Chili Garlic Sauce

Adapted from


  • 1/2 cup tightly packed dried red chiles (just about any kind will work)
  • 2/3 cup + 1 T cold water
  • 1/8 cup coarsely chopped garlic
  • 1/8 cup coconut aminos
  • 1/8 cup maple syrup
  • 3/4 cup rice vinegar


1. Wearing gloves and being mindful not to touch your eyes (!) break the chiles in half, break off the stems, and rid the chiles of some or all of the seeds (there’s heat in them there seeds). Place the chile pieces in a small pot with the water. If your garlic is somewhat dried out and harsh tasting add it now too. Bring to a boil, cover, reduce the heat, and simmer for 3 to 5 minutes until the chiles are softened and have swelled up a little. If your garlic is young and fresh add it for the last minute of cooking. Remove from the heat and let cool slightly.
2. Carefully combine the chiles, garlic, their cooking liquid, the coconut aminos, and the maple syrup in a food processor, and process or grind to a coarse paste; scrape down the sides of the processor bowl as necessary with a rubber spatula. Add the vinegar and process again. The sauce may seem sorta watery but that’s okay.
3. Transfer the sauce to a clean, dry glass jar and store in the refrigerator preferably for at least a day before using and up to several weeks. (When you make the sauce it will seem watery but letting it settle for a day gives it time to thicken. It also allows the flavors to meld nicely.)


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