Sriracha sauce is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. [23] Chili oil used in Korean cuisine is made by adding gochugaru ( Korean chili powder/flakes) to hot oil (usually sesame oil and/or vegetable oil) in the final stage of stir-frying and before adding water, in soup dishes like yukgaejang and sundubu-jjigae.

Shigni is a Somali chili sauce or chutney, made from chili peppers, onion, garlic, tomato, lemon juice, cilantro and so on.

Recipe Instructions

Public colleges and universities [ edit ] The Ming dynasty Jingjiang Princes' Palace is now a campus of Guangxi Normal University. The most common is the traditional Filipino sweet and sour sauce known as agre dulce (or agri dulci) which is made from cornstarch, salt, sugar, labuyo chilis, and tomato or banana ketchup. It is the traditional dipping sauces of fried dishes like lumpia or okoy. [13] [14] [5] When the garlic is ready (about 30 minutes later, give or take 10 minutes depending on how cautious you’re being), add the salted chilies. Stir and let fry gently for another 5-10 minutes, again watching closely so as not to burn the oil and spices. Heat ½ cup of your oil in a small saucepan over medium heat. Add the garlic. Stir and let fry gently until the garlic turns golden yellow in color. However, it should NOT become crisp or fry intensely at all. Thais put raw chilies on a very wide variety of food, in lieu of chili sauces. Chili sauces are eaten as condiments but they can also be used as an ingredient.

You can substitute an equal amount of spicy tomato sauce for chili sauce. If you’re DIY-ing this option, feel free to adjust the heat as needed. 6. Spicy Ketchup If you have a food processor, you can make it even faster! You can thin it out with a bit of vinegar or olive oil.

The New Number 1 Condiment

Next, add the last ¾ cups of oil to the saucepan to heat through. Too much oil early on in the process makes it more difficult to evenly fry the garlic and chilies, which is why we started with only 1/2 cup. XO sauce is spicy seafood sauce from Hong Kong. [8] It is commonly used in southern Chinese regions like Guangdong province. Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease! Boil water in a small saucepan, then turn heat off and add dried chilis. Use a spoon or spatula to gently press the chilis down so that they are submerged into the water. Set aside for about 10 minutes until chilis reabsorb moisture and cool down.