Vietnamese style garlic chili sauce would make a boot taste good.


That's all.

[gonzo] [gonzo] [gonzo] [gonzo]

I heard it's good on tater tot casserole

You mean Sriracha?? Cuz... yeah.

Not sriracha....it comes in a cylindrical 8 ounce plastic tub with a green lid. No squirter nipple on top.

I can send you some MACS.

I appreciate the sentiment... but I live in SoCal. I'd bet my left nut the Asian market across town has it.

Ok. I'll tape some to a beer next week.

😠

don't blame me!

Some time back I read an article on Huy Fong Foods's manufacturing process. Being that they only have three products, all related, the manufacturing line goes something like this - all chilis coming in to the factory are coarsely ground up and mixed with salt, vinegar and preservatices to form "Sambal Oleck" chili paste. Some portion of this production is diverted and mixed with powdered garlic. This becomes the sauce of which you speak. Then, some portion of that is diverted to be mixed with more garlic and a bit of sugar, and then blended, this becomes **** sauce.

I add this to my ribs when I foil them. I love that stuff. I'm pretty sure there's a yellow topped squeeze bottle of it now too.

I think the yellow cap squeeze bottles are a different brand (company).

I think I need to find this. Pretty sure there's an Asian market somewhere in Birmingham.

You're right. I've been duped.

Local brewery has the yellow top stuff, it's Roland chili garlic sauce. Was damn good though.

it is nice but i used it so much last year that i kind of lost my taste for it

Sriacha, Sambal and this garlic chili sauce ... that's their product line ...

oh, yeah MACS ... I'm sure you can find the stuff down there ... the company HQ is in Irwindale

Big fan of that stuff.

Mmmmm....**** sauce.=p~

If Papa Murphy made **** sauce...I'm sure it would be the best.

I'm pretty sure there's a papa Murphys **** sauce pizza.

It just doesn't say it on the label... but it's there.