Sambal Chili Garlic Dipping Sauce
Sambal Chili Garlic Dipping Sauce
Ingredients
- 1/2 cup fresh red chilies, such as Fresno or Thai bird's eye, roughly chopped
- 6 garlic cloves, peeled
- 2 shallots, peeled and roughly chopped
- 1 tablespoon ginger, freshly grated
- 1 tablespoon brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon fish sauce, optional, for umami
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Combine the chopped fresh red chilies, peeled garlic cloves, roughly chopped shallots, and grated ginger in a food processor. Pulse until a coarse paste forms. Be careful not to over-process; you want some texture.
⏱️ 5 min
- 2
Heat the vegetable oil in a small saucepan or skillet over medium heat. Once hot, add the chili-garlic-shallot-ginger paste from the food processor. Sauté for 5-7 minutes, stirring frequently, until fragrant and slightly darkened. Be careful not to burn the garlic.
⏱️ 7 min
- 3
Stir in the brown sugar, rice vinegar, soy sauce, fresh lime juice, and fish sauce (if using). Bring the mixture to a gentle simmer, then reduce the heat to low and cook for another 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min
- 4
Remove the saucepan from the heat. Taste the sambal and adjust seasoning with salt, adding more if needed. If you prefer a smoother sauce, you can carefully blend it again with an immersion blender or return it to the food processor.
⏱️ 3 min
- 5
Allow the sambal chili garlic dipping sauce to cool slightly before serving. It can be served warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sambal Chili Garlic Dipping Sauce
- 1/2 cup fresh red chilies, such as Fresno or Thai bird's eye, roughly chopped
- 6 garlic cloves, peeled
- 2 shallots, peeled and roughly chopped
- 1 tablespoon ginger, freshly grated
- 1 tablespoon brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon fish sauce, optional, for umami
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Combine the chopped fresh red chilies, peeled garlic cloves, roughly chopped shallots, and grated ginger in a food processor. Pulse until a coarse paste forms. Be careful not to over-process; you want some texture.
⏱️ 5 min - 2
Heat the vegetable oil in a small saucepan or skillet over medium heat. Once hot, add the chili-garlic-shallot-ginger paste from the food processor. Sauté for 5-7 minutes, stirring frequently, until fragrant and slightly darkened. Be careful not to burn the garlic.
⏱️ 7 min - 3
Stir in the brown sugar, rice vinegar, soy sauce, fresh lime juice, and fish sauce (if using). Bring the mixture to a gentle simmer, then reduce the heat to low and cook for another 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min - 4
Remove the saucepan from the heat. Taste the sambal and adjust seasoning with salt, adding more if needed. If you prefer a smoother sauce, you can carefully blend it again with an immersion blender or return it to the food processor.
⏱️ 3 min - 5
Allow the sambal chili garlic dipping sauce to cool slightly before serving. It can be served warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
⏱️ 5 min