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
- 30 (approximately 30grams) bird’s eye chili, Thai chilIs, 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
- 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.
- Clean garlic cloves
- Place chilies and garlic in a food processor until minced.
- Place a saucepan on medium heat and add oil.
- When oil is hot, add salt, peppercorns, five spice powder, bay leaves, and star anise.
- Add honey, minced garlic and chilis being careful not to let it splash.
- Simmer over medium/low heat stirring regularly so nothing burns.
- 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.
- 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.
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. Clean garlic cloves Place chilies and garlic in a food processor until minced. Place a saucepan on medium heat and add oil. When oil is hot, add salt, peppercorns, five spice powder, bay leaves and star anise. Add honey, minced garlic and chilis being careful not to let it splash. Simmer over medium/low heat stirring regularly so nothing burns. 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.
Ingredients
INSTRUCTIONS/NOTES/TIPS
NOTES/TIPS