Huy Fong Chili Garlic Sauce, 18-Ounce (Pack of 3)

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I used red jalapenos from the supermarket and a little cornstarch slurry for thickness and it was perfect.

This recipe create the consistency more like a hot sauce, and I don’t think you can make it into a paste. Go with ghost peppers or above - see my list of superhot chili peppers - for a seriously HOT version. If you cook it and remove some of the rawness then you can use it as a dip for celery, carrot sticks etc.

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Chili garlic sauce from California Grown Creator Kate Ramos is made with only five ingredients and is so easy there’s no reason you shouldn’t be making it from scratch at home. Yep, Kung Pao chicken is one of the most popular dishes in Sichuan cuisine, and I like it very much. I’ve made the chili garlic sauce a number of times now and it fills the house with such amazing fragrant smells! The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes.Our Thai condiment caddy, shown above, has four covered glasses each with a long spoon shaped just for the purpose of scooping out whatever's inside. If you do not wish to strain it, you probably don’t want to blend the sauce very fine, which will result in a very thick texture.

Id put this on everything,, scrambled tofu, breakfast beans and cheese tostadas, and ramen to name a few! We’ve made versions with many different peppers and shared them with friends, and we were surprised to find that everyone had their own favorite version. With the scarcity of my beloved chili garlic sauce, your recipe has lessen my dependence on supermarket supplies. If you would like this sauce less spicy you can cut each chile in half and remove the seeds and white ribs.I was thrilled to find out I could make my own chili garlic sauce when I realized I didn’t have it for a recipe (for which it is very important).

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

Simmering the sauce for 5-10 min will also help for it to keep in your fridge (about a month or more). When the peppercorns start sizzling, continue cooking for about 2 minutes, until they turn dark brown and you can smell a pungent fragrance.