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

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Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. Go with ghost peppers or above - see my list of superhot chili peppers - for a seriously HOT version.

I love watching cooking shows (real cooking shows like Ina Garten’s, and not like those crazy challenge shows!The vinegar "should" preserve it some, and I "think" it might even ferment a little in the jar further prolonging its life. Also stainless steel are the long spoons, perfectly shaped for scooping, and the lids that cover the glasses. 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. I paired frozen mussels and peas with some fresh veggies with the sauce for a delish chile garlic stir fry. Pour all of the ingredients into a pot and simmer them for 10 minutes at medium heat to meld the flavors.

Since you will be adding the cornstarch after the freezing and thawing, it shouldn’t affect the texture too much. Yep, Kung Pao chicken is one of the most popular dishes in Sichuan cuisine, and I like it very much. It can also be mixed into noodles or used to spice up everything from peanut sauce to scrambled eggs. I do 3 tsp of cornstarch slurry for a double recipe and it makes it a thicker consistency that sticks to the food better. This year, I’m going to experiment a bit and cut the peppers into the vinegar mixture to see if “pickling” will add to the flavor at all….

Because there are so few ingredients in this sauce and it doesn’t get cooked you need to use the highest quality ingredients. 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. 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. It's mild enough that it melds into a recipe but it's a bit noticeable when you're adding it to your individual dish.

Add the peppers to a food processor along with 4 garlic cloves, 1 teaspoon sugar, 2 tablespoons white vinegar, and a bit of salt and pepper. Add chili bean paste and sugar and continue to cook over low heat until everything is mixed well and you can smell a strong garlicky aroma, 1 to 2 minutes.Here we show how to prepare them quickly in a delicious stir-fry made with sliced beef, and an alternative style made with pork and prawns. Once simmered, add your cornstarch slurry, rice vinegar, a dash of fish sauce and some optional magic dust "aka msg". I have kept it in the refrigerator for quite a long time (maybe 2 months or more) and it stayed well. Below is the previous version (I created it when I was living in China, only found out that chili garlic sauce means a totally different thing after moving to the US).