Thai Chili Roasted Garlic Dipping Sauce

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This perfectly balanced and versatile dipping sauce is the ultimate treat for those who enjoy the combination of garlic, hot peppers and a sweet base. Enjoy it as a dipping sauce or cooking sauce for seafood, pork or chicken or use it as a base for a glaze for poultry, fish or pork. Use it as a sandwich spread or add it to your favorite sauce to add an extra kick! It is fabulous over Brie as a simple and delicious hors d’oeuvres. 13 oz

100% natural

kosher

fat free

gluten free

cholesterol free

low salt

Our Price: $7.50

Availability:: Usually Ships in 24 to 48 Hours

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Nutritional Information

Recipes

I love to eat. Fortunately, I love to cook as well. As a home chef, I admit that some of my dishes are more inspired than others. I find that a few good staples in the pantry go a long way toward expanding my repertoire, so I am constantly on the look out for new products to experiment with. Fabulous news: I have found a new staple! I knew from the moment I saw a jar of Wild Thymes Thai Chili Roasted Garlic Dipping Sauce that we were a match made in heaven (or in the kitchen, rather). The dark bronze sauce studded with brilliant red chili flakes and chunks of roasted garlic promised adventure and I could not wait to venture forth. With just five simple ingredients blended in perfect harmony, this spicy, sweet garlic sauce is the ultimate bit of punch that would compliment so many of the foods I love to eat. Since opening the jar and indulging in the first taste of sauce “straight up” (wow! yum!), I have added it to scrambled eggs, noodle soup and Asian-style lamb stuffed mushrooms. I have used it as a marinade and glaze for barbecued chicken wings and added it to sweet and sour sauce to dip homemade lumpia in. I cannot wait to try it in a traditional stir fry sauce or perhaps as a glaze for roasted pork tenderloin. Wild Thymes Thai Chili Roasted Garlic Dipping Sauce has everything I look for in a kitchen staple: fresh ingredients and clean simple flavors that work well on their own or as a compliment to whatever I am cooking. I anticipate many more adventures with this, my new staple.

Thank you, C. Maue

Salmon Cakes

Thai Chili Roasted Garlic Marinated Tofu

Shrimp Salad

Thai Chili Roasted Garlic Glazed Shrimp

serves 2
INGREDIENTS
½ cup Wild Thymes Thai Chili Roasted Garlic Dipping Sauce 1 lb shrimp, shelled & deveined Wooden skewers, soaked in water for 30 minutes
DIRECTIONS
Put shrimp on skewers and place under broiler or on grill. Cook, turning once until shrimp are pink (about 2 minutes per side). Brush shrimp with sauce mixture and cook about 30 seconds until glaze bubbles and begins to brown (be careful not to burn them). Turn shrimp over and brush second side with glaze. Serve with Spicy Buckwheat Noodles or Asian Rice Noodle Salad. Great for vegetarians.

Shrimp Fritters with Ethnic Dipping Sauces

serves 4
INGREDIENTS
Cooking Spray 1 cup thinly sliced leek (about 1 leek) 1½ teaspoons fresh ginger, minced 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh mint, chopped ½ lb large shrimp, peeled and deveined (about 12 shrimp) 24 gyoza skins (available in specialty shops and many supermarkets) 1 tablespoon water 1 large egg ½ cup panko (Japanese breadcrumbs available in specialty shops and many supermarkets) 4 teaspoons all-purpose flour 2 teaspoons olive oil, divided Wild Thymes Moroccan Spicy Pepper, Thai Chili Roasted Garlic, or Indian Curry Dipping Sauce or Korean Ginger Scallion, Chili Ginger Honey or Hawaiian Teriyaki Marinade
DIRECTIONS
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek and cook about 4 minutes until tender. Add ginger and sauté 1 minute. Remove leek mixture from pan and set aside. Wipe pan dry with a paper towel. Combine cilantro & mint in a small bowl. Cut the shrimp in half lengthwise. Place 2 shrimp halves, 2 teaspoons leek/ginger mixture and half a teaspoon of cilantro/mint mixture on 1 gyoza skin. Moisten edges of gyoza with water and top with another gyoza skin closing edges. Repeat until all ingredients are used up. Cover gyoza with a damp towel to prevent them from drying out. Whisk together 1 tablespoon water with egg. Set aside. In two separate bowls, put the flour and the panko. Dip each gyoza into flour, then into egg and finally into the panko. Place gyoza on a baking sheet. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add gyoza and cook 3-4 minutes on each side or until brown. Repeat until all gyoza are cooked. Serve with Wild Thymes Moroccan Spicy Pepper, Thai Chili Roasted Garlic, Indonesian Peanut Sesame or Indian Vindaloo Curry Dipping Sauce or Korean Ginger Scallion, Chili Ginger Honey or Hawaiian Teriyaki Marinade.

