The present invention discloses a manufacture method of perilla frutescens non-fermentation type chili sauce. Dried perilla frutescens seeds, perilla frutescens leaves and perilla frutescens stems are respectively ultrafine ground and the ground materials are mixed at a certain ratio to be prepared into perilla frutescens powder; chili powder, fermented soybeans and perilla frutescens powder are taken, salt and wine are added, and the mixture is steamed to be soft over water, and the steamed mixture is stirred evenly; mashed garlic is taken, cooking wine and salt are added, and the mixture is blended evenly and put still; white sugar, monosodium glutamate and salt are heated and melt with water; edible oil is taken and boiled to be red, and the boiled edible oil is cooled to a room temperature; marinating traditional Chinese medicines and spices are wrapped well using gauze, water is added to conducting boiling, a first boiling water is poured out, then water, oyster sauce and cooking wine are added, and the mixture is boiled into brine; and finally the processed raw materials are blended evenly to obtain the perilla frutescens chili sauce. The method takes advantages of the antioxidant activity and antibacterial activity of the perilla frutescens, so that the perilla frutescens non-fermentation type chili sauce is good in color protecting effect, free of any preservatives, color protecting agents and antioxidants, long in shelf life, and mellow in tastes, has a special flavor of the perilla frutescens, is fragrant, spicy and tasty in mouthfeel, a best choice to be eaten together with dishes and meals, simple in technology and relatively low in cost, and can effectively improve the taste.