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

Product Information

Huy Fong's Chili Garlic sauce is very similar to their Sambal Oelek, but with Garlic and a super secret garlic seasoning.

Wanting to make the famed bw2s "Asian zing" wing sauce this morning before work from a recipe i found yesterday, but i didn't have any garlic chili sauce on hand so improvising like normal in my free remaining 20mins at home, i tried to whip uP something quick. We think you would enjoy this dish just as much if the shrimpcakes are served with fresh yellow chile sauceand or Mae Ploy sweet chile sauce so the chile-lime sauce is optional. I used red jalapenos from the supermarket and a little cornstarch slurry for thickness and it was perfect.Weather conditions have led to a chili pepper shortage in Mexico and the company has stopped production. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.

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. That's because the company that makes Sriracha, Huy Fong, has experienced everything from lawsuits to climate change in the last few years. Are you looking for the BEST copycat chili garlic sauce recipe now that our favorite rooster sauce is so hard to find? The post was published on March 2, 2015 and updated by March 29, 2020 with complete update on the recipe using a totally different method.If you notice the color of your chili sauce getting more muted take it off the heat so it doesn’t lose any more of that vibrancy. I love watching cooking shows (real cooking shows like Ina Garten’s, and not like those crazy challenge shows! Jalapeño chiles — these are not typical in chili garlic sauce but I love the herbal note they add plus the little specks of green are nice. Seal the container and refrigerate for up to a month or serve immediately as a dipping sauce or stir into your favorite noodle recipe.

You can also add a spoonful of it to any type of Asian-style noodles, or even jazz up steamed or roasted vegetables with it. Combine the chiles, garlic, teaspoon of salt, and vinegar in a blender and blend until it is chopped and still slightly chunky, about 15-20 seconds. 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. 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.

Very tasty product without the heavy sugar content that most asian sauces have, just savory , spicy and very good.