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

Product Information

Any of my sauces/etc can be frozen, but with enough acidity, you can also process them in a water bath to preserve in the pantry until ready to open. 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. Weather conditions have led to a chili pepper shortage in Mexico and the company has stopped production. 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. At right is the puang prik one of our local restaurants brought us, consisting of ground dried chile, sliced jalapeno in vinegar, sliced Thai chile in fish sauce, and chili garlic sauce.

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. This recipe is ideal on its own for flavor boosts in cooking, but you can add other ingredients to your preference. I used the only “Red Chilli” available at my local supermarket this evening which turned out to be Chilli Serenade. This statement is made for further protection against any incorrect information that our vendors may have provided regarding allergens. Jalapeño chiles — these are not typical in chili garlic sauce but I love the herbal note they add plus the little specks of green are nice.Simmering the sauce for 5-10 min will also help for it to keep in your fridge (about a month or more). Check out her recipes for the Best Ever Canned Black Beans, How to Cook Broccolini, How to Make Mole Poblano from Scratch, and Kiwi Bread with Lime Glaze. If you do not wish to strain it, you probably don’t want to blend the sauce very fine, which will result in a very thick texture. NOTE: bringing the sauce to a gentle boil helps thicken it and brings out the flavor of the peppers. Ingredients: chile, garlic, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives.

If you are a fan of sriracha, you most likely have the iconic bottle with the rooster on it in your fridge.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.

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. 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. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. The post was published on March 2, 2015 and updated by March 29, 2020 with complete update on the recipe using a totally different method. If you notice the color of your chili sauce getting more muted take it off the heat so it doesn’t lose any more of that vibrancy.I too live on the West Coast and have been shocked to not find my beloved chili garlic sauce with the rooster on it. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.