B.O.B. Bob and I are both pretty wimpy when it comes to spicy food, however, lately, I think we’ve both come to decide that a little bit of spice can be a good thing sometimes. This sweet and spicy condiment is the perfect example. It’s a little bit sweet, a little bit spicy, and a whole lot of wonderful. And the best part is that it can be used to make just about anything and everything taste better.

Now, it should come as absolutely no surprise that I originally made this sauce to use in Deviled Eggs with Red Chili Garlic Sauce, however, after tasting this sauce for the very first time, I quickly made the decision to use it in a few other recipes as well. So, get ready to see many more recipes utilizing this addictive sweet and spicy sauce very soon. Y’all, it’s about to get a bit spicy around here.

Ingredients:

• 2 Garlic Bulbs, Medium Size
• 8-oz. Whole Red Chili Peppers
• 3/4 Cup Granulated Sugar
• 1/3 Cup Light Brown Sugar, Packed
• 1/3 Cup Apple Cider Vinegar
• 1/2 Teaspoon Kosher Salt

Directions:

1. Remove the peel from the garlic bulbs and individual cloves of garlic. Place the garlic cloves into a medium-sized bowl; set aside.
2. Thinly slice the red chili peppers and discard the stem. Place the sliced chili peppers and seeds into the same bowl as the garlic; set aside.
3. Place the sugars, vinegar, and salt into a medium stainless steel pan over high heat. Cook for 5 minutes, stirring constantly.
4. Add the garlic cloves and sliced red chili peppers. Cook for 4 minutes; stirring constantly.
5. Spoon the garlic, red chili peppers, and liquid into a heat-safe glass jar, container, or bowl.
6. Allow the mixture to cool completely.
7. Purée the cooled mixture for 1 minute in a food processor.
8. Store in an airtight glass jar, container, or bowl. Refrigerate until use.

Suggestions:

• The garlic bulbs I used in this recipe were a little bit smaller than usual. Use as much or as little garlic in this recipe as you choose.
• Use food-safe gloves when slicing the red chili peppers.
• Make sure to stir constantly to prevent scorching or burning.
• Make sure the mixture has cooled before you purée it to prevent melting the plastic food processor container.
• This sauce needs to be puréed because the outer skins of red chili peppers are rather tough.
• When you go to use this sauce, you may need to let it sit at room temperature for a few minutes if it is too thick.

Improvements:

• Use this sauce to baste grilled shrimp.
• Add a little bit of lime juice and zest into the mixture before puréeing it.
• The next time you make deviled eggs, add a few tablespoons of this sauce to the filling.
• Add a tablespoon of this sauce to your favorite salad dressing for an extra kick.
• Use this sauce, combined with olive oil and vinegar, to marinate beef, chicken, or pork.

Print

Yum

Sweet & Spicy Red Chili Garlic Sauce

Ingredients:

• 2 Garlic Bulbs, Medium Size
• 8-oz. Whole Red Chili Peppers
• 3/4 Cup Granulated Sugar
• 1/3 Cup Light Brown Sugar, Packed
• 1/3 Cup Apple Cider Vinegar
• 1/2 Teaspoon Kosher Salt

Directions:

1. Remove the peel from the garlic bulbs and individual cloves of garlic. Place the garlic cloves into a medium-sized bowl; set aside.
2. Thinly slice the red chili peppers and discard the stem. Place the sliced chili peppers and seeds into the same bowl as the garlic; set aside.
3. Place the sugars, vinegar, and salt into a medium stainless steel pan over high heat. Cook for 5 minutes, stirring constantly.
4. Add the garlic cloves and sliced red chili peppers. Cook for 4 minutes; stirring constantly.
5. Spoon the garlic, red chili peppers, and liquid into a heat-safe glass jar, container, or bowl.
6. Allow the mixture to cool completely.
7. Purée the cooled mixture for 1 minute in a food processor.
8. Store in an airtight glass jar, container, or bowl. Refrigerate until use.

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