Home » Recipes » Sauces » Homemade Chili-Garlic Sauce
by Mike Hultquist · · 120 Comments · Jump to Recipe
This homemade chili-garlic sauce recipe is much like Huy Fong chili garlic sauce, but freshly made, no preservatives, super easy to make and so versatile.
My Favorite Chili-Garlic Sauce Recipe
Walking through your typical grocery store, most likely you aren't going to find many chili-garlic sauces available to you. You'll probably find "Huy Fong" chili garlic sauce in the Asian aisle, maybe one other competing brand, but that's about it.
Unless you're in a specialty store, your choices are fairly limited, and specialty stores are few and far between unless you're living within a fair sized city.
Chili-Garlic Sauce is something I use regularly. Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes.
In fact, if you're out of chili-garlic sauce, you CAN use Sriracha as a substitute, but it isn't quite the same in texture and flavor.
Check out my Homemade Sriracha Hot Sauce Recipe (both fermented and unfermented versions).
Sometimes you want one over the other. Lucky for us, we know how to make our own chili-garlic sauce at home on our own. Well, at least NOW we all do!
Because here is the recipe. Ready in well under 30 minutes!
The recipe is simple enough. It uses only 4 main ingredients, aside from salt and pepper - chili peppers, garlic, sugar and vinegar.
Let's talk about how to make chili garlic sauce!
Chili-Garlic Sauce Ingredients
- Chili Peppers. This works for any peppers you like to work with. I used a bunch of Fresno peppers. Ideally, use colorful red chilies for appearance, if you prefer your chili garlic sauce to look more like the store bought product, but you really can use any peppers. Consider using a variety. See the Recipe Notes for further discussion.
- Garlic. Fresh minced garlic is ideal.
- Sugar. If desired, for a touch of sweetness.
- Vinegar. I use white vinegar.
- Salt and Pepper. To taste.
How to Make Chili-Garlic Sauce
Select Your Chilies. First, select and measure out your chili peppers by weight. Four ounces is good. You can choose any type of pepper to make a good chili-garlic paste, though Thai chiles are traditional in some regions.
Red, fresh, vibrant peppers are ideal. Consider cayennes, red jalapenos, red serranos, or Fresno peppers to make this sauce.
Add Ingredients to a Food Processor. Add the peppers to a food processor along with 4 garlic cloves, 1 teaspoon sugar, 2 tablespoons white vinegar, and a bit of salt and pepper.
Process Until Smooth. Next, process to form your sauce.
Simmer the Chili Garlic Sauce. Pour all of the ingredients into a pot and simmer them for 10 minutes at medium heat to meld the flavors.
Refrigerate Until Ready to Use. Finally, cool and adjust with a bit more salt and pepper to your personal tastes. Store in a sealed jar in the fridge until ready to use.
Boom! Done! Your homemade chili-garlic sauce is ready to use. It really is very easy to make, and I like it so much better than anything from the grocery store.
It's absolutely delicious.
Adjusting the Heat Level
I often make this with medium-hot level chili peppers, though realistically you can make this recipe with any type of pepper. Use sweet peppers for a no-heat version that can still be used in many, many recipes.
Go with ghost peppers or above - see my list of superhot chili peppers - for a seriously HOT version. Best case is to use a good variety for both heat and flavor.
Wear gloves if needed when working with very hot peppers.
Recipe Making Tips
The Chili Peppers
It is best to use the freshest chili peppers available to you, so be sure to check the peppers for blemishes or spots. You can, however, make this with frozen chili peppers as well.
Just be sure to thaw them out and dry them a bit with a paper towel before processing.
If using dried chiles to make this recipe, rehydrate them first in hot water.
If you have a larger food processor, it is best to make a larger batch so the ingredients can be properly processed.
Flavor Tweaks
This recipe is ideal on its own for flavor boosts in cooking, but you can add other ingredients to your preference. Consider onion, tomato, or fresh herbs.
Fish sauce is a wonderful addition of umami.
Storage Information
Chili-garlic sauce will last 1-2 months or longer in the refrigerator in a sealed container. The vinegar acts as a preservative, which will let it keep longer.
You can also freeze it for up to 6 months. It freezes nicely. Simply thaw and use as needed.
What Can I Make with Chili-Garlic Sauce?
