Homemade Chili Garlic Sauce (Huy Fong Brand Copycat)
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Tree nuts: not fully checked
- Peanuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 oz red jalapeno peppers
- 2 heads garlic (, peeled)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/3 cup white distilled vinegar
- 2 tablespoons water (, divided)
- 1 teaspoon cornstarch
Method
- Combine the peppers, garlic, salt, sugar, vinegar, and 1 tablespoon of 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. Heat over medium-high heat.
- Dissolve the cornstarch with the remaining 1 tablespoon of water to make a slurry.
- Once the chili pepper mixture is warm, add the cornstarch slurry. Stir until bringing 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.