Grandma’s Chinese Chili Sauce – Easy and Versatile!
My Grandma’s Chinese chili sauce is the one sauce I make every year — and without fail, everyone who tries it gets hooked!
It’s spicy, a little sweet, full of umami, and so flavorful that you’ll want to put it on everything. I put it on rice, noodles, baos, dumplings, cold tofu, cucumber salad… seriously, it goes with everything.
Some even just eat it straight with a spoon. No judgment.
This chili sauce comes from my grandma.
When I was getting ready to leave home and study abroad, she made me two giant jars to take with me, hoping it would bring a little taste of home across the ocean. Sadly, I later found out that I’m not supposed to bring food with me. That bittersweet moment only made me cherish this recipe even more.
Now, I make this chili sauce every year and gift it to friends and family. It brings comfort, heat, and a whole lot of love. And today, I’m sharing the recipe with you — so you can make it for someone you care about too.
If you’re someone who loves sauces that light up a dish, this one’s for you.
I hope you try it, and maybe share it with someone you love too.
Grandma’s Chinese Chili Sauce Recipe
Ingredients:
- 1000g red chilies or red bell pepper, finely chopped
(Adjust the ratio to your spice level. I use a mix of red bell pepper, habaneros, and long red chilies. You can use only bell peppers for a non-spicy version.) - 1 apple, cored, finely chopped
- 1 large tomato, finely chopped
- 100g salt
- 100g sugar
- 100g Chinese soybean paste (黄豆酱)
- 100g white rice vinegar (must be rice vinegar for the right balance)
- 100g garlic, minced
- 1 red onion, finely chopped
- 1/2 tbsp MSG (optional but gives that amazing umami kick)
Instructions:
- Pulse the chilies in a food processor until finely chopped. You can also chop up all the ingredients by hand.
- Finely chop the apple and tomato. Mince the garlic and finely chop the red onion. Set aside for later.
- In a large pot, combine chopped chilies, apple, tomato, soybean paste, salt, sugar, and rice vinegar. Bring it to a boil, then lower the heat and simmer for about 5 minutes.
(You don’t have to reduce the liquid too much. It will thicken as it cools.) - Add in the garlic, red onion, and MSG. Cook for one more minute, then turn off the heat.
- Let the sauce cool completely, then transfer to airtight containers. It keeps in the fridge for up to 3 months, or in the freezer for up to a year.
This sauce has become a tradition in my kitchen, and a little love letter to my grandma.
It’s the kind of recipe that makes people smile, reach for seconds, and ask,
“Wait, did you make this?!”
If you give it a try, I’d love to hear how it goes! Or what you end up putting it on.
Hope you enjoy it as much as we do.
— Crystal 💛
If you’re looking for more homemade sauce recipes, don’t miss my favorite black pepper sauce. It’s perfect for elevating any meat dish and makes meal prep so much easier.
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Grandma’s Chinese Chili Sauce
Ingredients
- 1000 g red chilies or red bell pepper finely chopped. Adjust the ratio to your spice level. I use a mix of red bell pepper, habaneros, and long red chilies. You can use only bell peppers for a non-spicy version.
- 1 apple cored, finely chopped
- 1 large tomato finely chopped
- 100 g salt
- 100 g sugar
- 100 g Chinese soybean paste 黄豆酱
- 100 g white rice vinegar must be rice vinegar for the right balance
- 100 g garlic minced
- 1 red onion finely chopped
- 1/2 tbsp MSG optional but gives that amazing umami kick
Instructions
- Pulse the chilies in a food processor until finely chopped. You can also chop up all the ingredients by hand.
- Finely chop the apple and tomato. Mince the garlic and finely chop the red onion. Set aside for later.
- In a large pot, combine chopped chilies, apple, tomato, soybean paste, salt, sugar, and rice vinegar. Bring it to a boil, then lower the heat and simmer for about 5 minutes. (You don’t have to reduce the liquid too much. It will thicken as it cools.)
- Add in the garlic, red onion, and MSG. Cook for one more minute, then turn off the heat.
- Let the sauce cool completely, then transfer to airtight containers. It keeps in the fridge for up to 3 months, or in the freezer for up to a year.
