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

Product Information

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! I love watching cooking shows (real cooking shows like Ina Garten’s, and not like those crazy challenge shows! I used red jalapenos from the supermarket and a little cornstarch slurry for thickness and it was perfect. 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 think the water bath method could be good enough although I have not tried it myself for this recipe.

If you have a larger food processor, it is best to make a larger batch so the ingredients can be properly processed. NOTE: bringing the sauce to a gentle boil helps thicken it and brings out the flavor of the peppers.We’ve made versions with many different peppers and shared them with friends, and we were surprised to find that everyone had their own favorite version. You can choose any type of pepper to make a good chili-garlic paste, though Thai chiles are traditional in some regions. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes.

A lot of recipes for copycat Huy Fong sauce you’ll find on the internet complicate things by adding fish sauce, onion, brown sugar, and even olive oil but this recipe pairs it down to the exact ingredients that are in each bottle of Huy Fong chili garlic sauce (minus the preservatives sodium bisulfite and potassium sorbate, of course). Article and images by Kate Ramos, one of our CA GROWN Creators and founder of Hola Jalapeno and Kate’s Best Recipes. It can also be mixed into noodles or used to spice up everything from peanut sauce to scrambled eggs.And my secret to get a similar taste to Huy Fong's sauce is to use a blend of red jalapeno peppers and Fresno chilies. Use it to heat up your stir fry dishes, Vietnamese Noodles (Pho), pizza, eggs, pasta, or anything you desire. One last question – can this be frozen without compromising the flavor or quality and for how long would recommend? Id put this on everything,, scrambled tofu, breakfast beans and cheese tostadas, and ramen to name a few!

Had used small hot chili peppers and it was very spicy at first but the heat mellowed out after a few days.

We don't get Fresno Chilies up here in Canada very often, so I used a red hot pencil pepper and a regular bell pepper. I have kept it in the refrigerator for quite a long time (maybe 2 months or more) and it stayed well.