Pickled Chili Garlic Sauce (Duo Jiao,剁椒)
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
600 ml
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Course
Condiments
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Cuisine
Chinese
Pickled Chili Garlic Sauce (Duo Jiao,剁椒)
Description
This sauce begins by thoroughly washing and drying fresh red chili peppers before removing stems and chopping them coarsely, seed removal optional for heat adjustment. Garlic and ginger are peeled and crushed to soften. The mixture is then blended into a coarse paste, combining the chilies with garlic and ginger for a consistent texture.
The sauce is seasoned with salt and sugar for preservation and flavor balance, and finished with a splash of lime juice, lemon juice, or white rice wine which adds brightness and acidity. The result is a vibrant, spicy sauce used to add heat and savor to various dishes, and can be adjusted in spiciness by altering seed content or type of chilis used.
This recipe yields about 600ml of sauce and can be scaled accordingly. Wearing gloves and goggles during preparation is advised due to the chili's potency. Traditionally, ingredients may be hand-chopped for texture.
Ingredients
- 450 g red chili peppers see note 1, fresh
- 120 g garlic
- 30 g ginger optional
- 1½ tablespoon salt
- ½ tablespoon sugar
- 1 lime or 1 tablespoon white rice wine, or lemon
Instructions
Prepare
- Wash the chili peppers under running water thoroughly. Drain then pad dry with a clean tea towel or kitchen paper. Lay them on a tray. Leave to air dry completely.
- Remove the green stems. Cut the peppers into chunks (Wear gloves to avoid burning). If you wish to reduce the spiciness, remove the seeds before cutting (see note 2 to learn how).
- Peel the garlic and ginger. Crush to loosen the texture a little.
Blend (see note 3 for the traditional method)
- Add garlic and ginger to a food processor. Blend them on high speed into a paste-like consistency.
- Put in the chopped pepper (you might need to add it in two batches depending on the size of your food processor). Blend for 3 seconds then pause. Stir with a spatula then blend for another 3 seconds. Repeat the process until the pepper is evenly chopped into small pieces but not to a fine paste consistency.
Season
- Pour everything into a large bowl. Add salt, sugar and the juice of the lime/lemon. Mix with a spatula until well combined.
- Cover the bowl and leave to rest on the counter for 48 hours.
Store
- Transfer the chili garlic sauce into clean, oil-free, air-tight jars/containers. Store in the fridge for up to 3 months or in the freezer for 9 months.
Use
- Use it a week later for a richer flavour. Always use a clean, oil-free spoon to scoop out the sauce. Put the jar/container back into the fridge after each use.
- For inspirations on how to use this sauce, pleace read in the post content above.
Notes
- Use red chili peppers for an appealing look, mixing different heat levels to control spiciness.
- Removing seeds reduces heat; slice peppers open and scrape seeds out carefully.
- The recipe produces about 600 ml (2.5 cups) of sauce; ingredients can be proportionally scaled for smaller batches.
- Handling hot peppers may irritate skin and eyes; gloves and goggles are recommended during prep.
User Reviews
Overall Rating
5
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