Chili-Garlic Sauce typically lends itself to Asian-inspired recipes and stir fry dishes, though you can use it in numerous dishes. Here are some recipes to get you started.
- Chili-Garlic Shrimp with Thai Lime Rice
- Spicy Noodles
- Easy Thai Noodles
- Thai Peanut Noodles
- Grilled Salmon
- Chicken Ramen
- Shrimp Fried Rice
- Grape Jelly Meatballs
Try These Other Popular Sauce Recipes
- Sweet Garlic Chili Sauce
- Sweet Pepper Chili Sauce
- Garlic-Habanero Hot Sauce
- Chili Sauce
- General Tso Sauce
- Sambal Oelek
- Homemade Chili Oil
Enjoy!
Check out moreHot Sauce Recipesor learn more about How to Make Hot Sauce.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Homemade Chili-Garlic Sauce Recipe
This homemade chili-garlic sauce recipe is much like Huy Fong chili garlic sauce, but freshly made, no preservatives, super easy to make and so versatile.
Course: Main Course
Cuisine: American
Keyword: chili paste, chili peppers, condiment, recipe, spicy, video
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Calories: 11kcal
Author: Mike Hultquist
Servings: 10
Tap or hover to scale
4.89 from 44 votes
Leave a Review
Ingredients
- 4 ounces spicy chili peppers – This works for any pepper of choosing. I used a bunch of Fresno peppers. Use a variety.
- 4 cloves garlic chopped
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
Add all of the ingredients to a food processor and process until smooth.
Pour the mixture into a small pot and heat. Simmer for about 10 minutes.
Cool and adjust the flavor with salt and pepper to your tastes.
Store in a sealable jar in the refrigerator.
Video
Notes
Makes about 1 cup. Thin with a bit of water, if desired.
Heat Factor: HOT, though it will depend on the peppers used.
Nutrition Information
Calories: 11kcalCarbohydrates: 2gSodium: 1mgPotassium: 43mgSugar: 1gVitamin A: 135IUVitamin C: 27.9mgCalcium: 4mgIron: 0.2mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
This recipe was updated on 9/9/22 to include a video and updated information. Originally published on 5/31/2017.
Reader Interactions
Comments
Paul says
Mike, Patty,Hi again,
I made a new batch yesterday.
When my other half finally gets home with some root ginger and coriander herb it’ll be going in a quick Partridge curry along with a pre made spice mix from a wonderful Indian lady who now lives in Singapore.Thanks again for the recipe
Paul
P.S. It’s almost 22.00 here lol
Reply
Mike H. says
Haha, thank you, Paul. Hope you had a great meal!
Reply
Jim "Da Coach" says
Fresno peppers worked great, thanks!Reply
Mike Hultquist says
Excellent! Glad you enjoyed it, Coach! =)
Reply
Sissy says
I have only green jalapeno peppers. Should they be seeded? How do I compensate for green vs red peppers?
Reply
Mike Hultquist says
Sissy, you can use the same amount of green vs red. You can removed the seeds/innards if you want, though removing the innards removes much of the heat. Enjoy!
Reply
Paul says
Hi Mike and Patty,I made this tonight to use in your homemade Szechuan sauce and have a feeling that next time I make it I’ll be doubling or trebling the ingredients. I don’t think what I have left will last long!
I used the only “Red Chilli” available at my local supermarket this evening which turned out to be Chilli Serenade. Very nice heat. I love garlic so did 7 fat cloves and added a very small onion. Oh, and live apple cider vinegar too.
Definitely a go to recipe for the future.Thanks.
PaulReply
Mike Hultquist says
Thanks, Paul. Glad you enjoyed it. This is a staple in my kitchen for sure. =)
Reply
Gillie says
A unexpected frost came to Arizona leaving me with two jalapeño plants and a habanero plant that got nipped by frost. I added one very small habanero to my mix of green jalapeños. So, while its green instead of red its delicious, and HOT!Reply
Mike H. says
Awesome, Gillie!
Reply
Stan Jones says
I'm not sure red peppers will be available in SW Washington in December, but I'm about to find out. Maybe our produce market can order some in. In any event, is there any reason rice vinegar couldn't be used? Possibly with some lemon juice to adjust tartness and pH?
Huy Fong seems to be a thing of the past these days. And you know "I use that s**t on everything...."
Thanks for another great recipe.Reply
Mike Hultquist says
You can use rice vinegar, Stan. No problem. Enjoy!
