Chiligarlicsauce Recipes
CHILI-GARLIC SAUCE
Make and share this Chili-Garlic Sauce recipe from Food.com.
Provided by Chef LL
Categories Asian
Time 45m
Yield 1 lb. shrimp, 1-4 serving(s)
Number Of Ingredients 4
Steps:
- Whisk all ingredients together. Coat shrimp well with marinade and refrigerate 30 minutes.
Nutrition Facts : Calories 573.5, Fat 54.6, SaturatedFat 4, Sodium 1.5, Carbohydrate 23.8, Fiber 0.2, Sugar 22.4, Protein 0.5
HOMEMADE CHILI SAUCE
Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g
CHILI SAUCE
This made-in-minutes chili sauce is a great substitute for bottled chili sauce.
Provided by ELLENMEL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 130 mg, Sugar 6.3 g
FROM SCRATCH CHILI GARLIC SAUCE
Some condiments are hard to find here and some of the available ones just have too much cornstarch. Well,I guess for the retailers quantity is more important. For me,it's quality,so that's why I better make my own.I usually live the seeds on as I like the hear,if you like a milder taste remove the seeds .It lasts a few months in the refrigerator.
Provided by littlemafia
Categories Sauces
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place chilies, garlic, vinegar, salt and sugar in a food processor or blender and pulse until coarsely pureed.
- Adjust sugar, salt and vinegar to taste.
- Transfer to a small sealable jar and refrigerate.
Nutrition Facts : Calories 267.9, Fat 2.1, SaturatedFat 0.2, Sodium 2370.6, Carbohydrate 58.6, Fiber 7.2, Sugar 36.9, Protein 9.6
ASIAN CHILI-GARLIC SAUCE
This recipe comes from a popular authentic Asian restaurant in San Fransisco, California This makes a big amount of sauce, but it can be scaled down to meet requirements, or it will store nicely in the fridge for up to 2 weeks.
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 7-10 cups or depending on how much is prepared
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.
- Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the refrigerator for up to 2 weeks.
- Serve at room temperature.
- Whisk again before serving to combine ingredients.
Nutrition Facts : Calories 710.8, Fat 40.6, SaturatedFat 5.8, Sodium 24.8, Carbohydrate 80.2, Fiber 1.1, Sugar 75.2, Protein 1
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- Chop off the top ends and stem of the chiles. I use a pair of scissors for these and only hold the body of the chiles.Place the chilies and garlic cloves in a food processor. Process until finely minced.IMPORTANT: Be careful not to use your hands when handling processed chiles since it can burn your face (and eyes!) when you accidentally rub them. You can use gloves for an extra layer of protection.
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- Carefully add in the garlic and chiles. If these immediately sizzle in the hot oil, lower the heat to preven these from quickly burning.Leave everything to cook over medium low heat. Keep stirring to make sure the sugar dissolves and the chiles and garlic don't burn. Stir the mixture every 1 to 2 minutes.
- Continue to cook the chiles and garlic until they have turned in a much darker share of red and garlic is lightly brown, around 10 to 15 minutes. Be careful not to cook it over too high heat since the garlic can quickly burn.If you'd like crispy garlic, you can cook the garlic and chiles a bit longer until these turn crisp but keep an eye out since they can quickly burn.
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