Thai Chili Mayonnaise


INGREDIENTS
This sauce adds wonderful flavor to almost any seafood, poultry, tofu, tempeh or vegetables and makes a fabulous sandwich spread for chicken or shrimp salad or tempeh and tofu. Great for vegetarians.
DIRECTIONS
¾ cup mayonnaise 3 tablespoons Wild Thymes Thai Chili Roasted Garlic Dipping Sauce

Asian Lettuce Wraps

serves 4
INGREDIENTS
1 lb ground chicken or pork 3 tablespoons Asian Fish Sauce 3 small shallots, minced 3 garlic cloves, minced 3 tablespoons finely chopped cilantro, plus 1/3 cup leaves for serving 1 tablespoon finely chopped fresh mint, plus 1/3 cup leaves for serving 1½ teaspoons cornstarch ½ teaspoon kosher salt ½ teaspoon freshly ground pepper 1 cup Wild Thymes Chili Ginger Honey Marinade 1 cup Wild Thymes Thai Chili Roasted Garlic Dipping Sauce 1 head Boston or red leaf lettuce leaves, separated 1 red onion halved and finely sliced.
DIRECTIONS
Preheat oven to 400F. Position rack in the top third of the oven. In a bowl, combine ground chicken or pork, fish sauce, shallots, garlic, chopped cilantro, chopped mint, cornstarch, salt and pepper and mix with your hands. Line a large rimmed baking sheet with parchment paper. Spread ½ cup marinade on a plate. Using slightly moistened hands, roll the chicken mixture into 1½ - inch balls. Roll the meatballs in the marinade until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake for 15-20 minutes until lightly browned and cooked through. Serve each one on a lettuce leaf with some sliced red onion and mint and cilantro leaves. Roll them up and dip into Thai Chili Roasted Garlic dipping sauce.

Thai Chicken and Rice Soup

serves 8
INGREDIENTS
8 cups chicken broth 4 cups water 1 tablespoon Thai green curry paste 3 tablespoons Wild Thymes Thai Chili Roasted Garlic Dipping Sauce 1 teaspoon coriander seeds, crushed 2 cups loosely packed whole fresh cilantro leaves plus ½ cup chopped 1 cup jasmine rice 3/4 lb. boneless skinless chicken breast, cut into thin strips 1 13.5 oz can of unsweetened coconut milk ¼ lb. snow peas, trimmed and cut diagonally into ¼ inch strips 2 tablespoons Asian fish sauce 2 tablespoons fresh lime juice Salt to taste
DIRECTIONS
Combine broth, water, curry paste, dipping sauce, coriander seeds and whole cilantro leaves in a 3-4 quart saucepan. Stir rice into soup and simmer, uncovered (stir occasionally), until tender, about 15 minutes. Add chicken and simmer uncovered until just cooked through. Add coconut milk, snow peas and fish sauce and simmer, uncovered until peas are crisp-tender (about 2 minutes). Remove from heat and stir in lime juice, salt and chopped cilantro.

Ingredients

Sugar, apple cider vinegar, fresh garlic, red chili peppers, sea salt.

Average Customer Review: Based on 6 reviewsWrite a review.

0 of 0 people found the following review helpful:

THE Best sauce!	November 23, 2009
Reviewer: Angelinmass from Lawrence, MA United States

I bought this at Crate and Barrel a couple of years ago and I have been totally addicted since. Whenever we cook burgers...I just HAVE to have my Thai Chili Garlic sauce. Otherwise my burgers are soooo bland!

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0 of 0 people found the following review helpful:

I died and went to heaven	February 9, 2009
Reviewer: Tina from Salt Point, NY United States

The deli I go to is selling it and the owner said he put it in a stir fry.

I tried it on some chicken tenderloins this weekend and ate nearly 3/4 of the jar!

Soooooooooooooooooo good. Sweet yet spicy.

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0 of 0 people found the following review helpful:

100% Addictive	October 3, 2007
Reviewer: Anonymous Person from Sidney, NY United States

We were on a wine tasting trip when we discovered this treat. We purchased a jar there after I spent the whole time eating your sauce while the group was tasting wine........ We have been ordering it since on a regular basis. We use it on pretzels, tuna and crackers even with peanut butter.

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1 of 1 people found the following review helpful:

The best sauce we've ever had, no exaggeration.	June 12, 2007
Reviewer: J. Campitelli from Ohio, United States

Just wanted to let you know we'll definitely be ordering. I picked up a jar of your Thai Chili Roasted Garlic dipping sauce quite by accident but we LOVE it so much we've been afraid to use it up. Every week my husband and I have allowed ourselves a carefully measured amount for our stir fry, and then put the extra rice in the wok to soak up any remaining sauce. We've become quite competitive about our portion sizes, and have yet to ever have leftovers. We've decided you could pretty much put clumps of dirt in there and as long as you added the sauce we'd eat it.

Just thought I'd share -- this is probably the best sauce we've ever had, no exaggeration.

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1 of 1 people found the following review helpful:

TASTY!!	January 19, 2007
Reviewer: L Gamelin from Corvallis, OR United States

This is a very flavorful and versatile sauce. My 7 year old daughter loves to dip pretzels in it. It is sweet and not too spicy. Our whole family is addicted!

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