Chili sauce

January 18, 2008 | Print This Post Print This Post

chili sauce

For some reason, we always have more than one kind of chili sauce in the house. The red kind (center and right), I use mostly for cooking although my husband likes to use them as dipping sauces too. The chili garlic sauce (left) is the kind you’d find beside the soy sauce in the condiments tray in Chinese restaurants. It is made by first toasting the chopped chilis then mixing them with oil and garlic. Fiery hot!

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Comments

2 Responses to “Chili sauce”

  1. Spicy seafood fried rice | Daily Breakfast at the House on a Hill on July 14th, 2008 8:08 pm

    [...] into 3/4-inch lengths 2 eggs, beaten 6 tbsps. of light soy sauce (I use Kikkoman) salt 1 tbsp. of chili garlic sauce 4 to 5 tbsps. of vegetable cooking [...]

  2. Garlic oyster sauce | Inside an Asian Pantry on July 21st, 2008 11:17 am

    [...] asparagus and baby corn and decided I was going to try the garlic oyster sauce in combination with chili garlic sauce. Amazing result. Just the right amount of sweet spiciness and the bold, bold flavor of garlic. [...]

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