Chopped Salted Chiles

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From page 283 of Revolutionary Chinese Cookbook] by Fuschia Dunlop.


  • 1 lb very fresh chiles
  • 1/4 cup salt


  1. Coarsely chop the chiles (seeds and all) and mix them with 3 1/2 Tablespoons of the salt. (You may want to use gloves and eye protection depending on how hot your chiles are and how likely the juice or seeds are to go flying around.)
  2. Put mixture in a tightly lidded glass jar. Add remaining salt to the top.
  3. Let mixture sit in a cool place for 2 weeks, agitating the whole sealed jar every few days, and cracking the seal to release any pent up gas. After you open it, store it in the fridge. It should keep for several months.
  4. Use where ever chile paste is called for, adjusting amount for spiciness and salt, especially in Hunanese and Sichuanese recipes.