Quinta’s

CHILI GARLIC

The awesome sauce & marinade

This Garlic chili sauce is a typical “spicy” sauce, with a strong and hot taste. Main ingredient of Thai food.

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Tacos and rice in Mai Châu

FOOD SHOWS

Vote NO to the bland Eggplants! Make them spicy!

Details

INSTRUCTIONS FOR USE

Average portion is 50 g.

BEFORE COOKING:
as a marinade for a few hours in the fridge or as a wet rub

DURING COOKING:
as a Stir-fry sauce in a wok or as a cooking sauce in a frying pan, medium heat.

AFTER COOKING:
as a table sauce or as a dip.

MAIN FEATURES

EASY TO SELECT:

Taste is clearly stated on the label, no doubt.

EASY TO USE:

Ready-for-Use product, flexible in terms of choosing the right time to use, bottle easy to handle, thick sauce easy to pour,

SAFE:

No risk of broken glass in the kitchen, no risk for ceramic plates, no need to store in the fridge, long shelf-life, produced in EU.

HEALTHY:

Vegan, Gluten-free, low salt, low vinegar, MSG-free, GMO-free, EDTA-free, flavouring and colouring-free.

A FEW SUGGESTIONS

THAI NOODLES, QUITE SPICY:
Cook the noodles in water first, then pour Chili Garlic in a wok and add pre-cooked noodles. Keep mixing sauce and noodles for a few minutes to get a perfect taste, add any ingredient you wish.

STIR-FRY VEGETABLES:
Pour the sauce in the wok and use it as a simmer sauce to cook vegetables. Medium Heat.

HEAT-UP OF THAI SOUPS:
Just add a few on top of the soup.

CHICKEN SPICY MARINADE:
Coat the pieces of chicken with the sauce, lay in a plastic case, close the lid and let in the fridge for a few hours before cooking.

GREAT ON HOT-DOG
…or on top of beef and ribs.

INGREDIENTS

Water, Garlic (17%), Pear vinegar, Chili (11%), Sunflower seeds oil, Salt, Sugar, Citric acid, Herbs, Spices, Xanthan Gum, Sodium Benzoate and Potassium Sorbate.

AVERAGE NUTRITIONAL VALUES PER 100 g:

Energy: 333 kJ (80 kCal),
Fat: 4.4 g (of which saturates are 0.5 g),
Carbohydrates: 8 g (Sugars are 7.2 g),
Fiber: 1.5 g,
Protein: 1.31 g
Salt: 3.8 g.

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