Hot Garlic Sauce Recipes

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HONEY GARLIC SAUCE



Honey Garlic Sauce image

I used this sauce on wings and they were super good.

Provided by Rachel

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 16

Number Of Ingredients 8

2 cups chicken broth
½ cup brown sugar
½ cup honey
¼ cup soy sauce
6 cloves garlic, crushed
1 teaspoon minced fresh ginger root
¼ cup water
1 tablespoon cornstarch

Steps:

  • Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer sauce, stirring often, until flavors combine, about 5 minutes.
  • Whisk water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 66 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 348.2 mg, Sugar 15.6 g

THE BEST HOMEMADE HONEY GARLIC SAUCE



The Best Homemade Honey Garlic Sauce image

This recipe has been used in our family for years. It's better than any store-bought sauce and so quick and easy to make! Have extra sauce on hand because people will want to use it as a dipping sauce too.

Provided by Belinda Carter McDowell

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 16

Number Of Ingredients 5

1 tablespoon canola oil
3 cloves garlic, minced
¾ cup ketchup
½ cup honey
¼ cup soy sauce

Steps:

  • Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

Nutrition Facts : Calories 42.9 calories, Carbohydrate 9.2 g, Fat 0.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 226 mg, Sugar 8.8 g

GARLICKY RED CHILI HOT SAUCE



Garlicky Red Chili Hot Sauce image

Provided by Melissa Clark

Categories     easy, quick, condiments

Time 20m

Yield 2 cups

Number Of Ingredients 5

4 hot red or orange chili peppers, such as habañero
2 red bell peppers ( 3/4 pound), roughly chopped
5 garlic cloves, roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt

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.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams

SWEET AND HOT GARLIC SAUCE



Sweet and Hot Garlic Sauce image

From the book "Real Vegetarian Thai." It's one of my new favorites--I put a tablespoon of it in just about everything I stir-fry. If you're not a spicy fan, you can turn down the heat by adding less of the chili sauce.

Provided by Vegan Courtney

Categories     Sauces

Time 35m

Yield 3/4 cup

Number Of Ingredients 6

1 cup unbleached cane sugar
1/2 cup water
1/2 cup white vinegar
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon hot chili sauce (you can find this at any asian market; usually it's the korean brand with the bright green top. If y)

Steps:

  • In a saucepan, comine the sugar, water, vinegar, garlic and salt.
  • Bring to a boil over medium heat until the sugar is dissolved.
  • Turn to medium-low and keep cooking until the sauce is a little syrupy (18-25 min).
  • Remove from heat and add the chili sauce--mix well; it will turn a nice amber-orange.
  • Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
  • When using, heat a little bit until it thins to a slightly syrupy consistency.

Nutrition Facts : Calories 1100.7, Fat 0.2, Sodium 3616.7, Carbohydrate 275.8, Fiber 0.5, Sugar 267.2, Protein 1.5

BEEF IN HOT GARLIC SAUCE



Beef in Hot Garlic Sauce image

Make and share this Beef in Hot Garlic Sauce recipe from Food.com.

Provided by Sheynath

Categories     Steak

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb beef sirloin, sliced in thin strips
1 (10 ounce) bag Baby Spinach (or 2 bunches, cleaned and trimmed)
1 teaspoon vegetable oil
1/2 teaspoon dark sesame oil
4 garlic cloves, minced finely
1 tablespoon nam pla or 1 tablespoon soy sauce
1/2 teaspoon crushed hot chili flakes (or to taste)
1/2 teaspoon sugar
1 teaspoon cornstarch (optional)

Steps:

  • Heat a skillet or wok over medium-high until quite hot. Pour in the oils, then add the garlic. Stir for a few seconds, until the garlic softens slightly and starts to become fragrant.
  • Add the beef strips and stir until the meat loses the redness and is showing only a bit of pink in the center of the strips, 1-2 minutes.
  • Add the spinach, and toss to begin wilting the leaves.
  • Add the nam pla, chiles and sugar. Stir to combine and cook down the spinach, about 2 minutes.
  • If there is more thin sauce than you like, combine the cornstarch with a small amount of water and stir some in to the sauce, allow to boil and thicken. Sometimes I get more or less sauce, depends how much moisture is in the spinach and the meat.
  • Remove from heat.

HOMEMADE SPICY HOT SAUCE



Homemade Spicy Hot Sauce image

I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. -Carolyn Wheel, Fairfax, Vermont

Provided by Taste of Home

Time 55m

Yield 5 half-pints.

Number Of Ingredients 11

20 habanero peppers (4-1/2 ounces)
5 serrano peppers (2-1/2 ounces)
15 dried arbol chiles
2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
1 large sweet onion (15 ounces), cut into 8 wedges
8 garlic cloves, halved
1 cup water
3/4 cup white vinegar (minimum 5% acetic acid)
1/2 cup fresh lime juice
3 teaspoons salt
1 teaspoon coarsely ground pepper

Steps:

  • Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HABANERO HOT SAUCE RECIPE BY TASTY



Habanero Hot Sauce Recipe by Tasty image

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

Provided by Julie Klink

Yield 6 cups

Number Of Ingredients 9

10 habanero peppers, seeded, halved
6 cloves garlic, smashed
2 tablespoons olive oil, divided
1 cup carrot, chopped
1 onion, chopped
1 ½ teaspoons salt
2 cups water
¼ cup lime juice
¼ cup white vinegar

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
  • Roast for 10 minutes, until the edges of the peppers are brown.
  • Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
  • Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
  • Remove the pot from the heat and let cool.
  • Pour the vegetable mixture into a blender and puree until smooth.
  • Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
  • Enjoy!

Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams

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