This simple no-cook Garlic Chili Sauce is a tasty condiment to have on hand. It is the perfect dip for dumplings, crackers, and Hainanese chicken rice.
There are many different kinds of chili condiment used in Malaysian cuisine. Sometime back, I shared this versatile Fried Chili Paste eaten mainly with noodles or used as an ingredient in fried noodles and rice. Today, I am going to share with you this tasty Garlic Chili Sauce used as a dip for dumplings and crackers. It is also a must-have condiment for Hainanese Chicken Rice.
Fresh No-Cook Garlic Chili Sauce
This Garlic Chili Sauce is a fresh no-cook version. The ingredients are simply blended together, giving it a brighter taste and color. Some people prefer it cooked so that it has a longer shelf life. A little oil may be used during the cooking. This changes taste slightly. I personally prefer it fresh with a slight bite from the ginger and garlic.
Similar Tools Used in Making This Garlic Chili Sauce
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Oster 6-Cup Glass Jar 12-Speed Blender, Brushed Nickel
Pyrex Prepware 1-Cup Measuring Cup
This simple no-cook Garlic Chili Sauce is a tasty condiment to have on hand. It is the perfect dip for dumplings, crackers, and Hainanese chicken rice.
(Makes 1½cups sauce)
- 8 to 10 red chilies (seeded and cut) (8 oz/225g)
- 2 inch ginger (peeled and cut into pieces) (60g)
- 6 cloves garlic (peeled)
- 1 tsp salt
- 2 tbsp sugar
- ½ cup rice vinegar (120ml)
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Place all ingredients in a blender and blend until desired consistency.
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Transfer to a glass jar and consume within 2 weeks.
Recipe Video
Good recipe, but what are the “red chilis”? There are so many kinds and I want to find the pepper that will give me the right flavor. Could you tell me the name of the chili used please?
I can only get one kind of red chilies here and they are called Red Fresno chilies. You can use any kind of red chilies. After adding ginger, garlic, and vinegar, any difference in taste will be minimal.