Hunanese chopped salted chiles
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One of my indispensable garnishes for congee is Hunanese chopped salted chiles, which I have to have on hand at all times. They’re incredibly easy to make -- and pack an irresistible wallop of heat and salt.
From the story: Cooking up a craving for congee
Wash 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.
Add 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.
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