Daily Cooking Quest

Home / All Recipes / Chinese / Garlic Ginger Chili Sauce

Garlic Ginger Chili Sauce

This garlic ginger chili sauce goes perfectly with Hainanese chicken rice. You can make this sauce using chilies, garlic, ginger, and rice vinegar.

Garlic ginger chili sauce is one of the easiest chili sauce to make and is the perfect accompaniment for a lot of Chinese dishes, and is especially suited for Hainanese chicken rice and steamed chicken. Note that you can remove the seeds from the Thai chilies since they can be very hot :) If you keep them in the fridge, this can last at least 1 month. I have had eaten some that have been sitting in the fridge for a couple of months with no detrimental effect.

Garlic Ginger Chili Sauce
Garlic Ginger Chili Sauce

Garlic Ginger Chili Sauce

4.7 from 6 reviews

Author: Anita Jacobson



Prep Time: 10 mins

Cook Time: 0 min

Total Time: 10 mins

Serves: 1 cup

Print Recipe


  • 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.
Indonesian Pantry
Indonesian Kitchen


  • Nessa Nessa says:

    Hi Anita, how long can you keep this kind of chilli sauce in refrigerator?

    • Anita Anita says:

      It should be okay for up to a month in the fridge, Nessa :)

  • joy joy says:

    Can the ingredients be blended and cooked for a few minutes to keep longer in the fridge?

    • Anita Anita says:

      Sure Joy, the taste will still be the same, it will just be smoother (because being blended) and the longer cooking time will definitely help with longer shelf life :)

  • Paul Paul says:

    Hi Anita, I was wondering what sort vinegar you use or this?

    • Anita Anita says:

      Hi Paul, we always use the old school Narcissus brand white rice vinegar in Chinese recipes, but any other Chinese brand white rice vinegar will do.

  • Carmen Carmen says:

    Where would I buy Thai chili?

    • Anita Anita says:

      Hi Carmen, I usually find them sold in Asian groceries, like 99 Ranch Market or Marina. They can be named Thai chilies, or bird eye chilies. Most likely they will be in the produce section, though I have also seen frozen ones which can be a really good substitute when the fresh ones are not available. I hope this helps :)

  • Sylvia Sylvia says:

    Hi Anita, if I skip vinegar will it last too?

    • Anita Anita says:

      Hi Sylvia, if you skip vinegar, the taste will be different. Also, it probably will not last as long :)

  • Jennifer Jennifer says:

    How about freezing to preserve? I have a small bucket full of chillis to use up before frost strikes. (I also have lots of coriander...was thinking of adding that, too).

    • Anita Anita says:

      Hi Jennifer. I haven't tried freezing this sauce before. But I have freeze fresh chilies quite successfully :) So maybe it can work. Never tried freezing coriander before though.

  • Meg Meg says:

    Wow! How easy is that! I should have removed seeds from half the chilis! I added a half cup of water, and brought it to a boil on the stove. It is cooling now, and tomorrow I will make a spicy jelly out of it to serve on baguette and crackers with cheese and shitake/walnut pate! Thank you. I will be more judicious with the chili seeds in the future.

    • Anita Anita says:

      That shitake/walnut pate sounds very tempting Meg! And yes, chilis with all the seeds pack quite a serious punch. I always remove the seeds because otherwise my stomach will not cooperate, haha. If you have no trouble with it, there is no need to do so.

  • Lina Lina says:

    Hallo anita... Resepnya berguna skali jadi bisa bikin sambel bawang yang bisa disimpan lama...

    • Anita Anita says:

      Iya, bisa bikin yang banyak sekaligus Lina. Orang Indo ya begitulah, ga ada sambal serasa makan ada yang kurang. :D

  • Stan Douglas Stan Douglas says:

    Hi , Just found your recipe for chilli,garlic,&ginger sauce . My intention is to use this sauce when cooking prawns(shrimp) and chicken, and my usual practice is to stir-fry approx. 400 grams of one ,together with sliced white onion and sliced capsicum(bell pepper). How much of your sauce would you recommend that I use for this ? My wife and I both enjoy hot,spicy foods , and I usually add 2 - 3 teaspoons of a hot sambal oelek to the wok . I look forward to your advice . Best Regards , S.D.

    • Anita Anita says:

      Hi Stan, I would suggest comparing the spiciness of this chili sauce vs. the spiciness of your favorite sambal oelek. If they are both comparable, you can use the same amount (2-3 teaspoon) when you prepare your shrimp or chicken dish.

  • elizabeth nueva elizabeth nueva says:

    hi, thanks for this recipe..my first time to include ginger in my usual chili garlic sauce. can i use apple cider vinegar instead of rice vinegar? will it alter the taste..

    • Anita Anita says:

      Hi Elizabeth, you can use apple cider vinegar. The taste will be slightly different, but both apple cider and rice vinegar have mild taste, so it is a good substitute. :)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: