Sweet Garlic Chili Hot Sauce Recipes

CHILI GARLIC SAUCE

Steps:

• Put all the ingredients in a blender and blend until smooth.
• Transfer to a small pot, cover and simmer on low for 10 minutes.
• Stir and add ¼ cup water.
• Cover and simmer for an additional 5 minutes.
• Store in an airtight glass jar and refrigerate. The sauce will keep in the fridge for up to 1 month or in the freezer for up to 6 months.

SWEET GARLIC-CHILI HOT SAUCE - RECIPE

Steps:

• Add all of the ingredients to a small pot and simmer for about 15 minutes to soften everything up. Some of the vinegar will evaporate.
• Cool, then transfer to a food processor. Process until nice and smooth.
• Strain out the solids, then pour the hot sauce into a bottle.
• Enjoy!

SWEET CHILI THAI SAUCE

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

BEST SWEET CHILI SAUCE

Steps:

• Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

SWEET AND HOT GARLIC SAUCE

Steps:

• In a saucepan, comine the sugar, water, vinegar, garlic and salt.
• Bring to a boil over medium heat until the sugar is dissolved.
• Turn to medium-low and keep cooking until the sauce is a little syrupy (18-25 min).
• Remove from heat and add the chili sauce--mix well; it will turn a nice amber-orange.
• Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
• When using, heat a little bit until it thins to a slightly syrupy consistency.

GARLICKY RED CHILI HOT SAUCE

Steps:

• Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
• Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.