HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)
This homemade chili garlic sauce recipe is just like the famed Huy Fong brand, giving you authentically garlicky and spicy results that are rich and well balanced. Use it to create your own favorite Asian recipes! {Vegan, Gluten-Free}
Provided by Maggie Zhu
Categories Sauce
Time 15m
Number Of Ingredients 7
Steps:
- Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
- Turn the blender to high and liquify the remaining contents of the blender.
- Strain the liquified mixture so that you are left with just the juices.
- Add the strained juice and reserved chunky bits to a pot.
- Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.
- Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.
- After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.
- To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 21 kcal, Carbohydrate 4.5 g, Protein 0.8 g, Fat 0.2 g, Sodium 292 mg, Fiber 0.9 g, Sugar 1.5 g
CHILI GARLIC VINEGAR
Here's a spicy vinegar for those of you that like it HOT! You can use any chili pepper you can get. Use to flavor your salad dressings or to marinade any piece of meat you like. This is a great way to display the excess peppers from your garden. It's so pretty I've seen people not use it and just display the pretty bottles. Great for gift giving.Oh Yes you can eat the peppers if you can handle them!
Provided by Rita1652
Categories Peppers
Time 10m
Yield 2-3 cups, 35 serving(s)
Number Of Ingredients 4
Steps:
- Pack chili peppers and garlic into a sterilized jar.
- Add salt and vinegar.
- Cork and give a shake.
- Let sit in a cool, dry, dark place for flavor to be released about 3 weeks giving a shake occasionally.
- Should last about 6 months.
Nutrition Facts : Calories 3, Sodium 0.3, Carbohydrate 0.1
CHILI VINEGAR
Categories Marinate Low Cal Low/No Sugar Vinegar Hot Pepper Gourmet
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- In a very clean 1-quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 2 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2-pint glass jars. Add the reserved chiles and seal the jars with the lids.
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