This sauce looks absolutely delicious. I will have to make this as I’m a big fan of garlic and hot peppers. For my personal preference, I would probably squeeze a little fresh lime juice in it and serve it with marinated skirt steak tacos topped with diced white onion, cilantro, and cotija cheese for the ultimate steak taco. Thanks for this recipe Mike, I’m a big fan of your channel.
I am a huge chili garlic fan and am really missing my Huy Fong. I cannot wait to try making your recipe. I may never go back to the green topped jar. I use it like a condiment on Asian foods, rice etc, but it is also great on any kind of creamy type pasta. Brings it to life! Thank you for Chili Peper Madness. It's the best!
Just made this while rice was cooking for dinner. Didn't use any pepper as some I'd picked were fresh, some in early stage of drying. Added a bit to mix of housin, soy sauce, dark sesame oil for chicken and veggies over rice. Husband pleased and moreso that without knowing of the shortage I planted jalapeños for the first time and they started turning red just as I got to bottom of huy fong bottle. 8 oz of jalapeños and well over 2x the garlic for doubling the recipe. 😊😊😊😊
Due to this Huy Fong chili garlic sauce crisis, I have to find ways to make it from scratch. Thankfully, I found your video to be the closest. Thank you for sharing your recipe!😊
I watched your video from start to end, the quality of the video was very good👌👌. You worked hard, your presentation was very organized. Want more beautiful new videos like this.👍👍
There seems to be a Huy Fong shortage! This was exactly what I was looking for. Korean supermarkets (H-Mart) have a good variety of chilies. You're right about controlling what goes into it. I prefer having smaller amounts that get used before they'd need preservatives.
I buy Huy Fong in the 8.5 pound jug and I pressure can it into pint jars because the plastic container allows oxygen to oxidize the pepper sauce. I never cared for the potassium sorbate, sodium bisulfite and xanthum gum, so I may make my own pepper sauce to can next time. I use it in stir fry, fried rice, and Asian noodle dishes, often with soy sauce, and hoisin sauce. I think I'll also can my own chili garlic oil and/or chili crisp.
Thanks, Tony. Store in the refrigerator in a sealed container, or you can freeze it. It will last several weeks refrigerated because of the vinegar content. You can add more vinegar if you'd like.
My roommate went to Thailand and came back with this homemade chili paste with chilies garlic tamarind its sooooooooooooo goood. She didnt learn how to make it but Im in LOOOOOVVVVEEE.
Thank you for sharing the way to make chili garlic sauce. I'm wondering how long does it keep in the fridge in a jar? I buy the Huy Fong kind but don't like the unnecessary extra ingredients they add, so I sought out how to make it myself and found your video. You wanted to hear how other people use their chili garlic sauce? I love it as dip for homemade pork schnitzel along with mayonnaise. And I heap a tablespoon or so onto a plate of eggs scrambled with marble cheddar. And a teaspoon or so of it is great in a bowl of brown rice.
MIke, How do you avoid turning your garlic bitter when you cook for about 10 minutes? I certainly did that and ruined a batch of fresno peppers. Thanks. bob
Bob, I don't get any bitterness in this. If you cook the garlic too long over direct heat or too high of heat, it can burn and become bitter. Don't cook it for more than a minute, and just let it simmer with the other ingredients to develop. I hope this helps.
@@ChiliPepperMadness Oh I do too! Thread beans I think is the correct term? I actually marinate my chicken in a TON of spices including chili garlic sauce, a bit of chipotle and some other stuff. Marinate for 18 hours. I dredge the chicken in cornstarch, flour, panko and coconut, lightly fry and add the bean thread chili garlic pasta on the side. Breakfast for me!
@@ChiliPepperMadness Thanks. Made a batch last night with Fresno chilies. I skipped the sugar. Was good heat for me, but seemed to mellow a bit overnight (maybe from the acid?), so I mixed in a Thai chili and it's good 🔥🔥 for me. Thanks.
Wow, this looks so mouth watering and delicious. I just started binge watching your videos, love them a lot and will definitely follow some recipes soon. Only problem I see is how to get the children and other not-so-spicy-loving family members to eat with me 😂 But I guess you can train to love chilli flavor 🌶
Thanks, Anja. I appreciate it. Yes, it can be difficult to cook spicy dishes when not everyone in the house enjoys the same spice level, and it's definitely something you can build up over time. Luckily for me, my wife loves it spicy.
