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Epicurious
Bon Appétit

Roasted Garlic Chili Sauce

By Claire Saffitz
This image may contain Bowl Plant Food Curry Dish and Meal
Photo by Peden & Munk

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

1 red bell pepper, halved lengthwise, seeds and ribs removed
2 Fresno chiles, seeds removed if desired
1 head of garlic, halved crosswise
2 small shallots, peeled
2 tablespoons vegetable oil
Kosher salt
1/4 cup (or more) unseasoned rice vinegar
1 1/2 teaspoons honey

Preparation

  1. Step 1

    Preheat oven to 425°F. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10–15 minutes. Let cool.

    Step 2

    Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.

  2. Do Ahead

    Step 3

    Sauce can be made 5 days ahead. Cover and chill.

TagsCondimentSauceBell PepperVegetableFresno ChileChileGarlicRoot VegetableDairy FreeNut FreeGluten FreeVegetarianMake AheadEasyQuick30 Minutes or LessRoastFood ProcessorBon Appétit

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