Difference between revisions of "Chopped Salted Chiles"
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(Created page with "From page 283 of [http://books.google.com/books/about/Revolutionary_Chinese_Cookbook.html?id=HcLDHAAACAAJ Revolutionary Chinese Cookbook]] by Fuschia Dunlop. Ingredients: * 1 l...") |
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# Put mixture in a tightly lidded glass jar. Add remaining salt to the top. | # Put mixture in a tightly lidded glass jar. Add remaining salt to the top. | ||
# Let mixture sit in a cool place for 2 weeks. After you open it, store it in the fridge. It should keep for several months. | # Let mixture sit in a cool place for 2 weeks. After you open it, store it in the fridge. It should keep for several months. | ||
| − | # Use | + | # Use where ever chile paste is called for, adjusting amount for spiciness and salt, especially in Hunanese and Sichuanese recipes. |
[[Category:Condiments]] | [[Category:Condiments]] | ||
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[[Category:Method]] | [[Category:Method]] | ||
[[Category:Fermented]] | [[Category:Fermented]] | ||
| + | [[Category:Chiles]] | ||
Revision as of 14:22, 21 July 2013
From page 283 of Revolutionary Chinese Cookbook] by Fuschia Dunlop.
Ingredients:
- 1 lb very fresh chiles
- 1/4 cup salt
Method:
- 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.)
- Put mixture in a tightly lidded glass jar. Add remaining salt to the top.
- Let mixture sit in a cool place for 2 weeks. After you open it, store it in the fridge. It should keep for several months.
- Use where ever chile paste is called for, adjusting amount for spiciness and salt, especially in Hunanese and Sichuanese recipes.