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Low sodium Thai chili garlic sauce

Updated: Feb 22, 2021

My low sodium alternative to the Huy Fong Foods chili garlic sauce (the chunky red one) that I used to put in everything. I also have a recipe for a similar sauce using red Fresno chilies that is just a tad bit sweeter, and red, of course.

Servings: Makes just over 1 cup

Sodium: 1 mg sodium per tablespoon

Time: 20 minutes


2 tablespoons cooking oil

25 Thai chilis, stems removed

7 cloves garlic, peeled and smashed

1 medium onion, chopped

3 tablespoons unseasoned rice vinegar

1 tablespoon sugar

1 tablespoon sesame oil

1/2 cup fresh mint, cilantro or both (optional)

Sauté the chilis, 6 cloves of garlic and the chopped onions in a large, hot skillet for 1-2 minutes. You just want them to brown a little, not cook through. Save 1 raw clove of garlic to add to the mix later. Transfer to a bowl and add the remaining clove of garlic, sugar, rice vinegar, and sesame oil. When the mixture has cooled, combine with the mint/cilantro and blend to desired consistency in a blender or food processor. Refrigerate for up to 3 weeks.


-This can be a pretty spicy sauce. If you want something milder, use half the chilis or try a more mild chili to replace some of the Thai chilis. If you like a stronger garlic flavor, add 2-3 more cloves of raw garlic.

-The herbs are entirely optional but I think they add a nice flavor to the sauce. Thai basil would also work well!

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