This item must be returned within 90 days of the in-store purchase, ship date or online order pickup. See return policy for details. See the return policy for complete information. More to consider. Featured products. Show more From the manufacturer Loading, please wait Show more. Write a review. Verified purchases. Lauren - 15 days ago , Verified purchaser.
Did you? Helpful Not helpful Report review. Wish it come bit larger in size. Lolly - 25 days ago , Verified purchaser. Flavorful 5 out of 5 stars. Evan - 4 months ago. Great taste and spice level and amazing price point. Love it 5 out of 5 stars. Tis Me - 6 months ago , Verified purchaser.
A great add to eggs 5 out of 5 stars. Nicki - 7 months ago , Verified purchaser. SamSS - 8 months ago , Verified purchaser. Thank goodness for Target! Mom of six - 8 months ago , Verified purchaser. My husband loves this product. He cooks with it and uses it to make a dip.
Our local grocery stores do not carry it but Target does!! Wish jar was glass though. KatC - 8 months ago , Verified purchaser. Sauce itself is freaking fantastic. Our Thai condiment caddy, shown above, has four covered glasses each with a long spoon shaped just for the purpose of scooping out whatever's inside. In American restaurants, the caddy is usually only brought out for diners upon request for those "in the know" and what's inside is up to the restaurant.
At right is the puang prik one of our local restaurants brought us, consisting of ground dried chile, sliced jalapeno in vinegar, sliced Thai chile in fish sauce, and chili garlic sauce. Phone: You can email us at.
ImportFood Thai Supermarket. Include Products. Chili Garlic Sauce, Huy Fong 18 oz. If you'd like to make this at home from scratch, we've included a recipe below too.
Sambal Oelek. Garlic Sauce. Sriracha Sauce. What a great thing to have on hand to add zing and heat to so many dishes. I truly enjoy the detailed explanations of each recipe you share here, Maggie. Not only do I get inspired, I learn something new each time I visit your blog.
So thank you! I literally have chills reading this. You are a genius. I am actually speechless. You are seriously a legend, legend, legend, legend! It was such a wonderful idea and it is so generous of you to share it!
Thanks to you, I was able to create a lot yummy AND fast dishes! I love the flavors and heat in this sauce! Pantry items are actually one of my favorite recipes because I use them all the time and in all sorts of matters. Thanks for this wonderful sauce, I know I will use it in all sorts of dishes. I like that it can be used as a base for other sauces.
My favorite Sichuan dish is Kung Pao Chicken. Yep, Kung Pao chicken is one of the most popular dishes in Sichuan cuisine, and I like it very much. Thanks for your suggestion! Thank you so much for this. I have been wanting to make a Sichuan sauce but never really ventured into it.
Will try this out soon and let you know how it goes. After you get the hang of this, it is not time consuming and it really adds depth to any dish you use it with. If you want a milder flavor, simply add less.
In fact, you can save them, ground them into powder, and use it in other dishes that call for peppercorn powder. Hi Maggi, Thanks for this recipe. Where i come from, Kenya, getting some Oriental ingredients can be a problem. Is there a substitute for fermented bean paste. I love to make Chinese dishes. My favourite is Beef in black bean sauce. A friend got me the fermented black beans from one of his foreign visits. Hi Sayed, I cannot think of a great substitution of fermented bean paste.
But if you have fermented black beans and love the flavor, you can use them in this recipe instead of fermented bean paste. It changes the flavor profile of the sauce but it is super tasty too. Thanks for sharing your techniques and recipes. The pictures make it appear that the peppers have been chopped up and fried with the seeds; however, the directions say to use whole chili peppers.
Are suggesting to simply test the hotness of the pepper by breaking it, otherwise to leave them whole? I use it as a topping for my cream cheese sandwich. Good in stir-fry, steamed veg, or just stirred into rice. Thanks for the recipe. Your sauces are so, so good Maggie. I hope you never stop sharing your knowledge.
I love the way you explain and the uses for your sauces. It is so helpful when you are a novice but want to learn. Thank you. Maggie, have you ever thought about having a cooking show, on PBS maybe.
Saturday is always my day for watching and learning on PBS, because they have the good ones. I eat it straight from the jar few times a day. I add fine powder made from roasted chilli seeds and peppercorns. Do you have a recipe for this and is it different from the usual szechuan beef?
The last recipe is quite similar to American Chinese Szechuan beef, with more sauce and it tastes sweeter. The second one is very authentic, numbing, spicy, and savory. Just try it recently and taste even better than store bought! Tagged you for the result on ig for sure. Thanks a lot Maggie. Hi Maggie, could you please repost the old recipe? Thanks so much for all your recipes! Anyhow, please see the old recipe below:.
Prepare ginger and garlic. When the peppercorns start sizzling, continue cooking for about 2 minutes, until they turn dark brown and you can smell a pungent fragrance. If the oil starts to smoke, turn to lowest heat. Remove the peppercorns with a straining ladle or spatula and discard them. Add chili bean paste and sugar and continue to cook over low heat until everything is mixed well and you can smell a strong garlicky aroma, 1 to 2 minutes.
Turn off heat and transfer everything to a large plate to cool off. You can store the sauce at room temperature for a month or in the fridge for up to 3 months. Thanks so much! Is the old recipe for the Sichuan all purpose chili-garlic master sauce available anywhere now that this recipe has been changed?
I love the other sauce with the Sichuan peppercorns! Hi Maggie! I just came across this recipe online and I would love to give it a try.
I have one question, can I keep this in a sterile jar and keep it in room temperature weeks until I open it? I would like to send it to a family member by post.
I look forward to hearing back from you. Hi Maggie Is there any way you also link to the old bean paste version as I love that one? I will try this one of course!
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