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Chili sauce

Posted on 01-18-08 · Asian Pantry Tags:
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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

  1. bam says:
    November 28, 2008 at 4:58 pm

    how will i cook chili sauce? like the same taste of mandarin dimsum?

    Reply

Trackbacks

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    July 14, 2008 at 8:08 pm

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    July 21, 2008 at 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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    August 24, 2009 at 9:56 am

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    [...] on Masoya Japanese firm tofu) liquid seasoning (I recommend patis, Knorr or Bragg) 2 tbsps. of chili garlic sauce 1/4 c. of vegetable cooking [...]

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