Sweet And Hot Garlic Sauce Recipes

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

Steps:

• In a saucepan, comine the sugar, water, vinegar, garlic and salt.
• Bring to a boil over medium heat until the sugar is dissolved.
• Turn to medium-low and keep cooking until the sauce is a little syrupy (18-25 min).
• Remove from heat and add the chili sauce--mix well; it will turn a nice amber-orange.
• Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
• When using, heat a little bit until it thins to a slightly syrupy consistency.

Steps:

• Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• In a small, heavy saucepan, combine the sugar, water, vinegar, garlic and salt.
• Bring to a rolling boil over medium heat.
• Stir to dissolve the sugar and salt and reduce the heat to low.
• Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce.
• Cool to room temperature before serving.
• Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. .

Steps:

• Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
• In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
• Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.