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. Because there are so few ingredients in this sauce and it doesn’t get cooked you need to use the highest quality ingredients.

It combines those red jalapeno peppers and garlic with sugar, salt, a little vinegar, and a slurry of cornstarch to create the right texture. It's mild enough that it melds into a recipe but it's a bit noticeable when you're adding it to your individual dish. Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. Combine the chiles, garlic, teaspoon of salt, and vinegar in a blender and blend until it is chopped and still slightly chunky, about 15-20 seconds.

I do 3 tsp of cornstarch slurry for a double recipe and it makes it a thicker consistency that sticks to the food better. It can also be mixed into noodles or used to spice up everything from peanut sauce to scrambled eggs. Our Thai condiment caddy, shown above, has four covered glasses each with a long spoon shaped just for the purpose of scooping out whatever's inside.

If you would like this sauce less spicy you can cut each chile in half and remove the seeds and white ribs. Use it to heat up your stir fry dishes, Vietnamese Noodles (Pho), pizza, eggs, pasta, or anything you desire. Pantry items are actually one of my favorite recipes because I use them all the time and in all sorts of matters. Simmering the sauce for 5-10 min will also help for it to keep in your fridge (about a month or more).Here we show how to prepare them quickly in a delicious stir-fry made with sliced beef, and an alternative style made with pork and prawns. PS- The bottled stuff has lots of yucky preservatives and even xanthum gum to bind it all together but we'll be using just a little cornstarch to stabilize and thicken the sauce a touch instead.

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.I too live on the West Coast and have been shocked to not find my beloved chili garlic sauce with the rooster on it. When the peppercorns start sizzling, continue cooking for about 2 minutes, until they turn dark brown and you can smell a pungent fragrance. Go with ghost peppers or above - see my list of superhot chili peppers - for a seriously HOT version. This statement is made for further protection against any incorrect information that our vendors may have provided regarding allergens. The post was published on March 2, 2015 and updated by March 29, 2020 with complete update on the recipe using a totally different method.