Ingredients
- 250 grams Chili (Siling Labuyo)
- 150 grams Garlic (3 large heads)
- 3 cups cooking oil
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons vinegar
- 1 teaspoon ground black pepper
- 1 tablespoon oyster sauce (optional)
Instructions
- Begin by washing the chilies, then removing the stalks. Place the chilies in a blender along with the garlic and cooking oil.
- Pulse the ingredients in the blender until they are finely chopped, taking care not to over-blend. The mixture should resemble tiny bits rather than a smooth paste.
- Transfer the blended mixture to a large pan and cook over low to medium heat. Stir continuously for approximately 20 to 25 minutes until the chili undergoes a noticeable color change.
- Once the chili is cooked, add sugar, salt, black pepper, and oyster sauce (if using). Stir the mixture until all ingredients are well incorporated.
- Pour in the vinegar but refrain from stirring for the first 3 minutes. This helps to eliminate the “raw taste” of the vinegar.
- After 3 minutes, stir the mixture and continue cooking for an additional 20 minutes until the flavors meld together beautifully.
- Once the sauce is cooked to perfection, remove it from the heat and allow it to cool completely. Transfer the chili garlic sauce into a clean, dry jar with a secure lid.