Chinese Chili Sauce

Chinese Chili Sauce-5

 

It is an ongoing joke in my family how out of control my father can be when it comes to picking up unusual items at the Asian market (oddly-flavored drinks, chips, crackers, condiments).  Where my mother will come home bearing only the items she put on her list when shopping alone, excursions with my father are altogether different.  While she goes about picking up the staples, he will visit each aisle looking for new-to-him items that he just has to try.  My mother indulges and so their pantry overflows with foods that are seldom, if ever, eaten.  When my sisters and other family come to visit my father will remember those forgotten must-have items and display them on the counter expecting us to snap them up.  The little ones don’t even wait for him to do this; they know where papa keeps the goodies.  Admittedly, some of them end up being winners, but most of the time my mother, my sisters and I only look at each other as if to say, “What in the world made him buy that?”  

When my parents moved to their new home few months ago, my youngest sister and I were tasked with the clean-out of the old pantry.  While my father busied himself in the garage, instead of packing them up in boxes, we made a joint decision to dump in the trash 90% of his goods, my sister and I looking over our shoulders the entire time afraid that we’d be caught in the act.  It’s not as if he would have ever noticed (we did fess up later that day).

 

Chinese Chili Sauce-3

 

I really shouldn’t make fun of my father so much.  I’ve recently taken inventory my own pantry and discovered that the apple doesn’t fall far from the tree.  My weakness?  Chili sauce.  I’m always on the lookout for the next best chili sauce with the right amount of heat and flavor.  My go-to for cooking is this sambal oelek that I’ve mentioned here several times.  The tabletop condiment that would be the finishing touch to my Asian dishes at home has proven more elusive.

In the end, I never found it at my Asian market; I discovered it at my local Chinese restaurant instead.  A humble place, Fortune Restaurant is run by a husband and wife team.  Downtown Redwood City has seen a revival of sorts over the last several years, trendy restaurants popping up one after another.  Older establishments have closed their doors unable to compete with the new but although I’ve never seen Fortune filled to capacity, it has stood at the same spot for 2o years.  They offer Chinese dishes that cater to the American palate but over the years I’ve learned to ask for off-the-menu, authentic Chinese dishes.  Whichever style you prefer, the dishes are always prepared simply, without the cloyingly sweet sauces and certainly no grease.

This is the chili sauce that is a fixture on their tables and frankly, it is what has kept me going back.  The owners know how much I like it and they’ve been generous to send me home with a container of it in the past.  They make it on the premises and when I asked Elaine once how to prepare it, she said, “I don’t cook, my husband makes it, but it’s easy.”  Then she went on to describe that he simply cooks the dried chilies in oil and that’s it.

 

Chinese Chili Sauce-2

 

Surely it was more involved than that.  I’ve tried the method she’d described in years past but I remember that batch not exciting me at all. There’s got to be more to their sauce that has such depth without overpowering the dishes it’s drizzled on.  Garlic, lots of salt even?  I wasn’t going to make a pest of myself in case the recipe was a closely-guarded secret.  But she did the most wonderful thing recently.

It had been a few months since our last visit and when my husband and I walked in the door that day, Elaine, always with a smile, guided us to our table and excitedly handed to me her iPad, directing me to play a video.  As she greeted the other newcomers and took orders from others, I watched the video of her husband preparing a large batch of their chili sauce…and this revealed the key—they add hot bean paste to the chilies.

This was the version I came up with considering I had no verbal instructions for cook time, specific brands to use and quantity of ingredients (he made enough to last a normal household a few years!). I took notes on my phone–there were only a few steps–and guessed on the type of paste to use (if you’ve ever been to an Asian market you know there are countless varieties) but in the end, this ended up tasting just like Fortune’s.  I wasn’t sure quite what to call this (is it authentic?)–it’s like a recipe for chili oil enhanced with chili paste.  I consider it a sauce because it neither fits in the oil nor paste category.  Whatever you call it (if you know the Chinese name, please share), I’ve just freed some precious pantry real estate; my search for the perfect tabletop condiment stops here. And hey, I might even give my father a jar to sample.  Thanks to me and my sister he and my mother now have lots of space in their new pantry, too, but I have a feeling this won’t sit forgotten there either.

 

Chinese Chili Sauce

Clockwise from top left: 1) dried red chilies 2) processed 3) soaking in water 4) stir-fried until the water has completely evaporated 5) after the oil and chili paste have been added 6) the chili paste I used.

 

4.8 from 6 reviews
Chinese Chili Sauce
 
Prep time
Cook time
Total time
 
This chili sauce will add a fiery kick to your dishes that need that little something.
Author:
Recipe type: Condiment
Cuisine: Asian
Serves: 3 cups
Ingredients
  • 4 ounces (2 bags) Chinese dried red peppers (yields about 1¾ cups crushed red peppers)
  • 1¼ cups vegetable oil (if you like more oil feel free to increase this amount)
  • 1⅓ cup store-bought broad bean paste
  • water for soaking the peppers
Instructions
  1. Crush the whole dried red peppers in a food processor; this will take roughly one minute. Transfer the crushed peppers to a large bowl and add enough water to wet all the peppers and soak for 1-3 hours.
  2. To cook: In a large wok or skillet, add the peppers and some of the water from the bowl. Turn the heat up to high and cook the peppers, stirring occasionally, until the water has cooked down completely. Add the vegetable oil, turn down the heat to medium or medium-high and cook, stirring, for 2-3 minutes. Add the bean paste, stir to combine and turn off the heat.
  3. Let cool completely before transferring to jars. This will just about fill two standard-sized mason jars.

