I mixed another tablespoon of vinegar into the finished sauce and I hope that helps tone it down—or I’ll be the only one in my house eating this (not necessarily a bad thing though to have this all to myself). Chili garlic sauce is a spicy condiment that was made famous by the Huy Fong company who also makes similar sauces like Sriracha, you know, the one with the rooster on the jar and the green lid. Personally, if you were to do a blind taste test between this recipe and the original I think you would have a hard time telling the difference. Also stainless steel are the long spoons, perfectly shaped for scooping, and the lids that cover the glasses.

I wrote 1 month in the fridge, but I remember mine stayed quite a bit longer than 1 month (maybe 2 month-ish? But I’d love to use this all purpose sauce to create an easier version of the Kung Pao chicken soon. I used red jalapenos from the supermarket and a little cornstarch slurry for thickness and it was perfect. Since you will be adding the cornstarch after the freezing and thawing, it shouldn’t affect the texture too much. The pictures make it appear that the peppers have been chopped up and fried with the seeds; however, the directions say to use whole chili peppers.Thawing the sauce might weaken the cornstarch thickening power, so the sauce might get a bit diluted. I’m thinking that if I made it and cooked slightly then freeze in portions, I can thaw, reheat and continue with the cornstarch secion of the recipe. And my secret to get a similar taste to Huy Fong's sauce is to use a blend of red jalapeno peppers and Fresno chilies.

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.Can I water bath it and make it shelf stable or does it have to just stay in the fridge raider after it’s cooked. The last recipe is quite similar to American Chinese Szechuan beef, with more sauce and it tastes sweeter. Was curious if you or anyone have had any luck using sugar substitutions such as Monk fruit, or other artificial sweetners, with this recipe, as well as your other recipes.

Chili, Salt, Garlic, Distilled Vinegar, Potassium Sorbate And Sodium Bisulfite As And Xanthan Gum, Chili, Potassium Sorbate And Sodium Bisulfite As And Xanthan Gum. I paired frozen mussels and peas with some fresh veggies with the sauce for a delish chile garlic stir fry. Simmering the sauce for 5-10 min will also help for it to keep in your fridge (about a month or more). If you cook it and remove some of the rawness then you can use it as a dip for celery, carrot sticks etc.Ingredients: chile, garlic, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives. I too live on the West Coast and have been shocked to not find my beloved chili garlic sauce with the rooster on it. Quick question: your “original” non-American recipe mentions adding the bean paste and sugar at the end but I don’t see sugar listed as an ingredient. It can also be mixed into noodles or used to spice up everything from peanut sauce to scrambled eggs. Lynn, if you are making this with dried powder, try it with 1 ounce of chili powder to start and see how that turns out for you, along with some extra water if needed.

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).Because there are so few ingredients in this sauce and it doesn’t get cooked you need to use the highest quality ingredients. I’d love to have a really good recipe for that dish, because I have very fond memories of eating it at a restaurant that introduced me to it. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. A unexpected frost came to Arizona leaving me with two jalapeño plants and a habanero plant that got nipped by frost. Id put this on everything,, scrambled tofu, breakfast beans and cheese tostadas, and ramen to name a few!