Home Gluten-Free RecipesDietDairy Free This Gluten-Free Chili Honey Garlic Sauce Recipe Packs a Flavour Punch

This Gluten-Free Chili Honey Garlic Sauce Recipe Packs a Flavour Punch

Warning: This Gluten-Free Chili Honey Garlic Sauce is spicy 🧨🧨🧨

by Elyse the Gluten-Free Foodee

We thought we’d start the Chinese New Year celebrations off by sharing a spicy, sweet, and savoury sauce that can be used for just about anything. This gluten-free chilli honey garlic sauce can be added to almost any vegetable, protein, grain, or noodle dish and is even used as a delicious dipping sauce. I have used it many different ways and it never disappoints. It’s always the star of the dish. Keep in mind, that you can play with the texture, spice, and sweet level of the sauce to suit your needs/palate by:

  • Pureeing more or less;
  • Decreasing the number or type of chilis used; and/or,
  • Increasing/decreasing the honey or maple syrup (Hint: I tend to go a little sweeter when used as a dipping sauce).

Having said that, it’s a hot and sweet sauce at its core so you have to like those things to like this sauce.

Gluten-Free Chili Honey Garlic Sauce

INGREDIENTS

INSTRUCTIONS

  1. Cut both ends removing the bottom and stem of the peppers. CAUTION: When handling hot peppers, the heat from the pepper transfers onto your hands and could burn what you touch (ie: face, eyes, etc). You must be cognizant of this when handling hot peppers. I recommend wearing gloves if possible to add another layer of protection.
  2. Clean garlic cloves
  3. Place chilies and garlic in a food processor until minced.
  4. Place a saucepan on medium heat and add oil.
  5. When oil is hot, add salt, peppercorns, five spice powder, bay leaves, and star anise.
  6. Add honey, minced garlic and chilis being careful not to let it splash.
  7. Simmer over medium/low heat stirring regularly so nothing burns.
  8. As the sauce cooks/develops, the colour of the peppers will darken and the garlic will begin to brown. This should take approximately 15-20 minutes. Do not turn the heat higher to speed this process up, as doing so will burn the chilis and garlic. Once the sauce resembles a dark, oily paste, turn off the heat and let the sauce cool.
  9. Sauce must be fully cooled before storing in an air-tight jar. If jarred chili and garlic paste is not fully covered in oil, add oil until the paste is covered.  Keeps fresh for 4-6 weeks.

If you are thinking of starting a gluten-free diet this year or are new to eating gluten-free, check out our Gluten-Free Guide for Beginners. Happy New Year and welcome to 2022 the Year of the Tiger.

Gluten-Free Chili Honey Garlic Sauce Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 30 (approximately 30grams) bird’s eye chili, Thai chiles, or hot pepper of your choice.
  • 15 cloves garlic
  • 3/4 cup grapeseed, canola, sunflower, or other neutral oil
  • 3 tablespoons honey (or substitute with maple syrup)
  • 1/2 tsp salt
  • 1 tsp Szechuan peppercorns
  • 1/4 tsp Chinese five spice powder
  • 2 bay leaves
  • 1 star anise

INSTRUCTIONS/NOTES/TIPS

  1. Cut both ends removing the bottom and stem of the peppers. 

    CAUTION: When handling hot peppers, the heat from the pepper transfers onto your hands and could burn what you touch (ie: face, eyes, etc). You must be cognizant of this when handling hot peppers. I recommend wearing gloves if possible to add another layer of protection.

  2. Clean garlic cloves

  3. Place chilies and garlic in a food processor until minced.

  4. Place a saucepan on medium heat and add oil.

  5. When oil is hot, add salt, peppercorns, five spice powder, bay leaves and star anise.

  6. Add honey, minced garlic and chilis being careful not to let it splash.

  7. Simmer over medium/low heat stirring regularly so nothing burns.

  8. As the sauce cooks/develops, the colour of the peppers will darken and the garlic will begin to brown. This should take approximately 15-20 minutes. Do not turn the heat higher to speed this process up, as doing so will burn the chilis and garlic. Once the sauce resembles a dark, oily paste, turn off the heat and let the sauce cool.

NOTES/TIPS

  • Sauce must be fully cooled before storing in an air-tight jar. If jarred chili and garlic paste is not fully covered in oil, add oil until the paste is covered.  Keeps fresh for 4-6 weeks.
  • You can play with the texture, spice and sweet level of the sauce to suit your needs/palate by:

    • Pureeing more or less;
    • Decreasing the number or type of chilis used; and/or,
    • Increasing/decreasing the honey (or substitute with maple syrup). I tend to go a little sweeter when used as a dipping sauce.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

PLEASE NOTE: If your question/comment pertains to your health, please understand we are not qualified to provide that advice. If you are feeling unwell, we recommend you seek medical assistance ASAP. If your question/comment is related to a post or living your best gluten-free life (recipe, tips, reviews, etc), we got you covered :)

You may also like to read...

We use cookies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. By browsing our website, you consent to our use of cookies and other tracking technologies. AGREE READ MORE >>

Skip to content