Introduction: La Jiao Jiang

About: I am a food writer, photographer and advocate. I am a distiller at Black Squirrel Distillery in Buffalo, NY, where I help distill craft spirits made from maple syrup and I am the founder of SOLE of Buffalo; …

La Jiao Jiang is a hot chili condiment for use in authentic Chinese dishes.

Step 1:

10 hot peppers

1 head garlic, minced or sliced

2 tbls peanut oil

1 tbls grey salt

1 tbls rice vinegar

Chop the peppers in a mini food processor, try to minimize contact with hot peppers.

Use your kitchen fan and open your windows.

Whatever you do, do not touch your face!

Step 2:

Heat pan, and the oil and a dash of salt.

Add the peppers and let them sizzle for a few minutes, stirring frequently.

Once the peppers have begun releasing their juices, lower the heat and add the garlic.

After two minutes add the vinegar.

Simmer for 10 minutes, stirring occasionally, until peppers are darker.

Step 3:

Cool and store in a 6 oz glass canning jar in the fridge.

Great on Raman, Kung Pow, and dumplings.

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