Chinese Chili Sauce

This chili sauce will add a fiery kick to your dishes that need that little something.
Course Condiment
Cuisine Asian
Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings 3 cups
Author Lemons & Anchovies


  • 4 ounces 2 bags Chinese dried red peppers (yields about 1 3/4 cups crushed red peppers)
  • 1 1/4 cups vegetable oil if you like more oil feel free to increase this amount
  • 1 1/3 cup store-bought broad bean paste
  • water for soaking the peppers


  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.

Recipe Notes

Variation: for a garlicky chili sauce, peel and slice a whole head of garlic. After adding the vegetable oil and cooking for two minutes, add the garlic slices and cook for another 2-4 minutes on medium or medium-high heat. Just enough heat to keep the sauce lightly sizzling but not too hot to burn the garlic. Then add the broad bean paste and cook for another 1-2 minutes before turning off the heat. Cool completely before storing in jars.