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Home-made Chili Paste I
Sauces, Seasonings, and Spices
|Home-made Chili Paste I|
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 cups boiling water over the chili peppers, and let them rest in this water for two or three hours, then transfer to a blender and blend for one minute.
2. Heat oil or lard and stir-fry the shallots and Sichuan pepper until they are soft, then add them to the blender and blend for half minute. Then pour this chili mixture into a medium-size pot.
3. Simmer the chili mixture on low heat for ten to fifteen minutes, Add the vinegar, then cool and store in a sterilized glass jar in the refrigerator until used.