Chopped Fresh Chili Peppers
A tangy pickled appetizer made by chopping fresh facing-heaven chili, tossing with salt, and pickling in baijiu for 3 days. It’s perfect for stirring into noodles or seasoning savory dishes.
Ingredients
fresh Chaotian chili peppers (chopped)
100 g
large scallion
1
salt
to taste
white liquor
a pinch
Instructions
1
Chop the Chili Peppers
Finely chop the fresh chili peppers, taking care not to make your hands burn; wear rubber gloves if possible. As you chop, transfer the pieces into a jar, adding salt as you go. Press them down firmly with a pair of clean chopsticks, and preferably sprinkle in some white liquor.
2
Seal and Store
Seal the jar, and the chili peppers should generally be ready to eat after about 3 days.
