This Chili Garlic Sauce is a thick, chunky-style hot sauce with a hint of garlic flavor. It’s perfect for adding heat to all your favorite Asian dishes. It’s made from sun-ripened chili peppers with a touch of vinegar, which adds acidity. And, it is not as sweet as Huy Fong’s ever-popular Sriracha sauce.

Huy Fong Chili Garlic Sauce is Vietnamese in origin, but we use it whenever chili paste is called for it a dish—and not only in Asian recipes! It is a great substitute for hot sauce in spicy meatloaf, in dipping sauces for wings, fried chicken, and fried potatoes. It’s great on eggs and to add a kick to your marinade. And, you can mix it with mayo to give your sandwiches a kick.

It’s history
Hot sauce creator, David Tran, began his chili making in 1975 in Vietnam. His first hot sauce called Pepper Sa-te was filled into recycled glass baby food jars and sold and delivered by family members via bicycle. In 1979, he left Vietnam on a Taiwanese freighter named Huey Fong—the namesake of his company, Huy Fong Foods.

In 1980, he started his chili legacy near Chinatown in Los Angeles by selling to local restaurants. And, his sauces spread like wildfire becoming one of America’s most beloved brands.