Garlic Ginger Chili Sauce

4.7 from 6 reviews

Author: Anita Jacobson



Prep Time: 10 mins

Total Time: 10 mins

Serves: 1 cup


  • 20 red bird-eye chilies, remove seeds (optional)
  • 10 cloves garlic
  • 2 inches ginger
  • 8 tablespoon rice vinegar
  • 2 teaspoon salt
  • 3 tablespoon sugar


  1. In a food processor, grind the chili, garlic, and ginger into a coarse paste.
  2. Transfer the chili paste to a mixing bowl. Mix it with vinegar, salt, and sugar.
  3. Store chili paste in a sterilized glass jar. Please always use a clean spoon to scoop up the amount of chili paste you need to avoid spoilage. It should stay fresh for up to 1 month in the fridge.

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