Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Vietnamese Chicken Salad
Chili Sauce
Garlicky Chili Hot Sauce
Add to Calendar
Add as Favorite
 
 
 
 
 
30 minutes
4 servings
Adjust servings
Yields 1 cup
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
vegetable oil
granulated sugar
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
seeded and minced.
 
3
tbsp
 
2
heads
crushed or minced.
 
1
jar
one 25 fluid ounce jar.
 
4
tbsp
 
3
tbsp
 
1
tbsp
this is a vital ingredient for wonderful flavor, please don't skip it.
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Rinse, clean and remove stems of the chiles. Blot dry with paper towel.
2.
Wearing rubber gloves, mince chili peppers. The smaller the cut, the smoother your final sauce will be. Or you can just leave them minced small for a more spicy bite and bigger texture.
3.
In medium sauce pan, heat oil then add minced garlic and shallots. Over medium heat saute garlic and shallots for a about 1 minute or until light brown and fragrant. Fry the garlic and shallots enough so that they become crispy, but not burnt. (don’t burn your garlic!).
4.
Add tomato sauce and minced chili peppers. Let the sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
5.
Continue simmering the garlic hot sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
6.
Remove hot sauce from heat and allow to cool completely.
7.
Transfer hot sauce sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
8.
Taste the hot sauce to further customize the hot sauce to your liking.
9.
Add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.
NOTES, TIPS, TRICKS, HINTS, ETC:
To make this spicier, use just over half of the jar of marinara. To make it milder, use the entire jar.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 770
Protein 23.3 g
Carbohydrates 120 g
Iron 6.70 mg
Fiber 24.3 g
Calcium 234 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.