Reply
Pat says
I love this recipe!
I made it with Fresno peppers I grew and smoked and threw in a red ripe smoked Hatch chili too. Also used a TON of garlic.
Used half white wine vinegar and half regular white vinegar.
Also seasoned with smoked salt and pepper along with not quite a full teaspoon of sugar.
It was perfect in my sweet and spicy noodle dish!
Reply
Mike Hultquist says
Awesome! Thanks, Pat! Very happy you're enjoying it!
Reply
Keith says
Quick and easy. WOW, what a great taste.Reply
Mike Hultquist says
Thanks, Keith!
Reply
Bryan says
Mike, I have made this recipe twice now because of the Huy Fong shortage and it is awesome. It tastes better than store-bought because it has that nice freshness to it. I used red jalapenos from the supermarket and a little cornstarch slurry for thickness and it was perfect. Keep up the good work.Reply
Mike Hultquist says
Thanks, Bryan! Glad you're enjoying it! I agree, homemade is better.
Reply
Marisa says
Chili Pepper Mike, your a taste bud saver(savor)! With the scarcity of my beloved chili garlic sauce, your recipe has lessen my dependence on supermarket supplies. Home made is always superior. I will be trying out your crispy chili sauce too.
With Gratitude
MarisaReply
Mike Hultquist says
Thanks so much, Marisa!
Reply
Jeff Tompkins says
Can you do this with dried chilies
Reply
Mike Hultquist says
Jeff, yes, this works with dried chilies. 1 ounce dried peppers = 4 ounces fresh. Rehydrate them first.
Reply
James Wilson says
Hi Mike. Tks for all the great firery recipes. I'm making my first batch of garlic chili sauce today. Rooster brand is unavailable at this time as you are probably aware of. (though I do have 3 big bottles of sirracha in my pantry.)
You mention a PH level of 3.5 or less when discussing how long it will last in the fridge and canning
How do you check the PH level?
I gave it a 5 even though I haven't made it. I'm sure it'll be great!
Thanks
JimmyJamesJoBobReply
Mike Hultquist says
Thanks! I'm sure you'll love it. A good pH meter is best for measuring the acidity. I have a link to one in my Store link at the top of the page. Check it out!
Reply
Renée A Klokkerhaug says
Hubby and I love it! Easy, and perfect for a lot of recipes!Reply
Mike Hultquist says
Yay! Glad you both enjoy it, Renée!
Reply
Pete says
nice heat, but too sweet for me. i’ll try again and leave out the sugar. can add some if needed later. thanks for posting such an easy recipe!Reply
Mike Hultquist says
Pete, next time skip the sugar, obviously, if you don't like a touch of sweet. You can also make another batch without sugar and combine them to dilute the sweetness. Boom! 5-Star recipe for you. Cheers.Reply
Kris Williams says
How much of each ingredient goes into the chili garlic recipe? This information is not given and I am puzzled, as to why this information is left out.Reply
Mike Hultquist says
Kris, the full measurements are listed in the recipe card at the bottom of the post. Let me know if you're unable to find it.
Reply
Inna says
I used some super-hot chilies by accident. Oh my god, everything is burning!!! Now I am planning to make a version with bell peppers and compare. Thanks for sharing the recipe and the tips!Reply
Mike Hultquist says
Oh no, oops! Yes, making a MILD version of this and combining them is the best way to dilute the heat. You might need to make a few bell pepper batches.
Reply
I’shayla Wise says
Thank you so much! This is so helpful! And how long does it last?Reply
Mike Hultquist says
I’shayla, hot sauce like this typically lasts 6 months, or 12 months in the fridge. Be sure to include enough vinegar for longer keeping. Shoot for a pH of 3.5 or lower for home keeping.Reply
Martin says
Awesome sauce. I added a red bell pepper to chill the heat. The added liquid forced me to simmer it longer to remove some liquid. Also added 1-2 Tbsp of oyster sauce per 8 batches of sauce i just made. Love it and thank you for the recipe.I added lime juice for acidity and water bathed it. Should store longer but i have a feeling I’ll eat it quickly.
Reply
Mike Hultquist says
Glad you enjoyed it, Martin. Thanks.
