Pan Roasted Garlic Chili Sauce

Claire Saffitz
Red Bell Pepper, Fresno Chiles, Garlic, Shallots, Vegetable Oil, Unseasoned Rice Vinegar, Honey, Kosher Salt
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There’s really nothing like a homemade sauce to complement your cooking, and this pan roasted garlic chili sauce is tough to beat. Oven-roasted red pepper, garlic, shallots, and fresno chiles build into a toasty warm flavor that’s amazing with pork, scrambled eggs, rice, and much more. 

The sauce can be made up to 5 days ahead, so it’s easy to make a big batch and dole it out throughout the week. The medium heat of fresno chiles (which varies from 2.5K-10K SHU) creates an ideal, versatile sauce to elevate any everyday meal to a restaurant-level culinary experience. Master this, and you’ll feel like a true spicy chef, ready to take your home-cooked meals to the next level!

Pan Roasted Garlic Chili Sauce

Total Time 30 minutes
Servings 8


  • 1 Red Bell Pepper halved lengthwise
  • 2 Fresno Chiles
  • 1 Head Garlic
  • 2 Shallots peeled
  • 2 Tbsp Vegetable Oil
  • 1 Cup Unseasoned Rice Vinegar
  • 1.5 tsp Honey
  • Kosher Salt seasoned to taste


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