Red Chili Sauce

Kaeleigh Pugliese Last UpdatedSeptember 25, 2025

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Red Chili Sauce is a spicy sauce with simple ingredients but complex flavor. This flavorful sauce is an exciting mixture of spicy, sweet, and savory. Use this spicy sauce as a dipping sauce, glaze, or starter for your next stir fry.

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With the perfect mix of honey, rice vinegar, and bold dried chilies, this homemade Red Chili Sauce delivers layers of flavor that are vibrant yet versatile for so many different dishes. Whether you’re spooning it over grilled meats, drizzling it on roasted vegetables, or using it as a dipping sauce, this recipe is sure to impress.

Whole dried chilies bring rich depth, garlic and ginger add savory warmth, and a touch of honey balances the spice with natural sweetness. The beauty of this red sauce is that you control the heat—choose milder chilies for a gentler kick or spicier varieties if you want more fire, and adjust with chili powder for the perfect finish.

Why You’ll Love This Recipe:

Sweet, tangy, and spicy: A perfect balance of honey, vinegar, and chili heat that hits all the right notes.
Made from real ingredients: No artificial thickeners, dyes, or preservatives, just whole dried chilies, garlic, and ginger.
Customizable heat: Use mild chilies for a gentler kick or spicier ones for more punch, plus chili flakes give it an extra boost.
Versatile: Use it as a dipping sauce, glaze, or stir-fry base, it goes with everything from spring rolls to grilled meats.
Easy to make ahead: Keeps well in the fridge, so you always have a homemade condiment ready to go.

Ingredients to Make Red Chili Sauce:

dried red chilies. Guajillo offers mild heat and deep color, while chile de arbol brings more spice. Remove seeds for a milder sauce or leave a few for extra heat.
rice vinegar. Provides the tangy backbone, mild and slightly sweet compared to white vinegar.
honey. Naturally sweetens the sauce while adding a slight floral depth.
garlic cloves. Adds savoriness and depth. Finely mince or grate for the best infusion.
fresh ginger. Brings brightness and warmth, grated fresh is best for even distribution.
red chili flakes. Boosts the heat level and adds a bit of texture. Adjust based on your spice preference.
cornstarch. Helps thicken the sauce to a glossy, pourable consistency. Always mix with cold water before adding.

How to Make Red Chili Sauce:

Remove stems and seeds from the dried chilies. Soak in hot water for 15 minutes until softened.
Drain and blend the chilies with ½ cup fresh water until smooth.
In a small saucepan over medium heat, combine the chili puree, rice vinegar, honey, garlic, ginger, chili flakes, and salt. Stir well and bring to a gentle simmer.
Let it cook for 5–6 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with 2 tablespoons water to make a slurry.
Slowly stir the slurry into the sauce and simmer for another 1–2 minutes, until slightly thickened.
Remove from heat and let cool completely, the sauce will continue to thicken as it cools.
Transfer to a glass jar and store in the refrigerator for up to 2 weeks.

Recommended Equipment

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Wood Cutting Board Set

Kitchen Knife Set

Ceramic Frying Pan

Glass Measuring Cups

Glass Mixing Bowl Set

Wooden Utensil Sets

Recipe Notes & Tips:

Soaking Chilies: Soak dried chilies in hot water until fully softened, this ensures a smooth, blend-able texture and deeper flavor.
Blending Tip: For a smoother sauce, strain the blended chili mixture through a fine mesh sieve before simmering.
Honey Caution: Add honey before thickening, not after, it helps integrate the sweetness evenly as the sauce reduces.
Control the Heat: Use fewer red chili flakes or milder dried chilies if you want a gentler sauce. For more heat, leave in a few seeds or use spicier varieties like Thai or arbol.
Sauce Thickness: The sauce thickens more as it cools, aim for a slightly runnier texture while it’s hot.
Storage Container: Use a clean glass jar with a tight-fitting lid to keep the sauce fresh and avoid flavor transfer.

Serving Suggestions:

How to Store:

Refrigeration: Store the cooled sauce in an airtight glass jar or container in the refrigerator for up to 2 weeks.
Freezer Option: For longer storage, freeze in small portions (like ice cube trays), then transfer to a freezer-safe bag for up to 3 months.
Reheating: Gently reheat on the stove over low heat if needed, add a splash of water to loosen the consistency if it thickens too much.

FAQs:

Can I use a different sweetener instead of honey?

Yes, maple syrup or coconut sugar can be used, though the flavor will change slightly.

What kind of dried chiles work best?

Guajillo and chile de arbol are great choices. Guajillo is milder and slightly fruity, while chile de arbol adds more heat. You can mix them or adjust based on your spice preference.

Can I make this sauce without cornstarch?

Yes—reduce the sauce a bit longer to naturally thicken it, or substitute with arrowroot or tapioca starch for a similar result.

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