I am half Filipino and have recently begun using the Huy version regularly, in my nightly round of ramen noodles. I cook my noodles, add the seasoning packet, then add about 1/8 tsp. of it to the whole thing. Stir it up and enjoy. I apparently am going to have to start making my own now due to the Huy brand being out of stock everywhere within a reasonable distance to drive for it.
I've been using Huy Fong for years but its gotten very hard to find. Can't wait to try this recipe. My favs are on grilled cheese sandwiches and KD and wieners with sautéed onions. I know its weird, try it you won't be disappointed. 😋
Great sauce! Fresno chilis are a mystery to me. I have never seen them available in the Mid-Atlantic US. I assume it is because they do not transport well.
Grow jalapenos,let them ripen until red, Huy Fong uses red jalapenos for their paste, i live close to Huy Fong foods where they make their products, the pace is huge and very,very clean.
Sup mike. I wondered how was made, huge money saver lol. I don't like adding xanthun gum, makes too thick in my opinion. Can some be heated with corn syrup and sugar to make sweet chili sauce? Prices on things are crazy, going to try my own now lol, tyvm mike take care I use a lot in asian cooking, quick noodles, if have gochujang I go to that for fast noodles. Guess it's what have to use first? On Sundays while grilling, be better than chili oil, but have to see chili crisp video too lol.. your thinking faster than me, well you did videos first🤣😂, thanks bro, love inspiration.. this better than culinary school, nicer teacher🤣😂
@@ChiliPepperMadness ty Mike, gonna make small batches, hit one use anchovy paste and more garlic, planning a spicy eggplant and real spicy lol. Usually use gochujang and gochugaru.. think be nice twist for all . Usually do weeks prepon sat making arriabuata sauce, think japanese eggplant stir fry work as lunch? Damn thinking Sunday already lol. Lot steamers to blanch and shuck, also cohaugs for stuffies and chowder, make fried clams with bellies, at that point whoever don't eat can go McDonald's like lol, how keep sauce in fridge? A mason jar or have to add more vinegar?? Bee good about a week? Ssry, try to get sauces done ahead.. 👍. Told everyone from family camping and other meals inspired from you channel lol. Might've picked up few subscribers or views. I can't stop ideas.. and learn so much from channel. Boss won't let me go too hot, but working on food truck, freaking economy.. ssry that be long rant 🤣, sauce should hold a week tho?
If you have enough vinegar, sauces like this will last many months, especially refrigerated in a sealed jar or container. Shoot for a pH of 3.5 or lower.
I mix this chili-garlic with sweet chili sauce to make Thai food. I fry the sauces with more fresh garlic and chilies in peanut oil and throw in some chicken. Closest I've tasted to real Bangkok style krapow gai.
Love Chili Garlic Sauce , BUT for my taste I find it WICKED HOT . I use it in soups , Raman and eggs. The taste boost is great, just use with caution until you find the level of heat you like .
HOMEMADE IS ALWAYS BETTER!!!!!! You arent adding all the garbage and trash preservatives and God knows what else processed foods have in them nowadays.
Good video! Great recipe! Cringe that you are not wearing gloves to handle the peppers. Viewers may not realize how painful chili pepper residue can be if they touch their eyes, etc., even after washing their hands. Your videos are a learning tool, and a good one, but as a teacher it behooves one to set a safe and good example. Just my opinion. Still love your videos!
Give you a red chilli sauce recepi from chinese dim sum restaurant. Red Chilli blender (Chilli Sauce), garlic mince, pineapple (blender finely), peanut cream jem (little to taste), sugar to taste, salt to taste, calamansi or lemon juice (sufficient amount to taste), red bird eye chilli (personal preference spicy level), young ginger mince (little). Blender mix all ingredients, boil awhile for longer shelf life & put in jar can. Put in cold fridge.
This sauce looks absolutely delicious. I will have to make this as I’m a big fan of garlic and hot peppers. For my personal preference, I would probably squeeze a little fresh lime juice in it and serve it with marinated skirt steak tacos topped with diced white onion, cilantro, and cotija cheese for the ultimate steak taco. Thanks for this recipe Mike, I’m a big fan of your channel.
Thanks much. Yes, this recipe is ready for your personal tweaks and ingredients, a perfect flavor base. Definitely lime juice. I love it.
Wow that sounds amazing tyvm.. I was thinking for sashimi, and saw comment, I love ideas going ping pong in head lol. Take care
So did you ever make it? If so, how was it?
