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Making Lajiaojiang With Vinegar (Hot Pickled Chili Sauce)

Author: Taylor Holliday | The Mala Market | Cooking Sichuan in America

Ingredients

  • 1 pound hot red chili peppers (Fresno, red jalapeño, cayenne, Thai, etc., or a mix of all of them)
  • 1 red bell pepper (to tame heat, if needed)
  • ¼ cup distilled white vinegar (5% acidity)
  • 1 tablespoon kosher salt

Instructions

  • Cut hot chili peppers into smallish chunks, including green caps (but not stems).
  • Chop in a food processor to a chunky paste. Taste to determine heat. If it is too hot, add bell pepper a chunk at a time to lower the heat level. Continue to process to your desired heat level and consistency.
  • Mix in the vinegar and salt.
  • Put in a glass pint jar, attach top loosely, and let sit for a day at room temperature to develop the flavor.
  • Seal tightly and refrigerate up to several weeks.