CHILLI AND GARLIC SAUCE RECIPES

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ASIAN CHILI-GARLIC SAUCE RECIPE - FOOD.COM



Asian Chili-Garlic Sauce Recipe - Food.com image

This recipe comes from a popular authentic Asian restaurant in San Fransisco, California This makes a big amount of sauce, but it can be scaled down to meet requirements, or it will store nicely in the fridge for up to 2 weeks.

Total Time 15 minutes

Prep Time 15 minutes

Yield 7-10 cups or depending on how much is prepared

Number Of Ingredients 6

2 1/4 quarts cider vinegar
22 ounces honey
2 cups chopped green onions
3/4 cup fresh minced ginger
2/3 cup asian garlic and red chile paste (or 2/3 cup chili-garlic sauce)
10 ounces sesame oil

Steps:

  • In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.
  • Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the refrigerator for up to 2 weeks.
  • Serve at room temperature.
  • Whisk again before serving to combine ingredients.

Nutrition Facts : Calories 710.8, FatContent 40.6, SaturatedFatContent 5.8, CholesterolContent 0, SodiumContent 24.8, CarbohydrateContent 80.2, FiberContent 1.1, SugarContent 75.2, ProteinContent 1

ROASTED GARLIC CHILI SAUCE RECIPE | BON APPÉTIT



Roasted Garlic Chili Sauce Recipe | Bon Appétit image

Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.

Provided by Claire Saffitz

Yield Makes about 1½ cups

Number Of Ingredients 8

1 red bell pepper, halved lengthwise, seeds and ribs removed
2 Fresno chiles, seeds removed if desired
1 head of garlic, halved crosswise
2 small shallots, peeled
2 tablespoons vegetable oil
Kosher salt
¼ cup (or more) unseasoned rice vinegar
1½ teaspoons honey

Steps:

  • Preheat oven to 425°. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10–15 minutes. Let cool.
  • Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.
  • Do Ahead: Sauce can be made 5 days ahead. Cover and chill.

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