How to Make Garlic Chilli Sauce (Thermomix)

If you don’t own a Thermomix, you can quite easily make this in a regular blender – it takes longer and may require more stopping and stirring/scraping but that’s about it. If this were all the Thermomix is capable of, it’d be a pretty expensive blender, but of course, it can do quite a few other things as well.

I will be sharing more recipes showcasing its capabilities as I test them out myself.


By the way, this chilli sauce goes great with just about any dish – it used to be a permanent feature at every meal in our household growing up in Malaysia. As you can see from the recipe, we love our garlic – I’m not sure if it’s a Hakka thing since this is a family recipe, or a Malaysian thing. The original recipe used to include vinegar, I guess to help it keep longer, but my stepmom eliminated that when we moved to Australia and I think it tastes better without.


  • 1 cup garlic cloves, peeled
  • 2.5 cups large fresh chillies
  • ½ cup bird’s eye chillies
  • 1.5 Tbsp salt
  • ½ cup water


Blend 10 seconds on speed setting 6.5.


 Questions about the Thermomix? Email me at

Don't Miss Any of My Recipes, Exclusive Giveaways, News and Updates, including about Wok Around Asia, my new online cooking course. SIGN UP HERE -


Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF


Related Posts Plugin for WordPress, Blogger...