Small Bowl of Chili Garlic Sauce

Chili Garlic Sauce


Maylasia
Makes:
Effort:
Sched:
DoAhead:  		 1/2 cup
*
10 min
Best		 This sauce is often used for spicing up soups and excellent placed on the table any time you need to make things mild to serve persons of varying chili tolerance. See also Comments.

16
4
2
6

cl
T
T
Thai Chilis (1)
Garlic
Rice Vinegar
Soy Sauce
Make:   -   (10 min)
  1. Slice CHILIS very thin, discarding any that have turned dark inside.
  2. Crush GARLIC and chop very fine.
  3. Mix All Items and let rest for at least 1/2 hour if possible.
  4. Store in a tightly sealed jar and refrigerate - it should last for weeks.
NOTES:

  1. Chilis:

      I usually use Green Thai Chilis, but red ones would affect only color. If you use Serranos instead you should use 3 or 4 depending on size, and chop them small. For details see our Thai Chilis page.

  2. Comments:

      The pattern recipe had more Soy Sauce and no Vinegar, but I like it a lot better with the vinegar. This sauce is not nearly as hot as our Thai Chili Vinegar Sauce. This is an excellent dip for lightly cooked vegetables, shrimp, and French Fries.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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