Chili Garlic sauce; It is a delicious recipe that you can easily prepare at home. This sauce can be used to taste very different recipes, freshly prepared to prepare fresh and has a completely clean content.
Chili Garlic sauce, Sriracha Sosa is very similar. However, unlike it, it is prepared fresh and not fermented.
As a texture, the bitter sauce with garlic is more gray compared to Sriracha.
You can prepare at home in less than 30 minutes. What is required is only chili pepper, garlic, sugar, vinegar, salt and pepper.
Garlic bitter sauce ingredients Chili pepper: This small hot peppers are absolutely basic material of sauce. Instead of pepper pepper, other species can be preferred, but it is best to have red and painful peppers. – 100 grams
Garlic: Fresh chopped garlic instead of garlic powder is best for this sauce. – 4 teeth
Sugar: The use of sugar is optional, the sauce offers a slight sweet touch. – 1 teaspoon
Vinegar: The best option is white vinegar. This can also be replaced with apple cider vinegar. – 2 tablespoons
Salt and pepper: Used to sweeten. – at the ratio

How to make Chili Garlic sauce? Add all the ingredients to a kitchen processor and pass through the robot until smooth.
When it obtains a homogeneous mixture, pour the mixture into a small saucepan and heat it. Boil at medium temperature for about 10 minutes. At the end of the time, turn off the stove and cool the sauce.
To adjust the flavor, taste the salt and pepper and adjust.
When the sauce is completely cooled, take air to a bowl or jar and store your sauce in the refrigerator.
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How to hide? Hot pepper garlic sauce, in a closed container in the refrigerator, is reluctant for up to 1-2 months. This time may also be longer.
Vinegar prevents the sauce from deterioration in a short time.
Chili Garlic sauce is also possible to throw it into the freezer. The sauce can be frozen for up to 6 months in the freezer.
You can use your sauce in various sautes, marination, bottom sauce mixtures. It is very compatible with Noodle and other Far East dishes.
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