Comments on: Making your own Chinese hot chili paste (La jiao jiang)

By: Randy Thill

Randy Thill — Sat, 21 Oct 2017 22:15:31 +0000

I’m going to take a hotplate outside to make a big batch and have some for all winter! Just what I was looking for!

By: mel

mel — Sun, 02 Jul 2017 15:37:50 +0000

Just made a batch of this, using about 15 small red chilis and a mix of garlic and shallots. The air in my kitchen is unbreatheable, but the mixture smells and tastes great. it doesn’t look like yours– the chilis bits are a little dry and the oil separates out and it still clear, but this may change after a few days.
maybe i almost burned it?

try spreading it into peanut butter–very tasty!

By: Ed

Ed — Sun, 07 May 2017 00:46:41 +0000

Moderator: please correct my typo in my just submitted comment. It should read …”and can it in jars…”

Thanks,

By: Ed

Ed — Sun, 07 May 2017 00:44:34 +0000

I have been making this kind of chili paste at home for many years. I always make a big batch and can in in jars, boiling water bath/vacuum sealed. I put a lot of Chinese salted black beans in mine, also I use Thai chili peppers and several other types of hot pepper to make the taste and effect more enhanced.

By: Luke

Luke — Wed, 19 Oct 2016 10:10:59 +0000

In reply to Luke. So I just made this and when I put the ground up chilies in, they burned quite quickly, and I don't think the heat was all that high. I also had to use extra oil, though I didn't use a lot of peppers. Maybe I need to play around with oil, quantity, and type of pan?