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. After moving to the US, I realized the chili garlic sauce means a totally different thing, that’s why I changed the 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. 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). 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).

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. Enjoy the delicious taste of Sambal Oelek Ground Fresh Chil with this HOT CHILI GARLIC SAUCE IN NATURAL COLOR - USA SELL. If you would like this sauce less spicy you can cut each chile in half and remove the seeds and white ribs. REPLY: Khay, if you keep it out of the refrigerator, it probably won't last more than a week, though much will depend on the final ph of your sauce. 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.Go with ghost peppers or above - see my list of superhot chili peppers - for a seriously HOT version. In fact, if you're out of chili-garlic sauce, you CAN use Sriracha as a substitute, but it isn't quite the same in texture and flavor. This recipe has been such a staple foundation to my Asian chili oil that I make to give out to friends and relatives for Asian New Year’s over the last few years!

Pantry items are actually one of my favorite recipes because I use them all the time and in all sorts of matters. 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. 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. Transfer just the coarse strained peppers (reserve the strained juice and bottle it to use as a tobasco like hot sauce or toss), and the blended pepper sauce to a pan and let simmer. 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.It can also be mixed into noodles or used to spice up everything from peanut sauce to scrambled eggs. This sauce comes in a pack of one and contains approximately 45 servings, with each serving size being 5 grams. You'll probably find "Huy Fong" chili garlic sauce in the Asian aisle, maybe one other competing brand, but that's about it. Seal the container and refrigerate for up to a month or serve immediately as a dipping sauce or stir into your favorite noodle recipe. 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.