HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)
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. Use it to create your own favorite Asian recipes! {Vegan, Gluten-Free}
Provided by Maggie Zhu
Categories Sauce
Time 15m
Number Of Ingredients 7
Steps:
- Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
- Turn the blender to high and liquify the remaining contents of the blender.
- Strain the liquified mixture so that you are left with just the juices.
- Add the strained juice and reserved chunky bits to a pot.
- Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.
- Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.
- After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.
- To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 21 kcal, Carbohydrate 4.5 g, Protein 0.8 g, Fat 0.2 g, Sodium 292 mg, Fiber 0.9 g, Sugar 1.5 g
CHILE GARLIC PASTE
If you're looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles. For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you'd produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least. Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.
Provided by Mark Bittman
Categories easy, quick, condiments, project
Time 45m
Yield About 1/2 cup
Number Of Ingredients 4
Steps:
- Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.
- Put chiles, any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
- Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 675 milligrams, Sugar 15 grams, TransFat 0 grams
HOMEMADE CHILLI GARLIC PASTE RECIPE
Homemade Chilli Garlic Paste Recipe with step by step pictures. This is a simple quick recipe to make and is natural and has no preservatives.
Provided by Aarthi
Categories Dips
Time 15m
Number Of Ingredients 3
Steps:
- Bring two cups of water to boil.
- Take chillies in a bowl, pour boiling water over it and leave it aside for 10 mins.
- Now drain them.
- Take garlic and chillies in a blender and puree them using little of the drained water to a coarse or smooth mix.
- Pour that in a bowl, add in salt and mix well.
- Pour that in a freezer safe container and freeze.
- Use as required.
Nutrition Facts : Calories 540 kcal, Carbohydrate 119 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Sodium 14068 mg, Fiber 19 g, Sugar 64 g, UnsaturatedFat 3.3 g, ServingSize 1 serving
CHILI CRAB
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle.
- To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain.
- In mortor and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.
- Combine all sauce ingredients.
- Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish.
- Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion.
CHILI PASTE WITH GARLIC
Make and share this Chili Paste With Garlic recipe from Food.com.
Provided by tgobbi
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine chilies, sesame seeds, garlic& water.
- Heat oil in small saucepan.
- Test oil by dropping in a few Szechwan peppercorns.
- (It should sizzle but not burn).
- Pour hot oil over chili mixture.
- Cool& strain off the oil.
Nutrition Facts : Calories 174.2, Fat 18.6, SaturatedFat 2.4, Sodium 2.3, Carbohydrate 2.7, Fiber 1, Sugar 0.8, Protein 0.5
CHINESE CHILI PASTE WITH GARLIC & GINGER
Spicy sauce made from soybean paste, hot pepper, oil, garlic, and ginger; used as an ingredient in Chinese cooking and as a condiment. Store, tightly covered, in the refrigerator.
Provided by littleturtle
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat an 8-inch skillet over med-high heat; add oil when skillet is hot.
- Stir in bean sauce, red pepper, sugar, garlic, and ginger.
- Reduce heat to low, and cook, stirring frequently so it doesn't burn.
Nutrition Facts : Calories 180.6, Fat 14, SaturatedFat 1.8, Sodium 1.4, Carbohydrate 14.9, Fiber 0.6, Sugar 12.9, Protein 0.4
CHILI PASTE
Steps:
- In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.
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- Heat a saucepan over medium heat. Add the olive oil and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Stir in the tomato sauce, chile-garlic sauce, soy sauce, rice vinegar and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
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- Chili Paste. Instead of adding pre-made and processed chili garlic sauce to your dishes as a base or a condiment, chili paste is the route to take.
- Harissa Sauces. This sauce is made with vinegar, garlic, red chilies, and a manner of other spices. Originating from North African flavors, especially Tunisia, this sauce has a wonderful flavor and aroma.
- Sriracha. If you have any liking for spicy food at all, you might be very familiar with the taste of the iconic Huy Foing Sriracha sauce. It is a popular addition to Thai, Laotian and Vietnamese cooking because it draws from authentic Asian chili flavors.
- Regular Hot Sauce. The easiest alternative to chili garlic can be the regular store-bought hot sauce. However, choosing a good ready-made hot sauce is quite the challenge, especially since there’s so much variety.
- Black Bean Sauce. This Chinese delight is the hidden secret behind Sichuan cuisine, with its fermented flavor and rich, earthy taste. It is also known as doubanjiang and is made of soybean oil, water, chili, and salt.
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- Chili Garlic Paste. This is an excellent substitute for chili garlic sauce if you have some garlic and extra red chili. Those with chili plants outside can enjoy the privilege of a fresher taste.
- Standard Hot Sauce. A store-purchased hot sauce is probably the easiest choice with numerous options, but you can make great choices depending on your heat level preference.
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- Chili Flakes or Powder. Chili powder or chili flakes are readily available, packed as a seasoning in jar form or a bag. Both options are fine, but ensure you check the product’s label to ascertain its spice level.
- Spicy Ketchup. If you wish to have spicy condiments in paste form rather than powder, regular ketchup can be an excellent substitute for chili sauce. You’ll only need to mix it with chopped fresh chilies with regular ketchup to level up the ketchup taste.
- Harissa Sauces. This chili sauce alternative contains garlic, vinegar, red chilies, and several other spices. It originated from the North African region and is famous for its incredible aroma and flavor.
- Tomato Sauce. Another great chili sauce alternative would be to spice up regular tomato sauce. Use the same approach as ketchup, where you’ll open the extra tomato sauce bottle, then add chili powder or freshly chopped chili and mix or heat to mix them effectively.
- Sriracha Sauce. The origin of this chili sauce replacement in Thailand and the Thai food’s international boom made the famous sauce receive nods from the global culinary scene.
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