Difference between revisions of "Garlic Chili Sauce"

Revision as of 13:53, 28 May 2025

← sauces

1.5 oz garlic cloves, finely minced
1 oz ginger, finely minced or grated
4 Tbsp avocado oil
1 Tbsp avocado oil
1 tsp coarse sea salt, or more to taste
1 Tbsp allulose syrup, or more to taste
1 Tbsp toasted sesame seeds
1 tsp toasted sesame oil
1 Tbsp coconut aminos
2 Tbsp tamari sauce (or soy sauce)
2 Tbsp rice vinegar
1/2 tsp Sichuan peppercorn powder (optional)

Instructions
In a heavy-bottom small saucepan, start the pan cold with 4 tbsp avocado oil. Add the minced garlic and simmer over low heat to infuse the oil with garlic flavor. Stir until the garlic turns in light golden brown, about 5 minutes.

Add the ginger and salt and continue to gently bloom and infuse the oil over low heat for another 2 minutes.

Add the chili flakes, sweetener, sesame seeds, the remaining 1 tbsp avocado oil, and sesame oil, and continue to stir the sauce and simmer for another 3 minutes.

Add the coconut aminos, tamari, vinegar, and Sichuan peppercorn powder, if using. Stir and taste to adjust with more salt or sweetener.

Bring the sauce to a gentle simmer then turn off the heat.

Once the sauce is cool to room temperature, transfer it into a glass jar to pack and seal. Store the sauce in the fridge. Good for a month.

Note: you can use any sweetener you like, the original recipe called for 1 Tbsp brown coconut sugar