Asian Chili-Garlic Sauce

"This recipe comes from a popular authentic Asian restaurant in San Fransisco, California This makes a big amount of sauce, but it can be scaled down to meet requirements, or it will store nicely in the fridge for up to 2 weeks."
 
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Ready In:
15mins
Ingredients:
6
Yields:
7-10 cups or depending on how much is prepared
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ingredients

  • 2 14 quarts cider vinegar
  • 22 ounces honey
  • 2 cups chopped green onions
  • 34 cup fresh minced ginger
  • 23 cup asian garlic and red chile paste (or 2/3 cup chili-garlic sauce)
  • 10 ounces sesame oil
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directions

  • In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.
  • Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the refrigerator for up to 2 weeks.
  • Serve at room temperature.
  • Whisk again before serving to combine ingredients.

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Reviews

  1. Great sauce! I also served with Easy Szechuan Style Linguine Noodles (#155974). As I had some left in my refrigerator, I used the sauce as a chicken marinade and served over jasmine rice with grilled mushrooms - delicious!
     
  2. Worked great for my noodles!
     
  3. I made this to go along with Recipe #155974. I only made .25 of it though, so I only have a small amount left. There's NO WAY I'd use 7 cups in two weeks. HAHA.
     
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