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hot-sauce Huy Fong Chile Garlic Sauce

R

rlslmshdy

Hey guys, I just picked up a jar of Huy Fong Chile Garlic Sauce. Im in love with this stuff. I think I could almost eat it by the spoonfuls straight from the jar. What do you guys think of it. Im looking for more ways to use it. What foods, recipes do some of you guys use it on.

Thanks
Shawn
 
I just used it in some scrambled eggs this morning, along with
some habanero cheese. It's also an integral ingredient in my
chili beans.
 
i love it too gonna have to get some again its been too long
good with ribs and wings as well as an edition to dipping sauces
thanks your friend Joe
 
Is this the same as Sriracha? if so, I do add it to my wing sauce. makes it all... mmm... yummy!
 
1 pound red hot peppers, stemmed and chopped.
12 cloves garlic, minced
1 1/2 teaspoons salt
4 tablespoons sugar
3/4 cup white vinegar

Pulse until coarse, and cook down until a loose paste or chunky consistency.
 
I believe in the Huy Fong they are red jalapenos just like in their sriracha.
 
I think I am mixing my cultures here, but Huy Fong garlic definitely compliments any red sauce, whether it's Italian marinara or Mexican mole.
 
i just made a sweet cube steak dish with peppers today using it and it was AB FAB!! Restaurant Quality i kid you not

gonna make it again, if anyone is interested in how i made it let me know
im willing to share this one

small clue i used Plum Jelly

thanks your friend Joe
 
Sriracha is sweeter than this. I personally am a fan of all three Huy Fong products: their Sriracha, Sambal, and Chili-Garlic Sauce. Good stuff!
 
NOOOooooooooooooo!!!

I'm making an Asian-inspired sauce for some pork ribs and am now almost
out of Chile Garlic Sauce!

IMAG1747.jpg
 
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