Good Product: Chili Garlic Sauce

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
updated Sep 11, 2019
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(Image credit: Faith Durand)

Since we’re talking about restocking the pantry let us take a moment to pay homage to a little jar that is always, always, in the refrigerator.

(Image credit: Faith Durand)

Chili garlic sauce, a little bottle of fiery, tangy goodness. We’ve talked about this sauce’s sibling, Sriracha hot chili sauce, that condiment out on the table at Asian restaurants all over the country.

We love Sriracha, but our heart belongs first to this version, made with rougher-chopped chilies and a seriously hefty amount of garlic. It’s hot and tangy, with that punch of garlic. And yet it tastes fresh, too, with a brightness that probably comes from the vinegar.

This stuff lasts forever in the refrigerator, but we go through it pretty quickly, dolloping it straight into bowls of noodles, dumplings, and roasted pork. We mix it into spice pastes for roasting chicken and into grilling marinades. It’s always in the fridge, right next to the soy sauce and the sesame oil.

Do you eat this stuff too?

Related: Hot Product: Sriracha Hot Chili Sauce

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condiments
Ingredient
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