Hot Chile Paste

There is no single chile paste (lajiao jiang) in China, any more than there is a single salsa in Mexico. It serves as an ingredient in the kitchen and as a condiment at the table. Having tried many bottled versions over the years, we can assure you that by far the best chile paste is the one you make yourself.

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  • Servings: MAKES ABOUT 3/4 CUP

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  • 1 cup loosely packed dried red chiles (1 ounce), rinsed
  • 3/4 cup boiling water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon peanut oil
  • 1/4 cup minced shallots
  • 1 teaspoon cider vinegar or rice vinegar

How to make this recipe

  1. In a heatproof bowl, cover the chiles with the boiling water. Place a small plate on the chiles to keep them submerged and soak until pliable, at least 20 minutes or up to 2 hours.

  2. Transfer the chiles and their soaking liquid to a blender and puree. Blend in the salt and sugar.

Make Ahead

The chile paste can be refrigerated for up to 3 months.

Contributed By Published May 1998

485449 recipes/hot-chile-paste 2013-12-06T23:32:41+00:00 Jeffrey Alford, Naomi Duguid asian|chinese|sauces-and-condiments|fast|make-ahead|vegetarian may-1998,hot chile paste,homemade chile sauce,hot sauce,Chinese food,Naomi Duguid,Jeffrey Alford recipes,hot-chile-paste 485449

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