I totally LOVE this stuff. It's great on so many things. I love it thrown into any type of stir fry just before taking it out of the pan.

I love sriracha and I've known about this for a while. With your recommendation, I'm going to have to get myself a bottle!

My husband makes homemade cocktail sauce with this plus ketchup plus horseradish.

We go through this stuff like crazy. It's in the rotation with sriracha (which is more like a spicy, sweet ketchup) and Louisiana Hot Sauce (more like Tabasco).

Just be careful...the chili-garlic sauce is often on the shelf next to sambal oelek (aka rooster sauce), which looks almost exactly the same, but does NOT have garlic.

This sauce is awesome and a MUST have for anybody who enjoys a little kick in food especially stir fries and soups!

I LOVE this chili even more than sriracha. And there are two different versions of this chili, I can't really tell the difference. They're both delish.

I love that stuff. Makes the best, most warming asian style chicken noodle soup ever. I toss it in stir fries also.

A second to what @heather77 said. I've actually had a hard time finding this at a couple of smaller Asian groceries; they would stock the plain chili rooster sauce, but not the chili garlic version. When I found this I would usually buy an extra bottle. But my regular market has it now, happily!

I don't even like to eat spicy food, but this stuff really takes my marinades and stir fry sauces to the next level. So don't be afraid, if you are a wussy like me.

My boyfriend puts it in everything. I've even caught him eating spoonfuls of it when he thinks I'm not looking!

I always have a jar of the chile garlic and a jar of sambal oelek in the fridge. We go through them like crazy! If my recipe already has a hefty amount of garlic then I use the sambal oelek. I love the bright, pure chile flavor in both products.

I ust this all the time and one of my favorites is in a variation of chicken noodle soup that also has cilantro and ginger.

Hmm, never had it, but it sounds great. I may have to stop at the store on the way home tonight...

I love this stuff, although I use and can recommend a different brand (Lee Kum Kee). (Link goes to Amazon for a picture; I get at a local market).

I started using this stuff because it was the key ingredient in a couple stir fries I do (eggplant in chili garlic sauce, pork with black beans), but soon got addicted. It's GREAT on hamburgers, great on fried potatoes.

Holy crap this stuff is pure gold

I cannot eat Agedashi Tofu without dousing it in this stuff, mmmmmmm delicous!

One of my favorite food memories is my mother's standard lunch of hot steamed rice, fried chicken, and a simple cooling salad of iceberg lettuce and cucumbers, with a spoonful of sambal or chili garlic sauce. I remember the trails of red on the plate from the chili garlic sauce, left after she was done scooping & swiping the rice through the sauce with her fingers.

I spooned a couple of tablespoons in to a pound of shrimp last night. A quick saute and we had a tasty tasty dinner. I'm hooked.

I bought it for a recipe, but I imagine its going to be a house favorite soon. My husband doesn't like food unless its a little spicy. Good to see from other comments the wide variety of things it can go in!

You're supposed to refrigerate it? Oops...

Mmm, whenever I make pad thai, this is an essential ingredient... but I've not used it in much else. I'll have to start doing that!

I add it to soy sauce/mirin/rice vinegar for a delicious addition to egg-fried rice, etc.

Oh my gosh, thank you for featuring this! My alltime favourite quick meal is a poached or fried egg on toast with a hefty teaspoon of this on the side for dunking... sooo good.

A dab of this in homemade ranch salad dressing is divine. The cool of the buttermilk with the zing of the red chili and garlic, ah.

Also, a dab in soy sauce then into the fried rice, which is what we had last night.

I love this stuff, but it doesn't have to live in the fridge. I keep ours in our spice cabinet, along with most of our other hot sauces. If it doesn't say to refrigerate, I don't.

We go through it pretty quick, but I've never had it go bad or taste off.

This stuff is soooooooo good.

Sriracha, which I lovingly call "cock-sauce", goes on or in just about everything I make. Its hot and spicy without being so hot that it has no flavor. Yum yum yum yum yum.

This and mayo on veggie or regular burgers is heaven.

"We love Sriracha, but our heart belongs first to this version..."

Couldn't have said it better myself. I love this stuff.

I put it on hummus & baba ghanouj (?).....YUM!

Love it. I usually use it for MaPo Tofu, but also like to stir it into smooth peanut butter, along with a little rice vinegar and more garlic or whatever (ginger, scallions...).... use the peanut sauce with noodles or to give flavor to boring meats, sandwiches, etc.

Chili garlic sauce = PURE HAPPINESS!!!! : ]

I would love to eat this but I've been unable to find a brand that makes it without stuff that makes me sick in it. (Corn, wheat, sulfites.) After getting migraines twice from some delicious but sulfite-laden sambal ulek, I gave it away and made my own. I'm going to try to make some of this once I get my hands on more fresh hot red peppers; the simpler sambal experiment went well enough. I also want to make Thai roasted pepper sauce.

i've witnessed my boyfriend spread 1/2 an inch of this on toast as a snack.

I make a simple pasta dish using this. I just mix basil pesto with a spoonful of this stuff, and a bunch of crumbled feta. I might also mix in some kalamata olives and walnuts. It's my comfort food.

I love this stuff and now I'm starting to see it everywhere - I came across an article on hot sauces and sriracha was listed twice they liked it so much http://gastrotravels.com/food-some-like-it-hot/