Chili garlic sauce has long made its way as a staple in kitchen cupboards. You will find yourself dipping your BBQ and fried dishes in it frequently; it’s even good for something as simple as fried eggs. Jazz up your meals, and make one of your signature dips chili garlic sauce. You won’t be sorry!
- 1 cup of red chili, maybe a combination of jalapeno, Thai or habanero chili
- ¾ cup of water
- ¼ cup of fresh peeled garlic, chopped
- ¼ cup of fish sauce
- ¼ cup of sugar
- ¾ cup of cider vinegar
- Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled cloves.
- Wash the chili and remove most or all of the seeds. Boil them in a small pot of water with cover, for about 3 to 5 minutes.
- Reduce the heat to low and simmer for about 5 minutes more, or until the chili are soft. Remove from heat and let cool.
- Combine the cooked chili with liquid, garlic, fish sauce and sugar in a food processor. Grind until a coarse consistency is achieved.
- Add vinegar to the mixture and grind again for a few minutes. Sauce will be a little watery at this point.
- Pour the sauce into an air-tight glass jar and keep refrigerated for at least 1 day before using, to allow the sauce to thicken and the flavours to combine well.
Number of Servings: About 2 cups of chili garlic sauce.