If you cook it and remove some of the rawness then you can use it as a dip for celery, carrot sticks etc. The taste of the sauce will come out a bit different just because other peppers will taste differently, but I think the sauce will be very tasty nonetheless.

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Lynn, if you are making this with dried powder, try it with 1 ounce of chili powder to start and see how that turns out for you, along with some extra water if needed. We think you would enjoy this dish just as much if the shrimpcakes are served with fresh yellow chile sauceand or Mae Ploy sweet chile sauce so the chile-lime sauce is optional. The manufacturer provides online gluten-free information, including the statement, “According to our supplier, our products are gluten free. Since you will be adding the cornstarch after the freezing and thawing, it shouldn’t affect the texture too much.Jalapeño chiles — these are not typical in chili garlic sauce but I love the herbal note they add plus the little specks of green are nice.

Add the peppers to a food processor along with 4 garlic cloves, 1 teaspoon sugar, 2 tablespoons white vinegar, and a bit of salt and pepper. Pour all of the ingredients into a pot and simmer them for 10 minutes at medium heat to meld the flavors. I too live on the West Coast and have been shocked to not find my beloved chili garlic sauce with the rooster on it.This sauce comes in a pack of one and contains approximately 45 servings, with each serving size being 5 grams. Below is the previous version (I created it when I was living in China, only found out that chili garlic sauce means a totally different thing after moving to the US). Had used small hot chili peppers and it was very spicy at first but the heat mellowed out after a few days. This recipe has been such a staple foundation to my Asian chili oil that I make to give out to friends and relatives for Asian New Year’s over the last few years!