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chili garlic sauce, huy fong
Chili Garlic Sauce, Huy Fong brand, 8 oz

Made in USA by Huy Fong, this is a fairly mild chile sauce that comes off with a fresh wholesome flavor.

It's not difficult to make this at home from scratch and avoid the preservatives, so we've included a recipe below.

Similar to sambal oelek, but with the addition of garlic, you can use it as a condiment or cook with it.

Try it in our recipe for Panko Shrimpcakes with Chile-Lime Sauce. A tempting blend of coarsely ground chilies and garlic. The delicious flavor of the sauce complements everything from a cracker to poultry to soups.

Ingredients: chile, garlic, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives. See our sriracha sauce from Huy Fong.

$4.89, 18 oz (large size)
Also from Huy Fong
Chili Garlic Sauce Recipe:

1 cup Fresh RED chiles
1/2 tablespoon sugar
1/4 cup garlic, peeled
1 3/4 cups white vinegar
1/2 teaspoon salt

Pound garlic then chiles in a mortar & pestle.

Add remaining ingredients, stir well.

condiment caddy

Thai Condiment Caddy

The condiment caddy is found in nearly every restaurant in Thailand, and here we have for a reasonable price the finest quality set we could find. Known in Thai as a "Puang Prik", the caddy itself is made of stainless steel. Also stainless steel are the long spoons, perfectly shaped for scooping, and the lids that cover the glasses.

You get four glasses, four lids, four spoons and the caddy itself. The capacity of each glass is 3/4 cup. The caddy is 6 inches tall, from base to the top of the handle (not too big, not too small).

Aside from being a true authentic Thai food required accessory, it might be a fun way to present non-Thai spices, jams, bacon bits, relish, onions, ice cream toppings, candy, or anything else you can think of

See below for more pictures and description.

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 Thailand you'll typically find the following in each glass, at every table:

Fish sauce
White vinegar with sliced fresh Thai chile
Ground dried chile

Then, alongside those four, a separate small dish with fish sauce and sliced fresh chile.

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.

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