One such concoction is Chiu Chow sauce, which, in a nutshell, is chili oil gone hog wild. A quick Google search rendered relatively few findings—just a handful of variations that left me less than satisfied. A close study of various ingredients—some more chemical than others—brought me back to a core list of ingredients…. The most vital of those ingredients is the Golden Goose Egg Secret 1 of making delicious Chiu Chow sauce at home: garlic.
Our more unconventional holiday gift is giving our homemade sriracha hot sauce and kim chi. Chili and spice is everything nice for all our food friends. This year, we decided to make an extra garlicky chili hot sauce because we have a small contingent of food friends who crave flavor, heat and spice more than we do. Seasonally, making our chili hot sauces is always on perfect timing. During the end of fall, our chilies are all ripe and poised to be stewed with a whole lot of garlic.
Down the street from my house sits a lovely Asian grocery called Saigon Market. My parents are great cooks, but they never had the desire for heat like I do. They opened up a whole new world of heat as I tested them on everything from egg rolls to fried chicken to pizza. Sriracha, for me, is best as an ingredient in a larger dish. The heat on this went straight to my throat.
This homemade chili garlic sauce recipe is just like the famed Huy Fong brand, giving you authentically garlicky and spicy results that are rich and well balanced. Use it to create your own favorite Asian recipes! If you are a fan of sriracha, you most likely have the iconic bottle with the rooster on it in your fridge. I love their chili garlic sauce, too.