Hot Chile Paste

Name: Hot Chile Paste
Yield: MAKES ABOUT 3/4 CUP
Ingredients: 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

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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. Delicious, Quick Side Dishes

By Jeffrey Alford and Naomi Duguid

May 1998

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Recipe Summary

Yield:

MAKES ABOUT 3/4 CUP

Ingredients

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

Directions

Step 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.

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Step 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.

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Hot Chile Paste

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Recipe Summary

Ingredients

Directions

Make Ahead

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Hot Chile Paste

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Hot Chile Paste