LAJIAO JIANG RECIPES

Steps:

• "Chop the peppers finely or blend them roughly in a mini food processor. Do not discard the seeds. Dried chili peppers can also be used if you rehydrate them. Finely mince the garlic or shallot. Heat oil and a dash of salt in a small sauce pan or wok. Add the peppers and let them sizzle for a few minutes, stirring frequently. Once the peppers have begun releasing their juices and fragrance, lower the heat and add the garlic. After a few minutes add the vinegar (don't overdo it!) and cover. Let simmer for 10-20 minutes, stirring occasionally, until peppers are dark red and gorgeous. Let cool and store in an air tight glass container. Amounts in this recipe are variable, so feel free to play around, and also larger batches are a great idea if you've got the extra hot peppers to do it. Refrigerated your la jiao jiang will keep for 2 weeks or more, but a batch this size probably won't last that long. If needed, you can also store it indefinitely in the freezer, and separating smaller amounts into plastic wrapped bundles makes it easy to pull out individual portions. "

Steps:

• In a heatproof bowl, cover the chiles with the boiling water. Place a small plate on the chiles to keep them submerged and soak until pliable, at least 20 minutes or up to 2 hours.
• Transfer the chiles and their soaking liquid to a blender and puree. Blend in the salt and sugar.