If you love international cuisine and new recipes, you may feel frustrated when some ingredients are not easy to find. One spice that perfectly captures the flavors of Asia is chili garlic sauce , and it can be hard to find it in your home. Unless you find a store that sells this Asian sauce. So, why not try making it yourself? You know, homemade chili garlic sauce is fresh and preservative-free, and we all know that homemade is best. Here is Hello Asia 's recipe for Asian Chili Garlic Sauce , a spicy, flavorful and easy to make sauce often used in many Asian dishes: Ingredients: 10 red peppers (depending on desired level of heat) 5 cloves of garlic 60 ml rice vinegar (1/4 cup) 60 ml water (1/4 cup) 50 g sugar (1/4 cup) 1/2 teaspoon salt Preparation: Prepare the ingredients: - Wash the peppers and remove the stems. If you want a less spicy sauce, you can remove the seeds. - Peel the garlic and chop it finely. Mix the mixture: - Put the peppers and garlic in a blender, add the rice vinegar, water, sugar and salt. Blend until smooth. Cook the sauce: - Pour the mixture into a small saucepan and bring to a boil over medium heat. When the mixture begins to boil, reduce the heat and simmer for about 5-10 minutes, stirring regularly until the sauce thickens and the sugar is completely dissolved. Cool and store: - Turn off the heat and let the sauce cool completely. - Once cooled, you can pour the sauce into a glass jar and store it in the refrigerator. The chili and garlic sauce can be stored in the refrigerator for 2-3 weeks. Tips: - If you prefer a smoother sauce, you can remix the mixture after cooking. - Add a little lemon or orange juice to create new flavors. Hello Asia good luck and enjoy this Asian chili-garlic sauce! Pay attention to the tips for making the chili sauce creamier. Note: The cooking time and servings given in the recipe are approximate. And if you have trouble making it yourself, you can choose the products provided by Hello Asia . We provide all the Asian spices that are safe for consumers' health.
