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La Jiao Jiang – Chinese chili paste

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Ingredients for 1 servings:

  • 140 g chili pepper(s), red, hot
  • 20 ml white vinegar, 5% acid
  • ½ tsp salt

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

Which is always on the table at the Chinese restaurant.

Wash the chilies, chop them roughly, and process them with a hand blender or blender. Mix in the vinegar and salt. Pour into a 200 ml screw-top or preserving jar, cover, and let it steep at room temperature for about 24 hours. Then close the lid. The paste will keep for several weeks in the refrigerator. Tip: If the paste is too spicy for you, you can puree half a bell pepper and mix it with the paste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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