Huy Fong Foods Inc., Chili Garlic Sauce, 18 oz (510 g)
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Expiration Date:Expiration Date
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Shipping Weight:1.6 lbsSwitch to Metric units
- Product Code: HUY-06105
- UPC Code: 024463061057
- Package Quantity: 18 oz (510 g)
6.1 x 2.9 x 2.9 in, 1.35 lbsSwitch to Metric units
|Combo Discount:||- $1.77|
- Since 1980
- Natural Color
- Delicious Hot Chili Garlic Sauce
- Kosher RCC
A thick, chunky style hot sauce with a hint of garlic flavor.
A spicy sauce with a touch of garlic.
Chili Garlic is a tempting blend of coarsely ground chilies and garlic. The delicious flavor of the sauce complements everything from a cracker to poultry to soups. It has a full-bodied flavor that will make your mouth water.
Great for stir-frying or ready to use with any food. Spice up your pasta, meats, sauces or even pizza!
Chili, salt, garlic, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives and xanthan gum.
Contains Sulphite (Sodium Bisulfite)
Store in a cool dry place
|Serving Size: 1 tsp. (5g)|
|Serving Per Container: about 102|
|Amount Per Serving||%Daily Value*|
|Total Fat||0 g||0%|
|Total Carbohydrate||0 g||0%|
|Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, vitamin A, vitamin C, calcium or iron.
*Percent Daily Values are based on a 2000 calorie diet.
Amazing for stir-fries
Amazing for stir-fries
I have the original but wanted to try this one. This is amazing to put in stir-fries! I mix this with teriyaki sauce (also iherb) and it tastes quite similar to kung pao sauce. Spray a bit of oil, add diced chicken breasts and a choice of vegetable with this sauce and teriyaki = no need for take-out!
Posted by luv2bfree on Mar 04, 2017
i love the kick of the chili and garlic taste. it goes well with almost everything.
my favorite chilly sauce ever
Posted by 4737240020334051855 on Feb 14, 2017
it combines my love in hot spicy flavor with vinegar, can u ask more of it?
Posted by 5058003543257594901 on Jan 24, 2017
Deliciously hot,not for the faint of heart.
Posted by 5696060381395276849 on Jan 20, 2017