Hunanese Chopped Salted Chiles Recipe

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Hunanese Chopped Salted Chiles

Kathy Granstrom

By
@WiGal

From Fushia Dunlop's book "Revolutionary Chinese Cookbook: Recipes From Hunan Province". Use in stir fries and steamed dishes, or as relish with noodles. You need to "brew" for two weeks before using.

Rating:
☆☆☆☆☆ 0 votes
Serves:
20
Prep:
15 Min
Method:
Canning/Preserving

Ingredients

1 lb
fresh red chiles
1/4 c
salt, divided

Step-By-Step

1Wear rubber gloves. Wash and dry chiles.
2Cut off stems and bottoms, discard. Chop rest with seeds. Place in bowl.
3Add 3 3/4 tablespoons of salt to chiles, mix thoroughly.
4Place in glass jar and cover with remaking salt. Seal with tight fitting lid.
5Leave in cool place for a couple of weeks before using, then store in refrigerator once opened. Will keep for months.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Soy Free
Hashtags: #chinese, #seasoning, #Hunan