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What is the Wendy's Chili hot sauce?

16 years ago

I love the hot sauce packets they give you at Wendy's to put in their Chili but I normally cook chili at home and I would love to know if anyone knows what that is? I'm thinking it's Asian Hot sauce that "Hot Oil"...is that what it is?

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Comments (4)

angelaid
16 years ago
Found this on another site:

Chinese hot chili oil in a bottle is just like Wendy's packets. ...

Here's a recipe:

Chili oil makes an excellent accompaniment to noodles and dumpling dishes, and is the secret ingredient in many popular Szechuan dishes such as Bang Bang Chicken. To make the chili oil even hotter, increase the chili peppers or lower the amount of oil to 1/3 cup.

Yields about 1/2 cup

More Szechuan Recipes

Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:

* 10 - 12 small dried chilies (1 Â 2 inches long) to make 2 tablespoons of coarsely chopped chili flakes
* 1/2 cup peanut, canola, or olive oil
* 1 tablespoon sesame oil, optional

Preparation:
1. Cut off the stems of the dried chilies and remove the seeds.
2. Chop the chiles into coarse flakes (it's easiest to do this by processing them in a blender for about 20 seconds).
3. Place the chili flakes in a heat resistant jar with a seal.
4. Heat the oil in a heavy skillet over medium-high to high heat until it is starting to smoke. Continue heating the oil for 20 Â 30 seconds. Remove the skillet from the heat. Wait 3 minutes, or until the oil has cooled to 225 Â 240 degrees Fahrenheit (107 to 122.5 degrees Celsius.
5. Pour the oil over the flakes. Add 1 tablespoon sesame oil if using.
6. Cool and strain the oil. (If you like, save the chili flakes to use in other recipes).
7. Leave the chili oil for at least 1 hour to give the flavors a chance to blend (longer if adding sesame oil). Use as desired in recipes or as a dipping sauce. Stored in a sealed container in the refrigerator, chili oil will last for at least one month.
lindac
16 years ago
You can also buy chili oil in a bottle that looks just like a bottle of vanilla.....be VERY careful not to get them confused!!!!
Linda C
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For a sauce to be called pepper sauce, it has to have a high proportion of vinegar, and I generally do not use that much vinegar. The main ingredient in chili sauce is chilies, and that's the way I make it. The main ingredient in tomato sauce is tomatoes, and I make that also, but I do not confuse them. Many commercial products are labeled incorrectly and are not what they pretend to be. I will never buy a commercial product labeled "Chili Sauce" if it has more tomatoes than chilies because I prefer to add (or not add) the tomatoes myself. Such chili sauces often have very little chili flavor, and the whole point of a chili sauce is to add chili flavor. La Victoria makes a red chili sauce that I like, as it has the ingredients that I prefer, and I will use this when I do not make my own chili sauce. It took a while for me to find it (because I make it from memory), but here is my chili sauce recipe: Chili Sauce 2 whole Guajillo chilies 2 whole Pasilla chilies 3 whole Ancho chilies 1/4 cup onion, chopped 2 cloves garlic, coarsely chopped 1-1/2 cups water 1/4 tsp salt Slit the chilies down one side and remove all seeds (and attached membrane). Combine chilies, onion, garlic, and water in a saucepan. Simmer for 1/2 hour until the chilies are very soft. Remove the chilies with 1/2 cup cooking liquid, blend them with a stick blender to a coarse chop, and then put them through a food mill or sieve to remove the skins. Return the purÃÂ©ed chilies to the pan and cook for 30 minutes more with the rest of the ingredients. PurÃÂ©e the entire mixture with a stick blender. If you plan to store it for a week or so, add 1 tbsp white Balsamic vinegar. This post was edited by publickman on Wed, Jul 16, 14 at 22:04
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I pulled up this thread last weekend to find the recipe that I failed at two years and one week prior. I don't think I'll ever figure out exactly what went so drastically wrong the first time I made Elaine's Chile Sauce, but fortunately Sharon took pity on me and shipped a jar as part of a very sweet surcie. So with that memory in mind, I finally gave it another shot. This time it came out as expected and while there were still a couple tiny bumps in the road I won't bore you with, my biggest mistake was making just half a batch. Can't say I wasn't warned; scroll up and you'll see where Sharon says, "Easily halved but you'll be sorry.........." I'm already through half a jar, having enjoyed most of that on meatloaf (Bobby Flay's Throwdown! recipe, which by the way is incredible IMO) and the rest, well, just on a spoon. Figured I'd bump up this thread since the recipe is here, and also to call out Bobby and David, neither of whom I've seen post in a while. Thanks for everything, Sharon!
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arkansas girl
Original Author
16 years ago
EEEEK, that could mess up some cookies! ;) Where do you find the chili oil that looks like a vanilla bottle? What section of the grocery store is it in?
susie_que
16 years ago
The chili oil I see here in Philly is sold in large bottles like old heinz ketchup bottles. The brande I have open now is called "china bowl select". I find it in the asian section.

I use it in my version of PF Changs dipping sauce. Its not too hot by my family's palate but its got a kick!!

Cheers!
Susie

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