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What is the Wendy's Chili hot sauce?

18 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
18 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
18 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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Thanks, that's what I figured too - since it was a long-cooked sauce, there weren't going to be any chunks left. Sorry Dave I had typed this, went to make dinner and just came back and hit Submit. I goofed (was checking the Ball Complete book for the original spices) and used the full 2C of vinegar for my half batch. So used 1/3C brown sugar and added another 2C tomato puree. We had a pint with a lb of ground meat for dinner, have 8C left in Pyrex measuring cup in fridge. The "puree" was pretty thin - as you can tell since my half recipe with an additional cup of vinegar and total 10C "puree" (2 additional cups, quickly nuked some paste tomatoes in a big Pyrex measuring cup, drained in a colander and topped with ice to peel them, then milled them into the measuring cup) made 5 pints, and that's with reducing the peppers and onions to less than half of the original recipe (that used 16C tomatoes). So a half batch should have been 8C peeled tomatoes, 4 bell peppers (app. 5C?), 3 onions (app. 2C), and 1C of vinegar to make 3.5 pints. I used 10C milled tomatoes, 3C peppers, 1 onion (slightly under 2C), and 2C vinegar and got 5 pints. I made sure the big chunks of onions (I roughly chopped them) were used for dinner, the peppers are in smaller pieces. Do you think it's safe to can the 4 pints I have left (after reheating of course)? I have adjusted the recipe in my Word document for the spices (Malna used a spice bag), I will go off that from now on so I don't get confused with looking at original amounts. And I think I'm going to change the white vinegar to ACV ;-) Sorry for the hijack. This post was edited by ajsmama on Sun, Sep 8, 13 at 18:34
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There is a Carolina Cayenne listed above(developed in the U.S.A. 100,000-125,000)that gets in the range the add says. When I grew it ,it was hotter than regular Cayenne but I only grew it once. There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges. I was refering to Cayenne in general. Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat. I haven't grown them in a while. I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat. Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel. For short intense bursts of heat a lot of the Frutescens do the trick. I grow a lot of Pubescens too. They'll fool you though. They have all 3 kinds of Caspaicin in them so they feel hotter than they are. They hit up all the receptors in your mouth. I'm more into using several types of peppers to blend together to get the taste and heat i want. I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out. I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units. I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes. I did like yellow Cayenne better than the other ones for taste when I grew them a few years back. I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal,Processing and sweet.
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arkansas girl
Original Author
18 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
18 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!
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