An awesome sweet-and-hot sauce for egg rolls, potstickers, or stir-fry.



Ingredients

Notes

*For a unique umami version, swap fresh garlic cloves for one whole bulb of Black Garlic, cloves peeled.

Directions

Using a mortar & pestle or small food processor, grind garlic, chile flakes, and salt into a coarse paste. Combine sugar, water, and vinegar in a small saucepan. Bring to a boil over high heat, stirring frequently to dissolve sugar. Reduce heat and simmer for 5 min. Stir garlic paste into sugar mixture and continue to simmer until it thickens just slightly into a syrupy consistency, about 10 more min. Remove from heat and let cool to room temperature; sauce will thicken a bit more as it cools. Store in an airtight container in the refrigerator and use with a few months.

Serving Suggestions

Makes a great dipping sauce for egg rolls or potstickers. Use as a stir-fry sauce or condiment for noodle soup. Drizzle over goat cheese and serve with rice crackers for an Asian-inspired appetizer.

Yields

3/4 cup

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Portuguese Fermented Chile Flakes 4 floz bottle $5.05 x 2
Salt Kosher $6.65

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian

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Customer Reviews ( Add a Review )

5 stars 1/29/18 IsAKent
I've made this twice, both with regular and black garlic. I prefer it with the black garlic, but my family doesn't always like the "burned" look. Both ways, though, it always has a gritty look when I stir. But it's awesome for Asian style veggies!!