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 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!

Serves: 8  |  Total Time: 30 min.

Ingredients for Roasted Garlic Chili Sauce

  • 1 halved lengthwise Red Bell Pepper
  • 2 Fresno Chiles
  • 1 Head top cut off exposing Garlic
  • 2 small peeled Shallots
  • 2 Tbsps Vegetable Oil
  • 1 Cup Unseasoned Rice Vinegar
  • 1 & 1/2 tsps Honey
  • season to taste with Kosher Salt

Cooking Instructions

View the full cooking instructions for Roasted Garlic Chili Sauce on

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