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

By: Alia

Alia — Sat, 04 Nov 2023 20:09:04 +0000

Recipe is good but too thin. My family goes through it really fast so I make a double recipe. I do half the chilis and garlic for the chunky parts and half to strain for juice. I do 3 tsp of cornstarch slurry for a double recipe and it makes it a thicker consistency that sticks to the food better.

By: Maggie Zhu

Maggie Zhu — Tue, 03 Oct 2023 13:44:40 +0000

In reply to Shan. I think the water bath method could be good enough although I have not tried it myself for this recipe. I've made big quantity before and the sauce stayed quite good in my fridge. So I'd say to give the water bath method a go!

By: Shan

Shan — Mon, 02 Oct 2023 19:19:26 +0000

My friend and I are getting ready to make this recipe… Will be making a very large batch! Do you think that we could water bath the sauce to make it shelf stable? Or would we need to use an actual canner? Thanks in advance!

By: elBrant

elBrant — Sat, 12 Aug 2023 20:28:10 +0000

Closest Hoy Fong copycat that I’ve found, yet! Very good!!

By: Melissa

Melissa — Sun, 21 May 2023 23:21:46 +0000

This recipe was amazing! We haven’t been able to find Huy Fong for a year and a half and I was almost desperate enough to buy one on eBay. I found this recipe and it is the same flavor as the jarred stuff but so fresh. Worth the time to make and I’m so glad I found this recipe.

By: Jenny

Jenny — Fri, 05 May 2023 19:38:22 +0000

I tried this recipe because my grocery store wasn’t restocking the Huy Fong brand chili sauce for some reason. It was easy to make and tasted exactly the same as the store-bought version! Thanks so much!! I won’t even bother buying it at the store anymore 🙂

By: Maggie Zhu

Maggie Zhu — Wed, 21 Dec 2022 21:50:34 +0000

In reply to Priti. I kept mine in the fridge for a month without any issue (you should always use a clean spoon to prevent bacteria from getting into the sauce). For longer storage, I would consider freezing it.

By: Priti

Priti — Wed, 21 Dec 2022 17:36:19 +0000

Just made this recipe (it’s cooling now and so excited to try it). Just wanted to know, how long does this keep?

By: Russ

Russ — Sat, 05 Nov 2022 22:46:20 +0000

In reply to Maggie Zhu. Thank you, Maggie.

By: Maggie Zhu

Maggie Zhu — Fri, 04 Nov 2022 02:39:04 +0000

In reply to Russ. It really comes down to the ginger you use. When I have super fresh ginger or young ginger, they have very thin and smooth skin. And it's totally fine to grate it without peeling the skin. But sometimes the skin is quite wrinkly and thick. I would peel it in this case because the texture might not be great even after you grate it.