My low sodium alternative to the Huy Fong Foods chili garlic sauce (the chunky red one) that I used to put in everything. I also have a recipe for a similar sauce using red Fresno chilies that is just a tad bit sweeter, and red, of course.
Servings: Makes just over 1 cup
Sodium: 1 mg sodium per tablespoon
Time: 20 minutes
Ingredients:
2 tablespoons cooking oil
25 Thai chilis, stems removed
7 cloves garlic, peeled and smashed
1 medium onion, chopped
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1/2 cup fresh mint, cilantro or both (optional)
Sauté the chilis, 6 cloves of garlic and the chopped onions in a large, hot skillet for 1-2 minutes. You just want them to brown a little, not cook through. Save 1 raw clove of garlic to add to the mix later. Transfer to a bowl and add the remaining clove of garlic, sugar, rice vinegar, and sesame oil. When the mixture has cooled, combine with the mint/cilantro and blend to desired consistency in a blender or food processor. Refrigerate for up to 3 weeks.
TIPS:
-This can be a pretty spicy sauce. If you want something milder, use half the chilis or try a more mild chili to replace some of the Thai chilis. If you like a stronger garlic flavor, add 2-3 more cloves of raw garlic.
-The herbs are entirely optional but I think they add a nice flavor to the sauce. Thai basil would also work well!
Just made this sauce to use for your lemongrass chicken, which I'd made before, but skipping the sauce. This chili garlic sauce is delicious! I can see it being used in so many ways - even just a drizzle on fried eggs, yum! Thank you once again!