Chili Powder Garlic Salt And Sour Cream Multi Purpose Topping Recipes

HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)

Steps:

• Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
• Turn the blender to high and liquify the remaining contents of the blender.
• Strain the liquified mixture so that you are left with just the juices.
• Add the strained juice and reserved chunky bits to a pot.
• Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.
• Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.
• After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.
• To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.

CHILI POWDER, GARLIC SALT AND SOUR CREAM MULTI-PURPOSE TOPPING

Steps:

• Open container of sour cream, depending on how much of the topping you want, either take out desired amount of sour cream and put in separate bowl, or add ingredients directly to container.
• Add the garlic salt and chili powder to your taste, from experience I can tell you that you will need far more chili powder than garlic salt.
• If you are making the chip dip, put sour cream into separate bowl, add your chili powder and garlic salt to your taste, and then add the Salsa.
• Mix well and refrigerate until needed. Honestly they both taste better cold or cool with everything I have used it on.

SPICY CHILI DIP

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth. Beat in the onion, garlic, chili powder and pepper flakes. Stir in picante sauce and mozzarella cheese. Cover and refrigerate for at least 4 hours. Serve with vegetables and chips.