Name: Szechuan Chili Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Szechuan
Ingredients: 15-20 dried red chilies; 6 garlic cloves; 1 tablespoon ginger, chopped; 1 tablespoon Szechuan peppercorns; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 cup neutral oil (vegetable or canola); 1 tablespoon sesame oil

This fiery and flavorful Szechuan Chili Garlic Sauce is a must-have condiment in my kitchen. Packed with bold spices, garlic, and chili oil, it adds an irresistible kick to any dish. Whether I’m using it as a dipping sauce, stir-fry base, or marinade, it always delivers that signature Szechuan heat and depth.

Why You’ll Love This Recipe

I love how simple it is to prepare yet so versatile. This sauce brings authentic Szechuan flavor with just a handful of ingredients. It stores well, making it easy to add heat and complexity to meals throughout the week. Plus, I can customize it to suit my spice tolerance.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried red chilies
Garlic cloves
Ginger
Szechuan peppercorns
Soy sauce
Rice vinegar
Sugar
Salt
Oil (neutral, like vegetable or canola)
Sesame oil

directions

I start by soaking the dried red chilies in hot water for 20 minutes until they soften.
I drain the chilies and blend them with garlic, ginger, and a bit of oil until a paste forms.
In a pan, I heat oil and toast the Szechuan peppercorns until fragrant, then remove them to avoid bitterness.
I add the chili-garlic-ginger paste to the oil and cook for 5–7 minutes on medium heat, stirring often.
I stir in soy sauce, rice vinegar, sugar, and salt, letting it simmer for another 2–3 minutes.
I finish with a splash of sesame oil for aroma and richness.
I let the sauce cool before transferring it to a clean jar.

Servings and timing

This recipe makes about 1 cup of sauce. It takes roughly 10 minutes to prep and 15 minutes to cook, so it’s ready in about 25 minutes total.

Variations

For a smokier flavor, I sometimes add a pinch of smoked paprika.
If I want extra heat, I throw in some crushed red pepper flakes.
For a sweeter edge, I use a bit of hoisin sauce instead of sugar.
I also like adding minced scallions during cooking for added freshness.

storage/reheating

I store the sauce in an airtight jar in the refrigerator, where it keeps for up to 2 weeks. To reheat, I gently warm the amount I need in a pan or microwave-safe bowl, but I usually use it cold as a condiment.

FAQs

What dishes can I use this sauce with?

I use it for stir-fries, dumplings, noodles, fried rice, or even grilled meats. It works anywhere I want bold flavor.

Can I make it less spicy?

Yes, I use fewer chilies or remove the seeds from the dried chilies before blending to reduce the heat.

Is this sauce vegan?

Yes, all the ingredients are plant-based, making it completely vegan.

Can I freeze this sauce?

I can freeze it in small portions using an ice cube tray. Once frozen, I transfer the cubes to a sealed bag and thaw as needed.

What kind of chilies should I use?

I usually use dried Thai red chilies or Chinese facing heaven chilies for the best flavor and heat.

Conclusion

This Szechuan Chili Garlic Sauce is my go-to for adding fire and depth to any meal. It’s simple to make, customizable, and keeps well, so I always have a jar ready to spice things up. Whether I’m cooking a feast or just dipping dumplings, this sauce always delivers punchy flavor I crave.