Sunday, April 11, 2010

Hunanese Chopped Salted Chiles (剁辣椒)

We've had Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province for a while now, but haven't ventured to cook anything from it yet. But, with Hunanese food in the air here in Vancouver, JS and I decided it's high time we should!

Of course, being lazy, we thought we should pick the easiest recipes to make. ;) A couple of the recipes we are looking at calls for salted chiles, an ingredient oft-used in Hunanese food.

It's simple enough to make. Simply wash and dry some red chiles, then chop. Mix with salt and place in a jar, covered with more salt.

One is supposed to wait two weeks before using, so we have one more week to go.

Here they are after sitting for a bit. They didn't change that much in appearance.

eatingclub Hunan dishes
Hunanese Chopped Salted Chiles (剁辣椒)
Mao's Hunan Red-Braised Pork (毛氏紅燒肉)
Steamed Red-Braised Pork with Pickled Mustard Greens (酸菜蒸紅燒肉)
Hunanese Stir-fried Eggs with Green Peppers
Hunanese Steamed Chicken with Salted Chiles (剁辣椒蒸雞)

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Hunanese Chopped Salted Chiles (剁辣椒)
from Revolutionary Chinese Cookbook: Recipes from Hunan Province

I only had about half the amount of chiles. Who has one pound of peppers lying around their homes!? ;)

I wasn't sure what type of salt to use, so I used kosher salt.

1 lb very fresh red chiles
1/4 cup salt

Wash the chiles and dry thoroughly. Cut off their stems and bottoms, and chop coarsely with the seeds. Place chopped chiles in a bowl.

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


  1. That heat is just taunting/daring me :) What's the recommended way to use it?

  2. This is going to show up in some spicy dishes I'm betting

  3. Hope that you could post what this would look like when its done :D


  4. Manggy:
    We'll definitely try to cook something with these chiles! (Cooking from Fuchsia Dunlop's book.)


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