During the summer, I enjoy preparing a variety of steamed dishes. Today, I’m excited to share a topping sauce that has become a staple in my kitchen. With just garlic, ginger, and fresh peppers as the primary ingredients, we will create an exceptional garlic chili sauce perfect for noodles or as a flavorful addition to Asian stir-fries. Following this recipe, I’ll also share how to use this sauce on steamed oysters, which is my favorite way to enjoy it over various steamed dishes.
About the Peppers
When crafting chili paste or sauce, I always recommend using at least two or three types of peppers. The smaller varieties, known as “facing heaven,” provide the heat for the sauce, while the larger ones, though milder, contribute a vibrant red color.
You can substitute the facing heaven peppers with small Thai chili peppers and use cayenne pepper in place of the larger varieties.
How to Make Garlic Chili Sauce
Prepare the Chili Peppers
Initially, I would mince the peppers and garlic by hand. However, I later discovered that using a food processor is a much simpler method. It also spares my hands from the strain.
Employing a push-and-pause method to chop the chili peppers and garlic allows for some larger pieces to remain. Press the button for about 2 to 3 seconds, then stop. Wait for the processor to come to a complete halt before repeating this process 3 to 4 times.
Infuse the Oil
A key flavor component of this garlic chili oil is the infusion of aromatics and spices. Begin by adding scallions, star anise, Sichuan peppercorns, and ginger slices to the oil while it is still cool. Simmer for approximately 5-8 minutes, until the aroma becomes prominent.
Be careful not to overheat the oil, as this can lead to burning and a bitter taste in your sauce.
Afterward, remove the aromatics, reduce the heat, and add the garlic. It’s crucial to use low heat to avoid burning the garlic.
Next, add the chopped chili paste.
Simmer for about 15 minutes until the sauce is well blended, then incorporate light soy sauce and other seasonings.
Allow the sauce to cool completely before transferring it to an airtight container, where it can be stored for up to one month.
My favorite way to use this garlic chili sauce is to top it on steamed dishes, particularly tofu, vegetables, and seafood. Here are some of my top recommendations for pairing with this sauce:
- Steamed tofu – you can omit the Thai pepper and use this sauce as a substitute.
- Tofu and egg one pot – mix the sauce with other seasonings to enhance the heat level.
- Prepare fresh oysters and top with the sauce, then steam for 5 minutes. This is our steamed oyster with chili sauce.
