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Sauces and Condiments, Vegetarian

Hunanese chopped salted chiles

Hunanese chopped salted chiles
Kirk McKoy / Los Angeles Times

When I was in college and for years after, whenever I went into San Francisco to catch a late set of jazz, the evening always ended in Chinatown with a bowl of congee. I can't think of anything more restorative ... Read more

Total time: 10 minutes plus 2 weeks steeping time | Makes about 1 3/4 cups chopped chiles
  • 1 pound very fresh red Thai chiles
  • 1/4 cup salt, divided

Step 1Wash the chiles and dry thoroughly. Remove their stems and tips and chop coarsely with the seeds. (You might wish to use rubber gloves, because it can get very spicy.) Place the chopped chiles in a bowl.

Step 2Add 3 1/2 tablespoons salt to the chiles and mix thoroughly. Place the salted chiles in a glass gar and cover with the remaining salt. Seal with a tight-fitting lid. Leave in a cool place for a couple of weeks before using, and then refrigerate once opened. The chiles will keep, refrigerated, for months.

Note: Adapted from "Revolutionary Chinese Cookbook: Recipes From Hunan Province" by Fuchsia Dunlop.

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