Sweet Chili Paste (La Jiao Jiang)

This is an ingredient I didn't have in the pantry. As long as you have a sharp knife, a mortar and pestle or a food processor, the recipe is easy to do. The heat of your peppers determines the heat of the paste. I used red jalapenos because they were the only hot red peppers available in my area, aside from Thai chili peppers which I didn't want to use for this recipe. My biggest complaint about Asian condiments are that I might use them a few times a year and the jar takes up prime real estate in the fridge. By making condiments in smaller batches, not only is it fresher tasting but also there are no preservatives.

The Foodening Blog: chopped red chiles

Store it in a glass jar. Keeps for up to 2 weeks in the refrigerator.

Related recipes: Sweet Chili Shrimp

Ingredients

3-5 hot red peppers
1 garlic clove, minced
1 tbsp olive oil (optional)
pinch of salt
1 tsp rice vinegar

Directions

1. Remove the stem from the peppers and discard. Roughly chop the peppers into smaller pieces. Then chop in a food processor with the garlic, salt and vinegar.

2. (optional) In a small saucepan, heat olive oil over low-medium heat and add the peppers and garlic. Cook on low heat for 20 minutes. Let cool before using or storing in a jar.

The Foodening Blog: red chili paste, nearly done