I am a huge chili garlic fan and am really missing my Huy Fong. I cannot wait to try making your recipe. I may never go back to the green topped jar. I use it like a condiment on Asian foods, rice etc, but it is also great on any kind of creamy type pasta. Brings it to life! Thank you for Chili Peper Madness. It's the best!
Thanks! I appreciate it. =)
With the Huy Fong drought going on the 2nd year... may have to give this a go! Thanks!
Just made this while rice was cooking for dinner. Didn't use any pepper as some I'd picked were fresh, some in early stage of drying. Added a bit to mix of housin, soy sauce, dark sesame oil for chicken and veggies over rice. Husband pleased and moreso that without knowing of the shortage I planted jalapeños for the first time and they started turning red just as I got to bottom of huy fong bottle. 8 oz of jalapeños and well over 2x the garlic for doubling the recipe. 😊😊😊😊
Thanks so much for this recipe, as I was searching for an oil-free alternative to spicy, garlic/chili oil...& this is definitely it!
You are so welcome!
Due to this Huy Fong chili garlic sauce crisis, I have to find ways to make it from scratch. Thankfully, I found your video to be the closest. Thank you for sharing your recipe!😊
I am glad I found this video. Your content is very satisfactory. I will add your recipe to my own.
Enjoy!
Mike, all awhile watching the vid my brain was thinking what a great base for starting a salsa, so many ways I can use this. Thank you.
Yes, such a perfect base.
I watched your video from start to end, the quality of the video was very good👌👌. You worked hard, your presentation was very organized. Want more beautiful new videos like this.👍👍
Thanks so much!
@@ChiliPepperMadness U welcome 👍👍
There’s a shortage in California so I will try your recipe!
Please do - enjoy!
I’ve been making my own for years. Great recipe Mike. I use Serrano peppers.
Yes, serranos! Perfection!
👏👏👏👏👏👏👏👏👏THANK YOU. BEST RECIPE .
My pleasure 😊 Enjoy!
Yet another FANTASTIC recipe 👌🏻
Thank you so much 😊
@@ChiliPepperMadness been making curry's for ages now and love my heat. Seriously enjoy making your recipes as its broadening my taste buds 😂
There seems to be a Huy Fong shortage! This was exactly what I was looking for. Korean supermarkets (H-Mart) have a good variety of chilies. You're right about controlling what goes into it. I prefer having smaller amounts that get used before they'd need preservatives.
Yes, absolutely. I only make it homemade now.
Simple and fresh!!
Thank you. Enjoy!
I buy Huy Fong in the 8.5 pound jug and I pressure can it into pint jars because the plastic container allows oxygen to oxidize the pepper sauce. I never cared for the potassium sorbate, sodium bisulfite and xanthum gum, so I may make my own pepper sauce to can next time. I use it in stir fry, fried rice, and Asian noodle dishes, often with soy sauce, and hoisin sauce. I think I'll also can my own chili garlic oil and/or chili crisp.
I love it on dumplings and chow mein.
Yummo!
Looks incredible! I'm all over this one. Thank you for this🤤🌶
Thanks, Amanda. I appreciate it.
Looks Great! How do you store it? How long will it keep?
Thanks, Tony. Store in the refrigerator in a sealed container, or you can freeze it. It will last several weeks refrigerated because of the vinegar content. You can add more vinegar if you'd like.
Those Fresno peppers look gorgeous! This looks like a great recipe 😋 Definitely gotta try this. Thanks!!
So good!
My roommate went to Thailand and came back with this homemade chili paste with chilies garlic tamarind its sooooooooooooo goood. She didnt learn how to make it but Im in LOOOOOVVVVEEE.
Awesome! Honestly, I now want to add tamarind paste to this and use it like crazy.
@@ChiliPepperMadness yeah man.
Thanks, I just made some last night with the Arapaho peppers we grew this year. It's fresh and spicy, but not too spicy. Can't wait to use it!
Sounds great! I think you will really enjoy it.
Thank you for sharing the way to make chili garlic sauce. I'm wondering how long does it keep in the fridge in a jar?
I buy the Huy Fong kind but don't like the unnecessary extra ingredients they add, so I sought out how to make it myself and found your video.
You wanted to hear how other people use their chili garlic sauce? I love it as dip for homemade pork schnitzel along with mayonnaise.
And I heap a tablespoon or so onto a plate of eggs scrambled with marble cheddar.
