Homemade Chili Garlic Sauce with Firecracker Farm

For the Sauce

Ingredients:

• 1¾ lbs red chili peppers (mix of red jalapeños, Fresno chilies, or sweet red peppers to balance heat)
• 6–8 garlic cloves, peeled
• 1 tbsp sugar
• 1½ tbsp Firecracker Farm Three Kings Hot Salt
• ½ cup distilled water

Cornstarch Slurry:

• 1 tsp cornstarch
• 2 tbsp water

To Finish:

• 2–4 tbsp rice vinegar (to taste)
• Dash of fish sauce (optional)
• Sprinkle of MSG or “magic dust” (optional, but trust us—it hits)

Instructions

1. Prep the Peppers: Wash and stem the chili peppers. Slice in half and toss in a bowl to knock loose some seeds. (Less seeds = less raw fire.)
2. Initial Blend: In a blender, combine peppers, garlic, sugar, water, and Firecracker Farm Hot Salt. Pulse until you get a coarse, thick paste.
3. Split & Smooth: Scoop out half the blended paste and set aside in a colander (let it drain briefly). Blend the remaining half until smooth.
4. Cook It Down: Transfer both the coarse and smooth pepper mixtures into a saucepan. Stir together over medium heat and bring to a simmer.
5. Flavor & Thicken: Add your cornstarch slurry, rice vinegar, optional fish sauce, and MSG. Stir frequently and simmer for 5–10 minutes until thickened and glossy.
6. Watch for Color: When the sauce turns slightly muted, remove from heat to preserve its vibrant red pop.
7. Cool & Store: Let cool fully, then transfer to a sterilized jar. Keep in the fridge — no double-dipping or dirty utensils, and it’ll keep for up to a month or more.

To Serve

Use it in stir fries, soups, over rice, or as a condiment to light up your tastebuds. This sauce hits with garlic, spice, umami — and that Firecracker Farm fire you already know and love.