DIY: Homemade Garlic Chile Sauce

by Shawnda on July 11, 2012

in Condiments,DIY

Homemade Garlic Chile Sauce

Oh, sriracha. I adore that stuff. At some point in the last year or so, it supplanted Tobasco as my favorite hot sauce. It’s sweet, it’s spicy, and with a nice dose of garlic, it’s far more flavorful than the little bottle with the red lid.

And with only 5 ingredients, it’s so easy to make your own garlic chile sauce at home. Fresher. And with less (no!) xanthum gum.

The red bell peppers give body to the sauce as well as sweeten it naturally (no added sugar!). And then you’ll get the heat. If you’re not big on heat, consider using less peppers than the recipe calls for (the original recipe called for 4 habaneros or other spicy red or orange peppers).

I used tepin chiles after my 2-year-old stumbled upon a small bush growing wild in our backyard. “Strawberry hurt” were the first words she finally muttered after several minutes of crying and drooling like she had rabies. And for good reason – tepin chiles are hot.

Tepin Chiles

Like, crazy *@&!#% hot. They’re either almost as hot as habanero peppers or as hot as habanero peppers, depending on which site you look at. They’re the official native pepper of Texas (the distinction is important so as not to offend jalapenos) and mostly grow wild because the seeds won’t germinate unless they’ve passed through a bird.

Our wild little plant is growing in the neglected corner of the backyard… right under a power line.

Because the sauce doesn’t have any commercial thickeners, the texture will resemble a fresh, homemade tomato salsa. And after the flavors get a chance to settle for a few days, you’re only problem will be figuring out how to work a spoonful of the vibrant red-orange sauce into everything from breakfast to dessert :)

Homemade Garlic Chile Sauce

A sweet and garlicky chile sauce for sriracha fans that's made with summer's freshest - and hottest - peppers.


  • 2 red bell peppers, seeds and stems removed
  • 2-4 spicy red or orange peppers (like a habanero, fresno, etc), stems removed (I used 8 tepin chiles)
  • 3/4 cup white vinegar
  • 5 cloves garlic
  • 1/2 tsp salt


  1. Roughly chop the bell peppers, spicy peppers, and garlic and add to a small sauce pan with the vinegar and salt.
  2. Bring to a boil and then reduce to a simmer, cooking for another 10 minutes.
  3. Don't stand over the pot, deeply inhaling the fumes.
  4. Transfer the pan contents to a blender and blend ~10 seconds or pulse until you reach desired consistency.
  5. Transfer to a jar (or jars) and let come to room temperature.
  6. Cover and refrigerate for 3 days before eating.
  7. The sauce will keep for weeks - months! - in the fridge.


Yields: ~2 cups

Adapted from the New York Times

Estimated time: 20 minutes

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