Reply
Vic C. says
Hey Mike, I love how the recipes that you put in my email I save them and I’m one of my files anyways the reason for my email is on this chili garlic sauce. Can I water bath it and make it shelf stable or does it have to just stay in the fridge raider after it’s cooked. Thank you for your comment about it.
Reply
Mike Hultquist says
Thanks, Vic! Yes, you can process this in a water bath for storage, but check the acidity first. You may need to add more vinegar. Shoot for a pH of 3.5 or lower for home storage.
Reply
Val L says
I love this recipe and use it on all sorts of things. I did a marinated pork tenderloin the other night and it was great. Just a question...how long will this last, stored in the fridge in a mason jar? We don't get Fresno Chilies up here in Canada very often, so I used a red hot pencil pepper and a regular bell pepper...fairly mild but still really tasty!Thanks
ValReply
Mike Hultquist says
Thanks, Val. This will last months in the fridge in a sealed jar. The vinegar helps preserve it without any "weird" preservatives. You can always add a little more vinegar to help it keep. I know, it's so good!!
Reply
Mister Douglas says
I am using fresh green jalapenos. No reds on the shelf.Reply
Mike Hultquist says
Enjoy, Mister Doublas!
Reply
Sharon says
Absolutely love this recipe and so versatile. Thank youReply
Mike Hultquist says
I agree, Sharon. So good!
Reply
Gudrun Knight says
can you can (water bath or pressure can) this chili garlic sauce? if yes, for how long?Reply
Mike Hultquist says
Gudrun, you can pressure can this. If you want to water bath it, you'll likely need to add more acid to lower the pH. Shoot for 3.5 or lower.
Reply
Maria says
Does this call for 4oz of dried red chili peppers or fresh?
Reply
Mike Hultquist says
4 ounces fresh, Maria. Enjoy!
Reply
Anne says
Hi Mike,
I’m in Australia and have grown some wonderful Rocotto chilli plants. They just keep growing year after year. To justify keeping them (husband wants them pulled out) I’d like to make a chilli preserve (sauce/sambal/paste) that can be stored sealed, out of the fridge (until opened) a bit like my tomato chutney. I’ve collected a load of suitable jars.
Could you point me in the right direction please?
Great idea to freeze them.
Cheers
Anne.Reply
Mike Hultquist says
Anne, I have a LOT of sauce recipes, along with paste and sambals here on the site. Check out the sauces section. Any of my sauces/etc can be frozen, but with enough acidity, you can also process them in a water bath to preserve in the pantry until ready to open. Shoot for a pH of 3.5 or lower for home processing. I hope this helps!
Reply
Adam Davey says
Hi, just made this sauce. Super easy as you say. I used mostly habñeros, with a few cayenne and jalapeños thrown in, plus a bit of sweet red pepper. Very pleased with it, thanks. One point is that I used several frozen chillies, and put them in the processor without thawing. Then I saw your comment that we should thaw them first. Would there be a noticeable difference? Just wondering what benefit thawing them first brings. Thank you!Reply
Mike Hultquist says
Thanks, Adam. Frozen are great, and just easier to handle when thawed. The mixture could be more chunky processing frozen peppers, but not a big deal. They will thaw eventually.
Reply
SJ says
I used 4 oz of serranos and WOW this is a very spicy sauce! Just a drop will do 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). Next time I’ll go with jalapeños! Thanks for the easy recipe.Reply
Cathy says
Can you use crushed red pepper?
Reply
Mike Hultquist says
Cathy, powders can work for this recipe, though you'll get best results from fresh pods. Whole dried pods will work as well.
Reply
Louise Keiser says
Can you tell me if the Homemade Chili-Garlic Sauce Recipe is suitable for preserving by canning? If so, do I need to increase the vinegar and salt because of the garlic?
Reply
Mike H. says
Hey Louise, check out the answer from Jerry. It is right on point!
Reply
Jerry says
Nice recipe, as the pepper harvest season has started I have alot to process. This is a nice processed pepper recipe for use in dishes.Not tried yet, so can not review how it worked out.
Reply
Kathleen says
May the Homemade Chili-Garlic Sauce recipe be increased, in vallum, for canning? Thanks.
Reply
Mike Hultquist says
Kathleen, yes, you can scale this up to make large batches, no problem.
Reply
Jerry says
Canning with garlic should not be done for safety because you can get botulism. But I think addition of enough acid will kill of the problem causing bacteria. With oil + garlic is also more tricky.
