Hunanese chopped salted chiles

Time 10 minutes
Yields Makes about 1 3/4 cups chopped chiles
Hunanese chopped salted chiles

Wash the chiles and dry thoroughly. Remove their stems and tips and chop coarsely with the seeds. (You might wish to use rubber gloves, because it can get very spicy.) Place the chopped chiles in a bowl.


Add 3 1/2 tablespoons salt to the chiles and mix thoroughly. Place the salted chiles in a glass gar and cover with the remaining salt. Seal with a tight-fitting lid. Leave in a cool place for a couple of weeks before using, and then refrigerate once opened. The chiles will keep, refrigerated, for months.

Adapted from “Revolutionary Chinese Cookbook: Recipes From Hunan Province” by Fuchsia Dunlop.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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