Chili Garlic Sauce/ go get it. So very good. @ HEB in Texas

Mickey

On crackers is killer. Used in stir fry and wow.

fishlessman

that stuff makes the sticky red thai dipping sauce, always have a bottle in the fridge, good stuff

1 cup sugar, half cup each water and white vineger, 5 cloves coarse chopped garlic, simmer it down til it starts to thicken, add a heaping tbls chili garlic sauce as it cools down, its like candy.

Mickey

fishlessman said:

that stuff makes the sticky red thai dipping sauce, always have a bottle in the fridge, good stuff

1 cup sugar, half cup each water and white vineger, 5 cloves coarse chopped garlic, simmer it down til it starts to thicken, add a heaping tbls chili garlic sauce as it cools down, its like candy.

I sent these pics to VI and he has used for years as well. But the interesting part is he keeps his in fridge like you. Any reason in fridge?

fishlessman

ive been keeping garlic products in the fridge for a while now for safety reasons, never did before and never a problem and dont even know if theres a problem with this product

TheShaytoon

That stuff is the BOMB.

And we store ours in the fridge too...

Mickey

Ok, in the fridge it goes.

Foghorn

Mickey said:

Ok, in the fridge it goes.

Chicken

Mickey

Foghorn said:

Mickey said:

Ok, in the fridge it goes.

Chicken

~:>

TheShaytoon

Better to be ~:> than :-&

ps...well that only took 7 edits.  

logchief

Excellent stuff and so is their siriacha.  The city of Irwindale, CA  tried to run the company (Huy Fong) out of town because of the potent emissions from their plant processing chilis, but they came to a compromise with an emissions system on the processing.  

That company has and is making a mint, their stuff is everywhere.

I love oriental sauces, we have an oriental supermarket not far that has an unbelievable selection of stuff.

Eggcelsior

Mickey said:

Foghorn said:

Mickey said:

Ok, in the fridge it goes.

Chicken

~:>

It's great on chicken.

blind99

@mickey I find their sriracha sauce "meh" but I love that chili garlic stuff, especially mixed into fried rice. 

KiterTodd

I can't get enough of that stuff.

I use it as a condiment on anything asian...and any other time I remember it.
If you have an asian grocery around you buy it there....it is much cheaper than in the round eye food stores. 

GreenWave36

This stuff blows sriracha out of the water. I just recently started refrigerating it. Use it on everything Asian.

Dyal_SC

That stuff is great. Use it a lot when wokking.

onedbguru

been using that stuff for years.. make killer General Tsao's chicken (or if you go light on the chili-garlic sauce, great Sesame Chicken). works great in LOTs of stuff... 

Eggcelsior

Mix it into ground beef with some soy sauce and ginger. It's really good for Asian-inspired burgers.

Eggcelsior

Stupid vanilla.

caliking

Yep that stuff is deelish. On or in just about anything. Ours stays in the refrigerator too.

BYS1981

I put that in my phó.

PNWFoodie

Mine lives in the fridge after opening, but most of my condiments do.

texaswig

I love the stuff and use it in everything. I like it much better than saracha. I spike bbq sauce with it all the time.

saluki2007

I make a wing sauce with that.  I don't really have a recipe for it, I just kind of wing it(pun intended).  I start out with a couple tbs of butter and let melt down.  Add some brown sugar.  Once that dissolves I will add some apple cider vinegar.  And finally add sriracha chili garlic sauce.  Let simmer for 20 min.  Add some to the wings last 5-10 min of cook and then add more just before eating.

sumoconnell

Put it on eggs, yo!

Great for a morning when your night was a little foggy.

Mickey

saluki2007 said:

I make a wing sauce with that.  I don't really have a recipe for it, I just kind of wing it(pun intended).  I start out with a couple tbs of butter and let melt down.  Add some brown sugar.  Once that dissolves I will add some apple cider vinegar.  And finally add sriracha chili garlic sauce.  Let simmer for 20 min.  Add some to the wings last 5-10 min of cook and then add more just before eating.

That Sir is a keeper.

Little Steven

A few "meh" comments about sriracha. You guys should try Uncle Chen extra hot if you haven't. It's got a little more kick and a better taste IMHO. Also Sambal Oelek is a pretty good condiment.

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Mickey

Obviously I was the very last person on the forum to discover this. Glad I got here when I did.

Little Steven

Nah Mick, There's probably another couple of guys.

fishlessman

@little steven

i think the problem with the sriracha is batch to batch, ive gotten some hot, and others with a flat flavor. it probably caught on too fast for them to hold high quality standards

Little Steven

Might be true. They are probably sourcing chilis from more places too. I know that fresh chilis here vary in heat levels depending on where they come from. Try the Uncle Chen. It's pretty consistent and always has a "bright" flavour

MadcapMagician

I love the Sambal Ulek. You keep it refrigerated to prevent spoilage.It gets dark and nasty looking if not refrigerated