Huy Fong’s massive, 650,000-square-foot (60,387-square-metre) production facility in Irwindale, Calif. churns through roughly 100 million pounds (45.4 million kilograms) of the red jalapeño-hybridchili peppers used to make Sriracha, as well as the company’s two other condiments: a chili-garlic sauce and sambal oelek. Chili garlic sauce is a favorite for many food lovers worldwide, but keeping it fresh can sometimes be challenging. Here's our guide to storing it properly and recognizing when to say goodbye. How to Store:

According to Huy Fong Foods, makers of Sriracha, the lingering effects of a devastating drought in Mexico continue to stymie production, thanks to the sauce’s main, palate-firing ingredient. The sauce is spicy, tangy, and fragrant. It’s similar in flavor to Sriracha, but the texture is chunky rather than smooth, with chili pepper pieces and seeds still visible in the sauce. How Is It Used? It's frustrating when your chili garlic sauce doesn't bring the heat. Often, this happens when your chilies aren't as spicy as you thought, or maybe you got a bit cautious with the quantity. Solution: Coolness Counts: Store the sauce in the refrigerator. The cold slows down the processes that lead to spoilage.If you don’t have chili garlic sauce on hand, you can substitute it with a combination of Sriracha sauce and soy sauce. Just mix together equal parts of each sauce, and you’ll have a flavorful stand-in for chili garlic sauce. Over the years, the popularity of sriracha has steadily increased, and its presence in grocery store aisles is almost undeniable. It will almost certainly appear in ingredient lists as more people become aware of it. As a result, no one will feel any discomfort if the spicy flavor is less overpowering than the spiciness. Chili peppers, garlic, sugar, salt, and vinegar are the ingredients in sriracha. Despite its high heat, Sriracha has a Scoville Heat Rating of 1,000 – 2,500. Southeast Asian cuisine is thought to be the most common source of this food. If you want to go above and beyond, use a good hot sauce substitute. Distilled White Vinegar– Provides 2 very important functions. First it gives a pop of brightness to this Asian chili garlic sauce. Secondly, it acts as a natural preservative. As a bonus addition, white vinegar is also a budget friendly option.

Cooking chili garlic sauce can sometimes lead to unexpected kitchen fireworks. If you find your sauce popping and splattering during the cooking process, it's probably because the heat is too high. Solution: We use chili garlic sauce as a dipping sauce for dim sum dishes (in addition to chili oil), as well as a sauce for pan-fried noodles or dumplings. While chili oil has a toasted, spicy flavor, chili garlic sauce offers zip from the addition of garlic as well as tang and sharpness from the vinegar in it. Buying & Storing In Mexico, the ' Salsa Roja' or 'red sauce' is a fiery blend of chili, garlic, tomatoes, and a blend of local spices. It's a staple on every Mexican table next to the tortillas.

More Sauces and Dressings

Chili garlic sauce has a smoky flavor that will appeal to those who enjoy spicy foods. It’s an easy sauce to make that’s made from chili peppers, garlic, vinegar, and plenty of seasonings. It’s a fantastic mixer for a variety of dishes, including burritos, chili, and, of course, anything else. And here's my secret: Fish sauce. It brings a depth of umami flavor that rounds out the sauce. Try it out - you might just love it as much as I do! If you’re looking for a sauce with a little more depth, a good substitute is sambal oelek. It is made with chilies, salt, and vinegar and has a slightly more complex flavor than chili garlic sauce. If you’re looking for something to add to your meal, you can either use it as a marinade for meat or as a flavor enhancer. Is Chili Garlic Sauce Hotter Than Sriracha This brand can easily be found in any Asian market, or even in some regular supermarkets. It will keep in the fridge for months, right alongside your mayonnaise and ketchup. Just use a clean utensil anytime you dip into the jar.