Comments on: Homemade Chili Garlic Sauce (Huy Fong Brand Copycat)

By: Mick

Mick — Sat, 26 Apr 2025 01:11:17 +0000

It worked out just the same as the real thing, delicious.

By: Cheryl

Cheryl — Sun, 23 Mar 2025 17:12:03 +0000

In reply to Alia. Agree, I also thought it was too thin and I added 1/2 cup of the pulp plus used 2 tsp cornstarch...

By: Maggie Zhu

Maggie Zhu — Fri, 15 Nov 2024 19:54:13 +0000

In reply to Calvin. Nice catch! I just updated the recipe so now it's more clear.

By: Calvin

Calvin — Fri, 15 Nov 2024 19:10:53 +0000

Very nice !
Just wondering why it says to add the water at first then at the end when there is only the one measurement in the list?

By: Cate

Cate — Thu, 03 Oct 2024 02:24:40 +0000

In reply to cate.

So I canned this in a water bath canner and I also used for thickening – Clear Jel.
I think you said somewhere that the color can change. I cooked it too long and it came out more orange than red. As well as it changed after adding the Clear Jel. So, I would not can it again, but will just store it in the fridge and I would not use Clear Jel again because the color changed too much. Still a great recipe and I will try it again as mine looks nothing like yours….sigh.

By: Matt C.

Matt C. — Tue, 01 Oct 2024 22:37:06 +0000

Great Recipe!
I follow it for the most part except I put in some of the garlic after cooking the liquid to get a super big kick of garlic in the sauce. I use this sauce ALMOST everywhere garlic is called for.

By: Maggie Zhu

Maggie Zhu — Tue, 24 Sep 2024 13:18:50 +0000

In reply to Cathy. That's a great tip! Thank you so much. I didn't try it out but I think the result would be very similar :)

By: Cathy

Cathy — Sun, 22 Sep 2024 17:45:00 +0000

I would be inclined to use Fresno peppers for this one as they are more consistently red. By the time a jalapeño turns red it will be very soft. The heat level will be pretty much the same. Whenever I have a bounty of Fresnos in my garden I will make lacto-fermented Sriracha sauce which would last a very long time in the fridge if I didn’t use it so fast! I look forward to trying your recipe for chili-garlic sauce!

By: cate

cate — Mon, 16 Sep 2024 15:35:05 +0000

I am going to make this today as I am thrilled to find this recipe. The commercial brand is becoming unbelievably expensive.
I am going to water bath can it as well, except cornstarch should not be used in a canning process. Clear jel is a much better choice for canning.
I will let you know how it turns out.
Thanks for the recipe

By: Maggie Zhu

Maggie Zhu — Wed, 11 Sep 2024 13:33:23 +0000

In reply to Becca. Yes, I usually just toss the non-strainable bits. Otherwise they add too much texture to the sauce and the texture will be a little chewy and less sauce like.