4

Ingredient of the Week: Chili Garlic Sauce

^
Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

What is it?

Made from sun-ripened chili peppers and garlic, this condiment is a favorite of those who like their foods spicy. It's hotter and, obviously, more garlicky than its more famous sister sauce, Sriracha hot sauce (also called Rooster or Cock sauce because of the image on the bottle), which is tangier due to higher vinegar content.

How do I use it?

It's not your average ketchup, but you can replace any condiment with hot chili garlic sauce for a flavorful kick. Dip your fries in it; top your hot dogs and burgers with it; add it to your soups, pizzas, noodles, rice, and stir-fries.

You can also use chili garlic sauce as a marinade--that's what I did this week when I had to whip up something quick. I always have a jar of Sriracha-brand chili garlic sauce in my fridge, so I added it to a marinade for chicken. See below for the recipe.

Where can I find it?

In the condiment aisle of any Asian grocery store, or the Asian section of the international aisle of any other grocery store.

Recipe: In a bowl, combine eight chicken legs; one lower half of a lemongrass stalk, minced; some chopped onion, fish sauce and sugar to taste; and chili garlic sauce -- half to one whole teaspoon should be plenty. Remember, you can always add more later as a condiment, but you'll be crying if it's too spicy to eat. Cover and let marinate for an hour. Bake in the oven at 375°F for one hour, turning legs over halfway through cooking. Serve with rice.


Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.