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The choice between hot sauce and chili sauce is ultimately a matter of personal preference and depends on your desired heat level and flavor profile. Why not experiment with both to find your personal favorite?

When cooking with dried red pepper pods, it's important to handle them with care. The oils in the peppers can cause irritation to the skin and eyes, so it's best to wear gloves when handling them. Additionally, it's a good idea to remove the seeds from the pods before using them if you prefer a milder heat.

While these ingredients are the most commonly found in chili powders, you can get as experimental and adventurous as you’d like. For example, Chile 9000 (one of our favorite chili powders) contains lemon peel, cocoa powder, and ginger!

First, I should say that recipes for Chiu Chow chili sauce are rather limited. A quick Google search rendered relatively few findings—just a handful of variations that left me less than satisfied. So, I turned to a key source in any home cook’s arsenal—the label on the store-bought version.

Heat ½ cup of your oil in a small saucepan over medium heat. Add the garlic. Stir and let fry gently until the garlic turns golden yellow in color. However, it should NOT become crisp or fry intensely at all.