Chili Garlic Sauce (Crazy Hot)
Kaizen Wellness Recipe
Chili Garlic Sauce (Crazy Hot)
A fiery, flavour-packed chili garlic sauce for meals that need serious heat, sharpness, and depth. Choose the lighter version for calorie-controlled meals or the original version for a richer finish.
Recipe At A Glance
Best For
Bowls, stir-fries, wraps, marinades
Storage
Up to 1 month refrigerated
Serving
Macros per 30g
Choose Your Version
Low-Cal Version
Use this when you want intense chili garlic flavour with less added oil.
Per 30g: 17 kcal | 71 kJ | P 2.0g | C 0.3g | F 1.2g
Original Recipe
Use this when you want a richer sauce with more oil, body, and heat-carrying depth.
Per 30g: 50 kcal | 210 kJ | P 2.9g | C 0.3g | F 4.2g
Low-Cal Version
A lighter version using less oil and extra water while keeping the garlic, vinegar, chili, and heat strong.
Ingredients
- 1½ oz red Thai chilies, Fresno chilies, or rehydrated dried chilies, stems removed
- 1 shallot
- 4 garlic cloves, peeled
- ¼ cup plain rice vinegar
- 1 tsp kosher salt
- 2 tsp coconut sugar or brown sugar
- 1 tbsp vegetable oil
- ¾ cup water
Method
- Add all ingredients to a blender and blend until smooth.
- Transfer to a small pot, cover, and simmer gently for 10 minutes.
- Stir and simmer uncovered for 5 minutes to slightly thicken.
- Cool and store in an airtight glass jar.
Macros Per 30g
Calories
Kilojoules
Protein
Carbs
Fat
Original Recipe
The fuller version with more oil and sugar for a richer, hotter, more rounded chili garlic sauce.
Ingredients
- 1½ oz red Thai chilies, Fresno chilies, or rehydrated dried chilies, stems removed
- 1 shallot
- 4 garlic cloves, peeled
- ¼ cup plain rice vinegar
- 1½ tsp kosher salt
- 1 tbsp + 1 tsp coconut sugar or brown sugar
- 3 tbsp vegetable oil or other neutral oil
- ¼ cup water
Method
- Place the chilies, shallot, garlic, rice vinegar, salt, sugar, and oil in a blender.
- Blend until smooth.
- Transfer the mixture to a small pot, cover, and simmer on low heat for 10 minutes.
- Stir, then add ¼ cup water.
- Cover and simmer for an additional 5 minutes.
- Allow to cool, then transfer to an airtight glass jar.
Macros Per 30g
Calories
Kilojoules
Protein
Carbs
Fat
Coach’s Notes
- Use immediately, or keep refrigerated in an airtight container for up to one month.
- Freeze for up to 6 months if you want to make a batch ahead of time.
- This sauce is very hot. Start with a small amount and build from there.
- Use it as a flavour booster for simple protein bowls, stir-fries, wraps, or marinades.
Recipe Complete
Choose the version that fits your plan, use a small amount at first, and let this sauce bring serious heat and flavour to simple meals.
