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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When refrigerated, it typically lasts 6 to 12 months. Check for changes in color, smell, or the presence of mold before use.
No. Chili garlic sauce has a thicker, chunkier texture with visible seeds and bits of garlic, whereas Sriracha is a smooth, sweetened puree.
Yes, you can freeze it in ice cube trays for portioning, though the texture may become slightly more watery upon thawing.
A mix of Sambal Oelek and freshly minced garlic is the best substitute. Alternatively, use Sriracha with extra garlic or red pepper flakes with garlic paste.
Most major brands like Huy Fong are gluten-free, but always check the label for added soy sauce or thickeners that may contain wheat.
It is generally considered medium-hot. It provides a significant kick but is usually less sweet and more savory than Sriracha.
Most commercial versions contain a small amount of sugar to balance the acidity and heat, though it is lower than Sriracha.
It is widely used in stir-fries, as a base for noodle soups, in marinades, and as a condiment for dumplings or spring rolls.
No, it contains garlic, which is a root vegetable and prohibited in a strict Jain diet.
chili garlic sauce is a versatile ingredient found in cuisines around the world. With 80 calories per 100g and 2.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 1 recipes featuring chili garlic sauce with step-by-step instructions.
Browse recipes →Look for a vibrant red color and visible chili flakes and garlic bits. Avoid bottles where the sauce has turned a dark brownish-red, as this indicates oxidation.
