Hunanese Chopped Salted Chiles

Hunanese Chopped Salted Chiles

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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

How to Make Hunanese Chopped Salted Chiles

Step-by-Step

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

Printable Recipe Card

About Hunanese Chopped Salted Chiles

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Soy Free




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