And a teaspoon or so of it is great in a bowl of brown rice.
This will last a month or longer, because of the vinegar. I use it like crazy.
IMMEDIATELY SUBSCRIBED
LOVE IT. Thank you!
Can't wait to make this! Great recipe 👌 I like to add mine to soups (i.e. wonton/wor wonton soup and pan fried noodle dishes)!
Sounds like perfection to me!
Is this the one on your website. The fresh chili paste recipe? Thanks
It's this one: www.chilipeppermadness.com/chili-pepper-recipes/sauces/homemade-chili-garlic-sauce/
Kind of reminds me of an Arrabiata source!🌶👍🏼
Thank you!
MIke,
How do you avoid turning your garlic bitter when you cook for about 10 minutes? I certainly did that and ruined a batch of fresno peppers. Thanks. bob
Bob, I don't get any bitterness in this. If you cook the garlic too long over direct heat or too high of heat, it can burn and become bitter. Don't cook it for more than a minute, and just let it simmer with the other ingredients to develop. I hope this helps.
I use the chili garlic with Mung pasta and then add my chili garlic chicken on the side. Bomb!
Boom!! I love it.
@@ChiliPepperMadness Oh I do too! Thread beans I think is the correct term? I actually marinate my chicken in a TON of spices including chili garlic sauce, a bit of chipotle and some other stuff. Marinate for 18 hours. I dredge the chicken in cornstarch, flour, panko and coconut, lightly fry and add the bean thread chili garlic pasta on the side. Breakfast for me!
Sounds so good to me.
What kind of food processor are you using in this video? My mom wants one.
I just got a KitchenAid and it works great. My larger one is a Cuisinart and I love it.
Cool. Was looking for a recipe without corn starch or other thickeners.
Hope you enjoy!
@@ChiliPepperMadness Thanks. Made a batch last night with Fresno chilies. I skipped the sugar. Was good heat for me, but seemed to mellow a bit overnight (maybe from the acid?), so I mixed in a Thai chili and it's good 🔥🔥 for me. Thanks.
I use equal parts chili-garlic & Sriracha as a dip for Phō meats or in Thai curries with Nam Prik Pla to vary their flavor.
Sounds pretty awesome to me.
Wow, this looks so mouth watering and delicious. I just started binge watching your videos, love them a lot and will definitely follow some recipes soon. Only problem I see is how to get the children and other not-so-spicy-loving family members to eat with me 😂 But I guess you can train to love chilli flavor 🌶
Thanks, Anja. I appreciate it. Yes, it can be difficult to cook spicy dishes when not everyone in the house enjoys the same spice level, and it's definitely something you can build up over time. Luckily for me, my wife loves it spicy.
I am half Filipino and have recently begun using the Huy version regularly, in my nightly round of ramen noodles. I cook my noodles, add the seasoning packet, then add about 1/8 tsp. of it to the whole thing. Stir it up and enjoy. I apparently am going to have to start making my own now due to the Huy brand being out of stock everywhere within a reasonable distance to drive for it.
I have a feeling that you may enjoy your own version even more. But do give it a try and let me know.
How long does this keep in the fridge?
I've been using Huy Fong for years but its gotten very hard to find. Can't wait to try this recipe. My favs are on grilled cheese sandwiches and KD and wieners with sautéed onions. I know its weird, try it you won't be disappointed. 😋
What would it do if you smoked the chili peppers?
Go for it! Adds a nice smoky flavor to the final sauce. I've done this many times with other hot sauces.
I made it, it is amazing, my family love it, l won't be buying it any more.
Great 👍 I love to hear it. Same here.
This looks amazing! Also, what blender are you using? Last time I looked this one wasn't on your list of things to buy.
Thanks. I have a small Ninja food processor. Works great.
What kind of processor are you using here?
I have a Ninja food processor. Works great.
How long does it stay good in the fridge?
This lasts many months due to the acidity.
Great sauce! Fresno chilis are a mystery to me. I have never seen them available in the Mid-Atlantic US. I assume it is because they do not transport well.
Sorry to hear, Scott, though you can still make this with local peppers available to you.
Grow jalapenos,let them ripen until red, Huy Fong uses red jalapenos for their paste, i live close to Huy Fong foods where they make their products, the pace is huge and very,very clean.
how long will something like this stay good in the fridge?
This will last months with enough vinegar. You can also freeze it.
