30 grams (1 cup) whole dried chili peppers.Sichuan All-Purpose Chili Garlic Sauce (previous version) 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). The post was published on Maand updated by Mawith complete update on the recipe using a totally different method. Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! I’d love to see what you come up with. Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crushing Course and recipe update!ĭid You Make This Recipe? Don’t forget the last step! Leave a comment below, and tag me and #OmnivoresCookbook on Instagram! Hokkien Prawn Mee Noodle Soup (Hae Mee).15-Minute Curry Ramen with Leftover Ham.Use your chili garlic sauce in these dishes: It’s so versatile, which is why I’m sure it’s going to become your new favorite condiment! It’s also a key ingredient in dishes such as sweet and sour fish and pineapple glazed ham. You can also add a spoonful of it to any type of Asian-style noodles, or even jazz up steamed or roasted vegetables with it. What can you use it on? As a hot sauce, this chili garlic sauce is amazing with chicken wings. Then you can use it on all kinds of dishes. You should always keep the sauce in your refrigerator so it stays fresh. But the flavor will become milder and more balanced over time. The sauce will be quite spicy once you make it. Avoid overcooking the sauce, which will make the bright red-orange color go away. NOTE: bringing the sauce to a gentle boil helps thicken it and brings out the flavor of the peppers. Add the cornstarch slurry to thicken it.Slightly cook the sauce together with the chunky part.Blend the rest of the ingredients into a smooth sauce.

Remove 1/4 cup of blended peppers to add back later for texture.

Blend the peppers with the seasonings until it forms a chunky sauce.

You’ll need a blender, a strainer, and a clean mason jar to preserve your spicy creation. It combines those red jalapeno peppers and garlic with sugar, salt, a little vinegar, and a slurry of cornstarch to create the right texture. NOTE: If you plan to use super spicy peppers (bird’s eye chili, serrano, etc.), it’s important to blend them with less spicy peppers so your sauce won’t be too hot. 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. The result won’t taste the same as the Huy Fong brand, but it will still be absolutely delicious. If you can’t find them though, you can use other types of chili peppers. You might be able to find them in regular grocery stores when they’re in season: March to April and late July to August.

You are likely to see them at Mexican grocery stores. Red jalapeno peppers are quite special and might be hard to find. That’s what Huy Fong uses, and they bring out that bright red, hot, peppery hue, and the right level of spiciness. My secret for getting the authentic flavor of Huy Fong is to use red jalapeno peppers. All you need is a jar and my special recipe for recreating it. It’s so easy to make your own chili garlic sauce that tastes just like the stuff you can buy at the store. It has a special texture and flavor that adds a bright pep and zest to your Asian dishes. The brand that makes it is called Huy Fong, though it isn’t their only claim to fame. If you are a fan of sriracha, you most likely have the iconic bottle with the rooster on it in your fridge. Use it to create your own favorite Asian recipes! 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.

Chunky garlic paste