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Home-made Chili Paste II
Sauces, Seasonings, and Spices
|Home-made Chili Paste II|
1 cup dried hot chili peppers
1 Tablespoon vegetable oil or lard
3 Tablespoons peeled and minced shallots
1 teaspoon crushed Sichuan peppercorns
2 Tablespoons Chinese red rice vinegar
1. Pour one cup of boiling water over the chili peppers, and let them rest in this water for two or three hours. Then transfer them to a blender and blend for one minute.
2. Heat oil or lard and stir-fry the shallots and the Sichuan peppr until the shallots are soft, then add this mixture to the blender and blend for half a minute. Next, pour this mixture into a medium-size pot.
3. Simmer the chili mixture on low heat for ten to fifteen minutes, then add the vinegar. Cool and store this in a sterilized glass jar in the refrigerator until needed.