Sichuan All Purpose Chili Garlic Sauce | Omnivore’s Cookbook

via Sichuan All Purpose Chili Garlic Sauce | Omnivore’s Cookbook


Teriyaki Beef (pressure cooker)

After leaving work late I often throw something in the pressure cooker. Well this experiment worked that well that my fast food only 17 yo daughter loved it.


  • 1 Kg¬†piece of topside
  • Rice wine
  • Light Soy
  • Ginger
  • Garlic
  • Chilli flakes
  • White wine
  • Black vinegar
  • Brown Sugar
  • Salt


Cut the topside up into 2 or 3 manageable lumps (so they will cover the base of the pressure cooker). Sprinkle with a little salt, then in a splash of oil brown them in the pressure cooker. Remove and pour off any oil and fat. Deglaze the bottom with a bit of white wine. Return the meat and other ingredients (except salt).

Cook on high for 30 minutes. Then cool to remove lid. Remove meat and boil down the liquid until thick. Slice meat and add it back to liquid.

Serve with rice and steamed Asian greens.

Hot Sauce (like Cholula)

Chiltepin Hot Sauce

While I use wild chiltepin chiles in this recipe, you can use any small, red, hot chile. Thai and cayenne are good substitutes. Smoked salt is not strictly needed, but it does add a lot of flavor. Ditto for the xanthan gum in this recipe. Again, not strictly needed, but it really helps the sauce hold together. Xanthan gum is, oddly, becoming very easy to find in places like Whole Foods, because the stuff is used in gluten-free baking. Bob’s Red Mill makes it.
Course Condiment
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Serves 2 cups
Author Hank Shaw


  • 6 garlic cloves, chopped
  • 1/2 cup chiltepin chiles, or 2/3 cup Thai chiles[/ingredient]
  • 1 teaspoon smoked salt
  • 1/2 cup water
  • 1 cup cider vinegar
  • 2 tablespoons sweet paprika
  • 1/4 teaspoon xanthan gum mixed with 2 tablespoons cold water


  1. Put everything except the xanthan gum (if using) into a blender and puree for 1-2 minutes. You really want everything blitzed here, so if your blender heats up too much in 2 minutes, stop, let it cool, and continue.
  2. Pour the xanthan gum that’s been mixed with the water into the blender, cover and buzz for another 30 seconds.
  3. Pour into a bowl or large jar and let this settle for 1 hour to allow all the trapped air you introduced into the sauce while blending to escape. If you skip this step your sauce will not hold together as well. Bottle and store in the fridge for up to 9 months.

If you are interested in a full-on, fermented, Tabasco-style hot sauce, here is my recipe for that.