Making homemade chop chili is a simple yet rewarding process that adds a fiery kick to dishes like noodles, stews, or stir-fries. Here’s a detailed guide to help you create this versatile condiment.
Ingredients:
- 500g fresh red chilies (thinly sliced)
- 50g garlic (peeled and minced)
- 50g ginger (peeled and grated)
- 2 tbsp salt
- 100g sugar (adjust to taste)
- 50ml rice wine (or vinegar for tanginess)
- 100ml cooking oil
Steps:
1. Prepare the Chilies: Wash and dry the red chilies thoroughly. Remove stems and slice them into rings or small pieces. For milder heat, deseed some or all of the chilies.
2. Salt and Squeeze: Toss the chilies with 2 tbsp salt and let them sit for 2–3 hours to draw out moisture. Squeeze out the excess liquid using your hands or a cheesecloth.
3. Mix Ingredients: In a large bowl, combine the squeezed chilies, minced garlic, grated ginger, sugar, and rice wine. Stir well until everything is evenly distributed.
4. Pickle and Store: Transfer the mixture into a clean, airtight glass jar. Pour the cooking oil over the top to seal the surface. Seal the jar tightly and let it ferment in a cool, dark place for 3–7 days. The longer it ferments, the richer the flavor.
5. Enjoy: Once ready, the chop chili will turn a vibrant red and develop a spicy, savory taste. Store it in the refrigerator for up to 6 months.
This homemade chop chili is free of preservatives and customizable to your preferred spice level. Enjoy it as a dipping sauce or a flavorful addition to your favorite recipes!
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