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Garlic chilli sauce served
Zesty garlic chilli sauce bursting with heat and flavour

Garlic chilli sauce

Author: Flavelo
Recipes Sauces and Gravies
The secret of perfect chilli sauce is balance: the heat of the pepper, the acidity of the tomato, and the sweetness of the sugar create a rounded whole. In this recipe, pre-frying the garlic gives a deep, roasted aroma to the base, while the vinegar ensures the flavours remain vibrant. Not just a simple hot sauce, but a complex flavour experience that is the best friend of grilled meats.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 6 servings
🔥 Calories 55 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Chopping board and sharp knife
  • Frying pan or small saucepan
  • Rubber gloves (for chopping chilli)
  • Wooden spoon

Instructions

1 ✓

Put on rubber gloves! Halve the chillies, scrape out the seeds (or leave them in if you like it very hot), and chop finely. Grate the garlic.

Tip: The substance giving the chilli its power is concentrated mainly in the veins and seeds. (Capsaicin distribution).
2 ✓

Heat the olive oil over medium heat. Throw in the garlic and fry just until it starts to smell fragrant, but do not brown.

Tip: Due to its high sugar content, garlic burns in moments and becomes bitter. (Maillard reaction overheating).
3 ✓

Add the chilli and fry for 1-2 minutes until the pepper's colour becomes more vivid.

Tip: Frying in fat helps to extract the flavour compounds of the chilli. (Fat-soluble compounds).
4 ✓

Stir in the tomato purée, brown sugar, vinegar, salt, pepper, and a little water to achieve a sauce consistency.

Tip: The acidity of the vinegar counterbalances the sugar and preserves the sauce. (pH reduction).
5 ✓

Simmer on low heat for 10-15 minutes until it thickens and acquires a darker, deep red colour.

Tip: During cooking, the flavours meld and the texture becomes uniform. (Homogenisation).

Recipe FAQ

It became too hot!
Heat is hard to remove afterwards, but you can dilute the flavours with more tomato purée or sugar. Serving with fatty dairy products (e.g. sour cream) can alleviate the sensation.
Not thick enough.
Cook longer on low heat so more water evaporates from it.
Can I use dried chilli?
Yes, but soak in warm water before use, and use less because its flavour is more concentrated.

Ingredients

  • 4 pcs Fresh chilli peppers
  • 3 cloves Garlic
  • 3 tbsp Olive oil
  • 200 g Tomato purée (concentrated)
  • 2 tsp Brown sugar
  • 1 tbsp Vinegar (10%)
  • 1 pinch Salt
  • 1 pinch Ground black pepper
  • 50 ml Water (as needed)