher or sea salt
- white vinegar
How to prepare chilies
Tip
- If you want to tame the chilies further (before mincing), you can remove the seeds from each chili pod and then soak them in room temp or cold tap water with vinegar solution between 30 minutes to 1 hour.
Work smarter, not harder!
Combine and store chili sauce
Fold the garlic into the chili with a spatula. Then spoon the chili garlic mix into a 1 Litre glass jar.
Lastly, pour in the white vinegar and stir the jar with a spoon. Close the lid and rinse the jar under warm tap water to clean it or wipe the jar clean with a moistened paper towel. Store in the refrigerator and enjoy with any food you like to boost with a fire-cracking, garlicky kick!
Minced Chili-Garlic in Vinegar Sauce (1 L Jar)
Ingredients
- 2 cups fresh red Thai chili peppers, rinsed & stems removed
- 4 bulbs garlic, trimmed & peeled
- 1 cup white granulated sugar
- 3 Tablespoons kosher or sea salt
- 1½ cups white vinegar
INSTRUCTIONS
- Rinse chilies under cold running tap water in a colander. Then with your fingers (and gloves on), break off the green stem to discard and place chili into a bowl. Repeat this until all chilies are stemmed.
- Add all of the trimmed, peeled garlic to the food processor bowl. Pulse it 16 times to mince the garlic and set it aside in a bowl.
- No need to rinse out the processor bowl. Add the chilies, sugar, and salt. Pulse your processor 20 times to mince the chilies with seasoning. Add chilies to a large mixing bowl and set aside.
- Fold the garlic into the chili with a spatula. Then spoon the chili garlic mix into a 1 Litre glass jar.
- Lastly, pour in the white vinegar and stir the jar with a spoon. Close the lid and rinse the jar under warm tap water to clean it or wipe the jar clean with a moistened paper towel. Store in the refrigerator and enjoy with any food you like to boost with a fire-cracking, garlicky kick!
Tips
I keep mine in a 1 Litre canning jar, such as this Bernardin one, tightly sealed in the refrigerator. It usually lasts up to 6 months with moderate use.
