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Garlicky Chili Hot Sauce with a punch
Posted By Todd & Diane On December 15, 2010 @ 9:08 pm In Appetizers,Asian,Food,Gluten Free,Recipes,Sauce | Dressings,Sriracha | Hot Sauces,Vegetables,Vegetarian Recipes,Vietnamese | 39 Comments
We’ve been quite unconventional over the last few years when it comes to gift giving. When the holidays roll around, tis the season to fire up the ovens and gift out baked goods and sweets till everyone can’t eat another cookie. Granted, we have our traditional fudge that we’ll make for family who are out of state, but fudge is really the only sweet gift we pass on with a red bow attached.
Our more unconventional holiday gift is giving our homemade hot sauce and kim chi. Chili and spice is everything nice for all our food friends. They always welcome our little spice packed jars with open arms and we’re always thrilled to be the different kids on the block, passing out something other than sweets.
This year, we decided to make an extra garlicky chili hot sauce because we have a small contingent of food friends who crave flavor, heat and spice more than we do. And that’s saying alot!
Seasonally, making our chili hot sauces is always on perfect timing. During the end of fall, our chilies are all ripe and poised to be stewed with a whole lot of garlic. It’s an exciting season to be harvesting fresh chilies and canning them for the holiday gift giving season.
Homemade chili garlic hot sauce is always so wonderful because the bright, fresh pop of spice can’t be duplicated from a store bought bottle. Once you make your own garlic chili hot sauce at home, it’s an addicting habit that’s hard to give up. The vibrant, off-the-vine taste is undeniably terrific.
This recipe is adapted from our previous homemadesriracha hot sauce recipe. All we did was add more fried garlic to take the flavor level up 5 knotches. But if you’re a garlic fiend and want to add more pop to the hot sauce, just add as much garlic as you want to handle.
We went a little overboard and made it a little TOO SPICY. Whew! It did hurt a bit, but the burn was good. You can adapt it to your spice tolerance level!
- Diane and Todd
Yield: 1 cup
Total Time: 20 minutes
Adapted from our homemade sriracha recipe, this version has the wonderful aroma of fried garlic. The combination of spice and warm fragrant garlic is addicting. Like with any hot sauce, adjust this recipe to your heat and garlic tolerance.
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