This Red Chili Hot Sauce is a multipurpose sauce that one should have in their pantry, all the time. Make a dip for your potstickers or spice up your stir-fries with this super easy hot sauce. If you want to take my word for it, make a big batch of this and keep it in your fridge for just in case when you need to amp up your dishes!

The ingredients are pretty simple and pantry staple for this. I have elaborated these below, but here’s a quick jist of what we would need – a bunch of dried red chilies, garlic, onion, neutral flavored oil and a couple of sauces. I am quite sure you already have these things in your pantry.

If you are like me, then I am sure you like to keep a couple of condiments handy. It becomes so easy to fix a quick & delicious dipping sauce using these. Just add some olive oil, a dash of vinegar, a squeeze of lemon juice and a heaped tablespoon of this red chili hot sauce. Serve it along with spring rolls, steamed momos or fried potstickers, or simple french fries.

When I made a trial batch of this red chili pepper hot sauce recipe, I got 2 jars of the sauce which were completely polished off in a week’s time. We ended up having this hot sauce with everything, starting from veggie stir-fries to spaghetti.

It is then when I knew that I have dug gold here! This is probably one of the easiest red chili hot sauce recipes that you will find out there. It comes together in 30 minutes and can stay in your fridge for more than a week (provided you are able to resist adding this to everything for next few days!).

Plus, there is no need to canning. Just use a clean glass air-tight jar and store it in your fridge. Whenever you need to use it for your recipe, use a clean spoon. That’s it.

How to make Red Chili Hot Sauce – Ingredients list

• Dried Red Chilies
• Garlic
• Ginger
• Shallots or Onion
• Tomatoes
• White Vinegar
• Soya Sauce
• Olive Oil or any neutral flavored oil such as Sunflower Oil, Sesame Oil, Canola Oil, etc.
• Salt
• Brown Sugar or normal Sugar

This red hot chili peppers sauce comes together within 30 minutes. Including the time needed to soak the dried red chilies in hot water. I like my hot sauce to have a bit texture, that is why I didn’t deseed the red chilies, but you may discard the seeds before soaking the chilies.

While they are soaking, finely chop the ginger, garlic and shallots. Since I love the garlicky flavour in sauces, I used it quite generously. You can, of course, adjust as per your liking.

To bring the sauce together, warm the oil in a frying pan and saute the ginger, garlic and shallots (or onions). Once they soften up, pulse the soaked red chilies with as little of water and add it to the onion mix. Add rest of the ingredients and fry for couple of minutes till you see oil floating on top.

Let the sauce cool down completely before storing in clean glass jars. They stay perfectly well in refrigerator for over a week.

Substitutes for dried Red Chilies

While dried red chillies are quite common in Indian pantry, I understand there might be few instances when it might not be available. Here, I have used Byadgi variety of dried red chillies. They are moderately hot and hence the sauce is quite suitable for people like us who prefer mildly spicy food.

• Bhut Jolokia – If you are into fiercely hot sauces, then only you should use this variety of chilies. Be cautioned that this is one of the hottest chilies in the world so handle with caution
• Bird’s Eye Chillies – These are another fiercely hot chili peppers which are to be used with caution
• Kashmiri Chili – This is the best variety of dried red chilies for use in homemade red chili sauce. It gives a deep red colour to the sauce and goes low in terms of heat
• Store-bought Red Chili Powder – Usually there are 2 varieties to it, Kashmiri Mirch which gives bright colour but practically no heat. Another is Degi Mirch which is quite hot and spicy
• Dried Red Chili Flakes – These are again spicy so you may use them instead of using whole dried red chilies.

Looking for another hot sauce recipe?

Simply chop everything together and put them in a jar, and keep it in your fridge. This is a no-cook Green Chilli Hot Sauce recipe that needs only a handful of ingredients and a week’s time to mature. In seven days you will have the BEST green chili hot sauce recipe, ready.

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