Search the web for: garlic botulism risk
Reply
Claudia Becker says
I used brown sugar and a dribble of date syrup, a little soy sauce instead of salt, and rice wine vinegar. It turned out fabulous!Reply
Mike Hultquist says
Nice!!
Reply
Rosebud says
This is excellent, in fact I added jalapeños and more garlic, ❤️ the extra kick of the peppers and the taste of garlic.
Thanks SEW much❣️Reply
Mike Hultquist says
Nice! Glad you enjoyed it! I love it.
Reply
Patricia a Molloy says
what do you use this sauce on or in what recipes?
Reply
Mike Hultquist says
Patricia, yes, I use it as a component for many sauces and even marinades. Check out my Sauce Recipes section to find some where it is used. Great stuff! -- https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/
Reply
Kenny says
I love chili garlic sauce. I used in most of my rice and meat dishes. They blend well in Asian food recipes.Reply
Dayne Conn says
Tried this last night. The sauce is wonderful and delicious. Thank you so much!Reply
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Dayne!
Reply
RUTH PAYOT says
Delicious with soy sauce and vinegar and calamansi, health wise very healthyReply
Michael Hultquist - Chili Pepper Madness says
Yes, wonderful.
Reply
Patty says
Would you be willing to share measurements for the shot sauce, vinegar and calamonsi you used please? THANK YOU!Reply
Jeremiah Wanjohi says
Thanks for your write up on chili and garlic sauce. I have plenty chilies in my kitchen garden and tomatoes. Please also explain more on the use of vinegar and preserving a longer period.
Reply
Michael Hultquist - Chili Pepper Madness says
Jeremiah, vinegar acts as a preservative for foods. For home preserving, shoot for a pH of 3.5 or lower. Keep refrigerated for longer keeping, or consider pressure canning or a water bath.
Reply
Christopher says
Was curious if you or anyone have had any luck using sugar substitutions such as Monk fruit, or other artificial sweetners, with this recipe, as well as your other recipes. I'm diabetic. But love your recipes.Thanks,
Reply
Michael Hultquist - Chili Pepper Madness says
Christopher, you can use artificial sweeteners or subs. I often use fruit instead and add zero sugar, or I use stevia. Very easy to sub.
Reply
Nolan says
This recipe's simple to prepare. But one thing I wonder that what should I use it with any dish or some? Hainan chicken rice? Dim Sum? Szechuan tofu?Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Nolan. Yes, I use it as a flavor base for such recipes, or sometimes as a finisher. Very versatile.
Reply
Katy says
Just made these. My family says these are the best naans I ever made. Will make them again! Thank you so much!Reply
Michael Hultquist - Chili Pepper Madness says
Outstanding!!
Reply
Steph K says
Super easy to makeReply
Michael Hultquist - Chili Pepper Madness says
Thanks!!
Reply
Diya says
Thank you so much for this. I have been wanting to make a Sichuan sauce but never really ventured into it. Will try this out soon and let you know how it goes.Reply
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it!
Reply
Erika says
This would be a huge hit at our house – we love spicy food Great tip about not rubbing your eyes too – I’ve learned the hard way in the past haha Great recipe and the color is gorgeous!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Erika!
Reply
ROBYN says
I truly enjoy the detailed explanations of each recipe you share here. Not only do I get inspired, I learn something new each time I visit your blog. So thank you!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Robyn! I appreciate it!
Reply
Bill says
Made a batch today. Used 3 Fresno's and a Hungarian Wax pepper. Came out great!Reply
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Bill!
Reply
Kimi says
I made this earlier this week and added some fish oil and onion and it was a huge hit for both my hubs and neighbors. 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. The garlic really made it!
Reply
Michael Hultquist - Chili Pepper Madness says
Nice! Great to hear, Kimi! I appreciate it! Glad you enjoyed it.
Reply
Melody says
I used jalapenos since that is what i had on hand. It turned out beautifully. I really love cooking with what I have on hand vs going to buy it with all the preservatives.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Melody! Glad you enjoyed it!
Reply
Larry Brooke says
Is this your version of Sambel - can i use Sambel in the firecracker shrimp recipe
Best
LarryReply
Michael Hultquist - Chili Pepper Madness says
Larry, this is very similar to sambal oelek, so yes, you can use it with the firecracker shrimp recipe. Let me know how it turns out for you! Enjoy.
