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Paleo Chili Garlic Sauce

27 January, 2014 by Slim Palate 17 Comments

Chili-Garlic-Sauce-Via-Slim-PalateI’ve been on an asian food kick lately. I don’t know what it is but I’ve just been craving asian food like a pregnant woman craves ice cream and pickles. In fact the pregnant lady joke is completely relevant in my mind since my cookbook is soon to be birthed so maybe that’s all a part of the process. I’m actually supposed to get my early copy and review copies this february, so I’m ecstatic about that. Also you should expect a bibimbap to accompany this recipe later this week because I served this with it. I just decided to make the chili garlic sauce a separate recipe because it deserves it’s own post because it’s a special condiment to me.

Washed-Fresno-ChiliesBelieve it or not my all time favorite asian condiment is not sriracha sauce but in fact chili garlic sauce. It’s most likely because I never really tried it as a kid or while I was growing up so I never got the chance to even think about it until I started eating healthy and avoiding added sugar in things (and well, it has added sugar) . I know, it’s like a foodie sin; almost as if I’ve broken a blood pact or something. I feel tainted because of it but then again there’s not much I can do about it other than enjoy my chili garlic sauce and face the wrath of the foodie community.

Garlic-ClovesNow the store bought chili garlic sauce that you find usually has a ton of added preservatives and various other questionable additives. Really I’m kind of baffled by the addition of preservatives to something that has vinegar in it seeing as vinegar is a natural preservative. I’m really unsure of the reasoning behind like that. Ah yes, it needs the authentic preservative flavored taste. Nothing says put me on your food like “potassium sorbate” and “sodium bisulfite”. The fact that it’s not organic also keeps it from being attractive to me. Come on chili garlic sauce makers, you’re doing a pretty bad job of reeling me in here.

Slice-FresnoThe funny thing that I noticed after I made this was that my chili garlic sauce tastes better than the store bought kind and it’s pretty dang easy to make. I’m not trying to be cocky or anything but I’m just saying, since it’s freshly made and hasn’t been sitting in a plastic bottle for however many months or years. All it takes is some fresh chilies pureed with some garlic, vinegar and salt and then to simmer it for 7-10 mins and you get a chili garlic sauce that’s synthetic preservative free, Paleo, and organic if you buy organic chilies. Now you can smother all of your dishes in it. Actually that’s not recommended it’s quite a bit spicy.

Chili-Garlic-Sauce-from-Slim-Palate

Paleo Chili Garlic Sauce
 
Print
Prep time
3 mins
Cook time
10 mins
Total time
13 mins
 
A synthetic preservative free, sugar free, Paleo and Whole 30, homemade recipe for the addictive condiment of coarsely ground chilies and garlic that goes with just about everything. Adapted from Homemade Chili Garlic Sauce (Tuong Ot Toi) by Viet World Kitchen.
Ingredients
  • 8 ounces fresno chilies
  • 6 cloves of garlic peeled
  • 2½ tablespoons unseasoned rice vinegar or distilled white vinegar
  • ¾ teaspoon salt
Instructions
  1. De-stem and chop fresno chilies and place in a food processor along with the seeds. The more seeds you add the spicier it will be. Add the garlic, vinegar and salt. Blitz until you get a slightly coarse paste.
  2. Pour pureed chile mixture into a smalll saucepan and bring to a boil over medium heat and then lower the heat to a gentle simmer. Simmer gently for 7-10 minutes or until it not longer has a raw scent.
  3. If you want you're sauce more fine then place it back in the food processor at this point and blitz it a few more times. You may serve it immediately but it's best after the flavors have had at least 4 hours to meld; overnight preferably.
Notes
Note about rice vinegar: Make sure you get unseasoned rice vinegar, there are types of rice vinegar called seasoned rice vinegar that have added sugar.
Note about seeds from the chilies: I used all of the seeds and it was just fine for me, quite spicy, but tolerable. If you're afraid of it being too spicy then use only half of the seeds.
3.2.2265

Related Links:

