Chili Garlic Sauce

 

Chili Garlic Sauce

• 2 cloves garlic
• 1 teaspoon salt
• 1/2 cup vinegar
• 8 Jalapeno Peppers

Tips and Techniques

Use red pepper only to get the vibrant red sauce.

 

              Peel garlic and cut the stem off from pepper. Add garlic, peppers and salt into food processor. Chop the peppers until they are roughly ground.

Scoop out the mixture into a jar. Pour the vinegar in.  The vinegar should cover the pepper mixture. The chili garlic sauce will thicken over time. You may need to add more vinegar to keep the mixture submerged.

 

Lili’s Cooked Chili Garlic Sauce

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped 
4 cloves garlic, chopped
½ teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator. Makes a scant 2/3 cup.

 
Chuck’s Raw Chili Garlic Sauce

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
3 cloves garlic, chopped
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small jar and refrigerate. Let stand at least 30 minutes before using to allow the flavors to blend. Makes about 2/3 cup.

Note: Chuck says that if your concoction is too hot, add some bell pepper to tone it down. You can also mitigate the heat with sugar, salt and/or vinegar.

 

Garlicky Chili Hot Sauce Recipe

Yield: 1 cup

Total Time: 20 minutes

 

 

Adapted from our homemade sriracha recipe, this version has the wonderful aroma of fried garlic. The combination of spice and warm fragrant garlic is addicting. Like with any hot sauce, adjust this recipe to your heat and garlic tolerance.

 

Ingredients:

• 1 c chopped Chili Peppers (about 100 grams). *for a more mild hot sauce, start with less chilies
• 3 T Vegetable Oil
• 2 heads of of Garlic (crushed or minced)
• 3 Shallots, medium size  (minced)
• 2 – 8 oz. (or 1- 15 oz.) can of Tomato Sauce
• 4 T Rice Vinegar
• 3 T Sugar
• 1 T Fish Sauce (this is a vital ingredient for wonderful flavor, please don't skip it)

Directions:

1. Rinse, clean and remove stems of the chiles. Blot dry with paper towel.
2. Wearing rubber gloves, mince chili peppers. The smaller the cut, the smoother your final sauce will be. Or you can just leave them minced small for a more spicy bite and bigger texture.
3. In medium sauce pan, heat oil then add minced garlic and shallots. Over medium heat saute garlic and shallots for a about 1 minute or until light brown and fragrant. Fry the garlic and shallots enough so that they become crispy, but not burnt. (don’t burn your garlic!)
4. Add tomato sauce and minced chili peppers. Let the sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
5. Continue simmering the garlic hot sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
6. Remove hot sauce from heat and allow to cool completely.
7. Transfer hot sauce sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
8. Taste the hot sauce to further customize the hot sauce to your liking.
9. Add more sugar, vinegar or water. Blend one last time till smooth.  Pour into clean, air tight jar and refrigerate. Use within about 1 week.

 

 

Homemade Garlic Chile Sauce

A sweet and garlicky chile sauce for sriracha fans that's made with summer's freshest - and hottest - peppers.

Ingredients

• 2 red bell peppers, seeds and stems removed
• 2-4 spicy red or orange peppers (like a habanero, fresno, etc), stems removed (I used 8 tepin chiles)
• 3/4 cup white vinegar
• 5 cloves garlic
• 1/2 tsp salt

Instructions

1. Roughly chop the bell peppers, spicy peppers, and garlic and add to a small sauce pan with the vinegar and salt.
2. Bring to a boil and then reduce to a simmer, cooking for another 10 minutes.
3. Don't stand over the pot, deeply inhaling the fumes.
4. Transfer the pan contents to a blender and blend ~10 seconds or pulse until you reach desired consistency.
5. Transfer to a jar (or jars) and let come to room temperature.
6. Cover and refrigerate for 3 days before eating.
7. The sauce will keep for weeks - months! - in the fridge.

Notes

Yields: ~2 cups

Adapted from the New York Times

Estimated time: 20 minutes

 http://www.youtube.com/watch?v=GZljEXdqShk
http://www.youtube.com/watch?v=Ls0rwPsa5Qo

http://www.youtube.com/watch?v=k5JWPLo8yVM

http://www.youtube.com/watch?feature=player_detailpage&v=k5JWPLo8yVM

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