Garlic Chili Hot Sauce Recipes

CHILI GARLIC SAUCE

Steps:

• Put all the ingredients in a blender and blend until smooth.
• Transfer to a small pot, cover and simmer on low for 10 minutes.
• Stir and add ¼ cup water.
• Cover and simmer for an additional 5 minutes.
• Store in an airtight glass jar and refrigerate. The sauce will keep in the fridge for up to 1 month or in the freezer for up to 6 months.

SWEET GARLIC-CHILI HOT SAUCE - RECIPE

Steps:

• Add all of the ingredients to a small pot and simmer for about 15 minutes to soften everything up. Some of the vinegar will evaporate.
• Cool, then transfer to a food processor. Process until nice and smooth.
• Strain out the solids, then pour the hot sauce into a bottle.
• Enjoy!

GARLICKY RED CHILI HOT SAUCE

Steps:

• Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
• Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.

GARLIC CHILI HOT SAUCE

Steps:

• Rinse, clean and remove stems of the chiles. Blot dry with paper towel.
• Wearing rubber gloves, mince chili peppers. The smaller the cut, the smoother your final sauce will be. Or you can just leave them minced small for a more spicy bite and bigger texture.
• In medium sauce pan, heat oil then add minced garlic and shallots. Over medium heat saute garlic and shallots for a about 1 minute or until light brown and fragrant. Fry the garlic and shallots enough so that they become crispy, but not burnt. (don't burn your garlic!)
• Add tomato sauce and minced chili peppers. Let the sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
• Continue simmering the garlic hot sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.Remove hot sauce from heat and allow to cool completely.
• Transfer hot sauce sauce to blender and blend until smooth or until most of the chili pepper skin and seeds break down- preferably on the "liquefy" mode.Taste the hot sauce to further customize the hot sauce to your liking.
• Add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate and use within about 1 week. Or pour into sterilized jars and use safe canning techniques to store for longer.