Hot Chili Garlic Paste Recipes

HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)

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.

CHILI GARLIC SAUCE

Steps:

• Put all the ingredients in a blender and blend until smooth.
• Transfer to a small pot, cover and simmer on low for 10 minutes.
• Stir and add ¼ cup water.
• Cover and simmer for an additional 5 minutes.
• Store in an airtight glass jar and refrigerate. The sauce will keep in the fridge for up to 1 month or in the freezer for up to 6 months.

GARLICKY RED CHILI HOT SAUCE

Steps:

• Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
• Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.