Ancho Chile Braised Country Style Pork Ribs

What can I do with Thai Chili Garlic Sauce? – The Kitchn

Paleo Sriracha – Nom Nom Paleo

Vietnamese Inspired Chicken and Cabbage Salad (Paleo) – The Urban Poser

Filed Under: Recipes, Spreads, Sauces, Dips and Dressings Tagged With: chiles, chili garlic sauce, garlic, hot sauce, sauce, sriracha

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Comments

  1. Kate says

    28 January, 2014 at 10:41 am

    This looks great and really easy. Now to find some ‘Fresno’ chilis. Pretty tough here in Atlantic Canada unless I grow them myself…in a greenhouse. Alternative chill variety suggestions??

    Reply
    • Slim Palate says

      28 January, 2014 at 10:48 am

      I could certainly see red ripened jalepenos, or red thai chilies working just fine with little problems.

      Reply
  2. Claire says

    3 June, 2014 at 4:04 am

    Hi,

    Thanks so much for sharing your recipe!

    Any idea how long this sauce will keep for? I’m the only one that will be eating it – :p

    x

    Reply
    • Slim Palate says

      4 June, 2014 at 8:13 pm

      It should keep for a good long time. Mine has been in the fridge for months and it’s still good. Unsure of an exact expiration date though. You will know it’s bad if it smells bad.

      Reply
  3. Liza M Sangual says

    12 July, 2015 at 3:58 am

    I have a chili garlic concoction as well the philippine ways of infusing our chili garlic sauce please visit us on instagram at spice.ph

    Reply
  4. Megan says

    18 September, 2015 at 7:38 am

    Have you ever water-bath canned this recipe? Not sure the vinegar ratio is high enough for water-bath, so curious.

    Reply
  5. Rachel says

    24 May, 2017 at 10:01 pm

    Is there any reason not to use apple cider vinegar? Has anyone tried it?
    Thanks so much for the recipe.

    Reply
    • Slim Palate says

      29 May, 2017 at 5:03 pm

      It’s just more of a flavor thing, you can still totally use it if you like. – Joshua

      Reply

Trackbacks

  1. Bibimbap | Slim Palate says:
    30 January, 2014 at 7:30 am

    […] Paleo Chili Garlic Sauce or The gochujang sauce from ancestral table below […]

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  2. Egg Foo Young | Slim Palate says:
    27 February, 2014 at 3:24 pm

    […] things for serving: Paleo Chili Garlic Sauce, Paleo […]

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  3. Paleo Tan Tan Men | Of Quilts and Quince says:
    18 March, 2014 at 2:12 pm

    […] a health store, or even better you can make it yourself, which I totally plan do to soon using this recipe) 2 tablespoons sesame paste (I used tahini, or you can use toasted sesame past) 2 tablespoons GF […]

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  4. Sunday March 30th Food Log | Eating Myself to Thin says:
    1 April, 2014 at 3:16 pm

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  5. Paleo Egg Foo Young | Naturopathic Healing says:
    27 August, 2014 at 5:04 pm

    […] things for serving: Paleo Chili Garlic Sauce, Paleo […]

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  6. Turkey and Cabbage with Chili Garlic Sauce | Pain-Free Kitchen says:
    14 January, 2015 at 9:42 pm

    […] it from being Whole30 approved. But if you are looking for something similar that will work, the Slim Palate has a recipe so you can make your […]

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  7. Chili Garlic Sauce | All The Bacon And Eggs says:
    22 February, 2015 at 8:39 pm

    […] (adapted from Slim Palate) […]

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  8. Paleoish Korean Bibimbap Bowls | a Skinny Rich Girl says:
    30 March, 2015 at 8:56 am

    […] is not perfectly paleo, so if you are being strict, you will want to make your own… here is a recipe that could […]

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  9. Superleckere, superschnelle Chili-Soße – myfoodjungle says:
    22 February, 2016 at 11:37 am

    […] übrigens auf Slim Palate Paleo Chili Garlic Sauce und ein wenig nach meinem Geschmack […]

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