@@ChiliPepperMadness that is what i was wondering...thank you!❤
Sup mike. I wondered how was made, huge money saver lol. I don't like adding xanthun gum, makes too thick in my opinion. Can some be heated with corn syrup and sugar to make sweet chili sauce? Prices on things are crazy, going to try my own now lol, tyvm mike take care
I use a lot in asian cooking, quick noodles, if have gochujang I go to that for fast noodles. Guess it's what have to use first? On Sundays while grilling, be better than chili oil, but have to see chili crisp video too lol.. your thinking faster than me, well you did videos first🤣😂, thanks bro, love inspiration.. this better than culinary school, nicer teacher🤣😂
Thanks, I appreciate it. Yep, pretty easy to make, and great for customizing for sure. I think it would work well for making sweet chili sauce.
@@ChiliPepperMadness ty Mike, gonna make small batches, hit one use anchovy paste and more garlic, planning a spicy eggplant and real spicy lol. Usually use gochujang and gochugaru.. think be nice twist for all . Usually do weeks prepon sat making arriabuata sauce, think japanese eggplant stir fry work as lunch? Damn thinking Sunday already lol. Lot steamers to blanch and shuck, also cohaugs for stuffies and chowder, make fried clams with bellies, at that point whoever don't eat can go McDonald's like lol, how keep sauce in fridge? A mason jar or have to add more vinegar?? Bee good about a week? Ssry, try to get sauces done ahead.. 👍. Told everyone from family camping and other meals inspired from you channel lol. Might've picked up few subscribers or views. I can't stop ideas.. and learn so much from channel. Boss won't let me go too hot, but working on food truck, freaking economy.. ssry that be long rant 🤣, sauce should hold a week tho?
If you have enough vinegar, sauces like this will last many months, especially refrigerated in a sealed jar or container. Shoot for a pH of 3.5 or lower.
@@ChiliPepperMadness great ty, some need to be lot vinegar like Frank's, girls love it, going to try some like tobbasco sauce style.
I use it on breakfast eggs! But I use it on everything else too. :^)
Perfect. I love it.
I mix this chili-garlic with sweet chili sauce to make Thai food. I fry the sauces with more fresh garlic and chilies in peanut oil and throw in some chicken. Closest I've tasted to real Bangkok style krapow gai.
Yummo!
Can I use dried red peppers? All I have is chili de arbol ….No fresh available here …..
You sure can. The consistency won't be the same, but it will still be great.
I searched ‘chili pepper madness chili garlic sauce’ last week!
Haha, awesome. Working to get videos for the recipes on the site. Takes some time!
I have like over a gallon of peppers I need to do something with
Haha, yes! It's a GREAT time of year! I hope you can use some to make a recipe like this. If not, check out my web site. TONS of recipes.
Yummmmm
I got some Fresnos and Anaheims in the fridge.
They would be great for this.
@@ChiliPepperMadness I think I am going to roast the anaheims and garlic tomorrow and do some avocado chili cilantro action with some steak.
Love Chili Garlic Sauce , BUT for my taste I find it WICKED HOT . I use it in soups , Raman and eggs. The taste boost is great, just use with caution until you find the level of heat you like .
HOMEMADE IS ALWAYS BETTER!!!!!! You arent adding all the garbage and trash preservatives and God knows what else processed foods have in them nowadays.
I totally agree.
Good video! Great recipe! Cringe that you are not wearing gloves to handle the peppers. Viewers may not realize how painful chili pepper residue can be if they touch their eyes, etc., even after washing their hands. Your videos are a learning tool, and a good one, but as a teacher it behooves one to set a safe and good example. Just my opinion. Still love your videos!
I appreciate it, and do not need to wear gloves unless I'm handling superhots. Cheers.
Give you a red chilli sauce recepi from chinese dim sum restaurant. Red Chilli blender (Chilli Sauce), garlic mince, pineapple (blender finely), peanut cream jem (little to taste), sugar to taste, salt to taste, calamansi or lemon juice (sufficient amount to taste), red bird eye chilli (personal preference spicy level), young ginger mince (little). Blender mix all ingredients, boil awhile for longer shelf life & put in jar can. Put in cold fridge.
Are or where you a detective or an officer? You look very familiar.
It's a mystery 😂
No gloves?? Hopefully you don’t have to pee anytime soon 😅😂
🤣🤣🤣
Should cook it first as you do with tomato soup, then whizz it up.
Go for it.