Wanting to make the famed bw2s "Asian zing" wing sauce this morning before work from a recipe i found yesterday, but i didn't have any garlic chili sauce on hand so improvising like normal in my free remaining 20mins at home, i tried to whip uP something quick. That’s what Huy Fong uses, and they bring out that bright red, hot, peppery hue, and the right level of spiciness. If you have a larger food processor, it is best to make a larger batch so the ingredients can be properly processed. In American restaurants, the caddy is usually only brought out for diners upon request (for those "in the know") and what's inside is up to the restaurant.

NOTE: bringing the sauce to a gentle boil helps thicken it and brings out the flavor of the peppers. 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. I mixed another tablespoon of vinegar into the finished sauce and I hope that helps tone it down—or I’ll be the only one in my house eating this (not necessarily a bad thing though to have this all to myself). The vinegar "should" preserve it some, and I "think" it might even ferment a little in the jar further prolonging its life. Id put this on everything,, scrambled tofu, breakfast beans and cheese tostadas, and ramen to name a few!

PS- The bottled stuff has lots of yucky preservatives and even xanthum gum to bind it all together but we'll be using just a little cornstarch to stabilize and thicken the sauce a touch instead. I do 3 tsp of cornstarch slurry for a double recipe and it makes it a thicker consistency that sticks to the food better. Here we show how to prepare them quickly in a delicious stir-fry made with sliced beef, and an alternative style made with pork and prawns.

This recipe is ideal on its own for flavor boosts in cooking, but you can add other ingredients to your preference. Chili garlic sauce from California Grown Creator Kate Ramos is made with only five ingredients and is so easy there’s no reason you shouldn’t be making it from scratch at home. I’m excited to make the Chile Garlic Sauce – I love the Huy Fong brand, but making it myself is better! A unexpected frost came to Arizona leaving me with two jalapeño plants and a habanero plant that got nipped by frost. I'm not sure what peppers I used as they have all cross pollinated so some combo of ghost, chili, cayenne, jalapeno, and Thai Chili's.

This year, I’m going to experiment a bit and cut the peppers into the vinegar mixture to see if “pickling” will add to the flavor at all…. I used red jalapenos from the supermarket and a little cornstarch slurry for thickness and it was perfect. Ingredients: chile, garlic, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives. I’m thinking that if I made it and cooked slightly then freeze in portions, I can thaw, reheat and continue with the cornstarch secion of the recipe.