My low sodium alternative to the Huy Fong Foods chili garlic sauce (the chunky red one) that I used to put in everything. I also have a recipe for a similar sauce using red Fresno chilies that is just a tad bit sweeter, and red, of course.
Servings: Makes just over 1 cup
Sodium: 1 mg sodium per tablespoon
Time: 20 minutes
2 tablespoons cooking oil
25 Thai chilis, stems removed
7 cloves garlic, peeled and smashed
1 medium onion, chopped
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1/2 cup fresh mint, cilantro or both (optional)
Sauté the chilis, 6 cloves of garlic and the chopped onions in a large, hot skillet for 1-2 minutes. You just want them to brown a little, not cook through. Save 1 raw clove of garlic to add to the mix later. Transfer to a bowl and add the remaining clove of garlic, sugar, rice vinegar, and sesame oil. When the mixture has cooled, combine with the mint/cilantro and blend to desired consistency in a blender or food processor. Refrigerate for up to 3 weeks.
-This can be a pretty spicy sauce. If you want something milder, use half the chilis or try a more mild chili to replace some of the Thai chilis. If you like a stronger garlic flavor, add 2-3 more cloves of raw garlic.
-The herbs are entirely optional but I think they add a nice flavor to the sauce. Thai basil would also work well!