Reply
Petra says
How long would this store unopened in fridge. I am looking at making a year's suppky with home grown chilies and garlic. Or could l put it in hot-water bath to preserve? Don't want to poison guests when l am able to have visitors again. Cheers, Petra.
Reply
Michael Hultquist - Chili Pepper Madness says
Petra, this sauce should last a month easily, or longer depending on the acidity. If you want to make sure it lasts longer, add more vinegar. If you get the pH to 3.5 or lower, it will last many, many months.
Reply
Mavis says
Hello there-I haven't tried your recipe yet but from the looks of it it will be 5 stars.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Mavis! This one is a winner for sure!
Reply
Cole says
Can I use minced garlic instead of the chopped??
Also if I am using habaneros should I still use 4 ounces??Reply
Michael Hultquist - Chili Pepper Madness says
Hi, Cole. Absolutely, minced garlic is great here. 4 ounces is good for the habaneros, but if you're concerned about heat, you can sub in milder peppers. Let me know how it turns out for you.
Reply
JD says
Can dried peppers be used in lieu of fresh peppers? I dry excess peppers from my garden.
Reply
Michael Hultquist - Chili Pepper Madness says
JD, yes, they certainly can be used. I make hot sauces/sauces from dried pods all the time. I actually have a post with a video going live tomorrow on this very subject. Just rehydrate them as needed. Let me know how it turns out for you.
Reply
ariel says
What's the purpose of cooking it for 10 minutes?
Reply
Michael Hultquist - Chili Pepper Madness says
Ariel, it helps to meld the flavors and remove some of the raw quality, plus it lasts longer. You don't have to cook it, though.
Reply
Ewart says
If you cook it and remove some of the rawness then you can use it as a dip for celery, carrot sticks etc. Don´t thin it out with water though....It depends on the strength of the chiliies of course, and your guests. Wonderful. Thanks Michael.Reply
Mike H. says
You are welcome Ewart. Thank you!
Reply
Toni says
OMG! This is a seriously delicious sauce. Sweet and tangy! I used dried chile pepper and I added about 5 or 6 Tablespoons. Of course I had to add a lot more water. I paired frozen mussels and peas with some fresh veggies with the sauce for a delish chile garlic stir fry.Reply
Michael Hultquist - Chili Pepper Madness says
Great, Toni! Glad you enjoyed it! Sounds wonderful!
Reply
Lynne says
My chilies are already dried and ground.How much would I use to make this recipe???
Reply
Michael Hultquist - Chili Pepper Madness says
Lynn, if you are making this with dried powder, try it with 1 ounce of chili powder to start and see how that turns out for you, along with some extra water if needed. You can always add extra powder to your preference later on. Let me know how it goes for you.
Reply
Annie says
Hiya, how long will this last in the fridge?
Reply
Michael Hultquist - Chili Pepper Madness says
Annie, this should last you a month sealed in the refrigerator, or you can freeze it for 6 months. Enjoy.
Reply
dannydan says
Hi Mike and everyone @ CP????M..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..... Not bad, but my AZ needs a few more single origin ingredients.. this recipe from you Mike will go far in my next attempt at the zing sauce, so i thAnk you!
Got any corn syrup ideas?? ????????lol
Be well and good eats!
dannydan of BubbleCity..Reply
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Dannydan. I appreciate it! Glad to help!
Reply
Khay says
Hi, how long can the sauce last refrigerated and not refrigerated?
REPLY: Khay, if you keep it out of the refrigerator, it probably won't last more than a week, though much will depend on the final ph of your sauce. Be sure to cover it. I recommend the fridge, where it can keep at least a month or much longer with a bit more vinegar. -- Mike from Chili Pepper Madness.
Reply
Tamara says
Can the sauce be frozen? If so how is the color and texture affected?
REPLY: Tamara, yes, you can freeze it. It won't affect the texture or color, though the sauce may darken a bit with age. -- Mike from Chili Pepper Madness.
Reply
Jill says
Can this sauce be canned, so that it does not have to be stored in the refrigerator?
REPLY: Jill, yes, though you should check the acidity. It would be best to be 4.0 or under for typical canning. If not, you'll need a pressure canner. Or, just add more vinegar to achieve the proper ph level. -- Mike from Chili Pepper Madness.
Reply
