EASY Lemongrass Chili Sauce!
Are you guys ready for the heat?!
I brought to you, the Asian mother sauce, Easy Lemongrass Chili Sauce!!
It can go on anything and everything you possibly can think! Spicy up your ramen or any noodles soups (or just any soup, even creamy soup!), dress up the take out meals (fried rice, noodles, veggies, meats and etc) with a little dollop. Heck, if your food is not as spicy and flavorful as you wanted, just add this easy chili sauce on! You will be in heaven. You’re welcome. Oh, almost forgot to mention you can use this chili sauce as a spread on your cracker/bread, dipping sauce for any sausage, a bit on your sandwich… ah! So good!
And it’s SO EASY to make at home!
Heat oil in a wok or pan over low heat (if you’re using gas stove) to medium low (for electronic stove) heat. I used avocado oil, my recent favorite oil! You can also use vegetable oil, canola oil, sunflower oil or any light in color and flavor oil will do the job!
Meanwhile the oil is slowly heating up, quickly ground garlic and lemongrass in a food processor until fine chunks. If you can’t do this part quickly, go ahead and ready before the oil is heating up.
Add the garlic and lemongrass into the wok- the oil should be hot enough to bubble when garlic and lemongrass goes in but SHOULD NOT CHANGE THE COLOR of the garlic and lemongrass.
Low heat is the key point for this recipe!
This is the wok I’m using for this recipe! It’s cast iron wok and it works the magic!!
Cook the garlic and lemongrass for 5 to 7 minutes.
Now, roughly chop red chilies ? I’m using large Freznoes and a tiny bit of Thai chilies in red color. Ground red chilies and Thai chilis in the the food processor- size of red pepper flakes.
Stir into the wok.
Add fish sauce, palm sugar, gochugaru and chicken bouillon then stir well until everything is combined. You can use soy sauce instead of the fish sauce and omit the chicken bouillon if you want to make vegan/vegetarian.
Now, cook the chili sauce for 10 minutes and stir occasionally.
That’s it for this amazing Asian mother sauce, Ultimate Chili Sauce!!
You can use this chili sauce pretty much on/in everything and anything. Soup, ramen, rice, noodles, spread, dipping sauce, toppings… endless!!
Easy Chili Sauce
- Total Time: 17 mins
- Yield: 2 cups
Description
Ingredients
- 1/2 cup avocado, vegetable, canola, sunflower or peanut oil
- 20 large garlic cloves
- 2 small or 1 large lemongrass, roughly chopped
- 8 large red chilies (Frezno), roughly cut
- 5 thai chilies, optional
- 2 Tbsp fish sauce or soy sauce
- 1 Tbsp palm sugar or honey
- 2 to 5 Tbsp gochugaru (korean red pepper flakes), thai chili powderor red pepper flakes
- 1 tsp chicken bouillon, optional
Instructions
- Heat oil in a wok or pan over low heat (if you’re using gas stove) to medium low (for electronic stove) heat.
- Ground garlic and lemongrass in a food processor until fine chunks. Stir into the wok and cook for 5 to 7 minutes.
- Now, ground red chilies and Thai chilis in the food processor- size of red pepper flakes. Stir into the wok. Add fish sauce, palm sugar, gochugaru and chicken bouillon then stir well until everything is combined. Now, cook the chili sauce for 10 minutes and stir occasionally.
- That’s it for this amazing Asian mother sauce, Ultimate Chili Sauce!! You can use this chili sauce pretty much on/in everything and anything. Soup, ramen, rice, noodles, spread, dipping sauce, toppings… endless!!
- Cook Time: 17 mins
17 comments
Finally! An easy recipe to my favorite hot sauce! I’ll be making this real soon. Thanks
Hi Seonkyoung,
This recipe looks absolutely amazing. I really want to make it tonight but I forgot to buy lemongrass. Is it ok if I leave it out?? Or maybe substitute it with something else??
You can leave out the lemongrass and just double up the garlic! Also, you can add a hint of ginger if you like!
How long is the sauce good for? Can I make it in bulk and store for a month?
It will let 15 to 30 days in a fridge- just don’t eat straight from the jar! Human saliva will makes food go bad fast!
Hi there! I am looking everywhere for the Freznoe peppers and I cannot find it anywhere. Would you mind sharing the place/places people would sell them? Thank you!
I got them from my local Asian grocery, but you can also check at your farmers market too!
Fresno chilies are similar to jalapenos and usually less spicy. Red jalapenos may be easier to find in the stores. Jalapenos sold in Phoenix range from very mild to spicey, the heat levels are very inconsistent. Tasting before using is best in my opinion.
Thanks Seonkyoung, this is one of my favorites.
Hi Seonkyoung,
Just wanted to say you have amazing recipes and I can’t wait to try more; everyone in my family is a big fan! I was wondering if you can look into making/developing a recipe for XO sauce? It’s an amazing Chinese sauce/condiment and I’ve been dying to make it. You always make asian cooking so simple and easy!
Thanks
I will keep that in mind! 🙂
I’m obsessed with this sauce. Do you know what sausage rolls are? Puff pastry filled with beef. They’re British/Australian. We usually eat then with ketchup, but now I eat them with this sauce! ITS SO GOOD!
Chili sauce can go with anything really!
I live in the Philippines and I can’t find fresno chili here.what other chilis can I use? Thanks!loooove your show!
Any red chili you can find will work just fine. (:
Has anyone tried canning this?
Wow this chili sauce is amazing it brings so much flavor to any dish you add. Thanks for sharing!
Very delicious. Though mine came out more like a paste, a similar consistency to indonesian sambal