Hunanese Chopped Salted Chiles

Hunanese Chopped Salted Chiles

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Kathy Granstrom


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.


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15 Min


How to Make Hunanese Chopped Salted Chiles


  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.

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About Hunanese Chopped Salted Chiles

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

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