 

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Comments

  1. Hi…amazing, however, for me I add in some spices..coriander and use coconut oil instead of veg oil.

  2. Beautiful photos, Jean! This sauce is so vibrant. I’m not sure that I’ve ever tried it, but I can see why it’s a favorite of yours :).

  3. Michele Flores says:

    COOL! I make so much Asian food I have to keep this stuff on hand!

  4. What a beautiful, fierce sauce! I don’t often cook with chilies but I’d love to have this on display – for when I need some cheer and added vibrancy, :D

    Cute story about your dad! I often have to “covertly” toss things out when I visit my mom too. ;)

  5. This sauce is great! That is something I have never tasted… Will have to visit my favorit Asian supermarkets soon. ;-)

    Cheers,

    Rosa

  6. I too am obsessed with hot sauce! My latest compulsion is with Shim’on Ariche Harissa Forte, which I can only find at Fairway Market. During the summer I make my own with homegrown cayenne peppers: http://beetsandbluecheese.com/2012/10/20/1710/ I’ve been looking for an excuse to visit the Asian market near me, perhaps I’ll have to give your recipe a try.

  7. Your father and I should go food shopping exclusively together. We are one and the same! Eversince I took over the family food shopping when I was young, I would take home so many strange things that almost never get used and end up in the bin. Now I am more prudent but the habit is still there. LOL! I can only count with my fingers the chili peppers I know. Now I have a reason to buy that sambal oelek staring at me Eataly.

  8. I’m afraid my pantry runneth over too. I’ve been trying to get a handle on things and only buy truly what I need, but it’s hard. The grocery store is like a mall to me! :)

  9. Chili oils make my heart beat faster and the endorphins in my brain running high! Love them! Will eat them straight out of the jar! Hehehe…

  10. What a great story — the recipe is just an added bonus for visiting. :)

  11. Wow, this looks amazing and how fun to learn it from “an expert”!

  12. Haha. I’m the same way at the Asian market. “I could possibly use this one day! Gotta get it.” So much unused stuff I have now!

    I love these pictures. Good job on making something (that I think is) boring looking to look tasty and fun!

  13. If it weren’t for the bean paste it will be a Harissa. Isn’t it wonderful how one dish weaves through the world with different variations?! The color you achieved here with the paste is superb.

  14. Pretty pics Jean- I think you are going to be cooking up some spicy food…how cool to get this recipe;-)

  15. I SO want to make this! Anything spicy is something to do the happy dance for. Smile. I love your photos – beautiful!!!

  16. I love this type of Chinese chili sauce, thanks for the secret to great chili sauce. Your Dad sounds like fun guy to have around.

  17. Lora @cakeduchess says:

    I adore our Asian market. I could pick up something needless in every aisle and swear I’ll use it one day. Love, LOVE this sauce, Jean.

  18. Hi Jean,

    For your Chinese chili sauce receipt, can olive oil be used or do you prefer a specific oil? Also do you use only dried Chinese red peppers or can the dried Mexican peppers work (for me it’s a matter of availability)? I noticed you didn’t add any garlic to this sauce is there a reason not to? I am out of the Sambal Oelek sauce you gave me, however your husband assures me this new sauce you’ve made is much better. I’m eating more eggplant and want to make the sauce to go with it. Thank You.

    • lemonsandanchovies says:

      Hi, Joe. Olive oil might work since you don’t really cook the peppers with it and yes, dried Mexican peppers should work, too. However, you’ll need the chili paste I used and you might not find it in your neck of the woods. Will pick it up for you. You won’t need the garlic.

  19. Cannot wait to try this!!! Right up my alley.

  20. Hi Jean,
    I just finished making your chili paste receipt with a few variations. I used a mix of Canola and olive oil and three large cloves of garlic. I used a little less than a cup of oil for a more paste texture and let the bean sauce simmer into the chilies for 10 minutes or so. I think your husband is right, this sauce will only get better as it ages, and the mexican chili peppers give it a more earthy taste (not to my liking).I do believe your sauce is way better than the Chinese restaurant we ate at.
    Thank You for the receipt.

  21. Theunis de Winnaar says:

    Thank you so much for the recipe,I live in South Africa and will deffinitly try this recipe as
    I love chilli sauce.

    Wonderful day to all of you chille lovers

  22. This is a take on the chili sauce served in dumpling restaurants in China. When I lived there, this was the stuff we mixed with vinegar and fish sauce to dip our jiaozi in. Delicious!

  23. You can add some toasted garlic bits, which are available in most Asian stores to have that garlicky aroma and taste.

Trackbacks

  1. [...] When I spotted string beans at the market a couple of weeks ago I put them in my cart without a second thought.  It had been far too long since I last had them and I knew I had one or two of our default vegetables at home–making two separate dishes one night wasn’t going to be much trouble.  I stir-fried just enough for one, looking forward to tasting the natural sweetness of the string beans enhanced by ginger and my homemade chili sauce. [...]

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