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Chili Paste I

Prep
Cook
Serves 10people
Ingredients
1
cup dried hot chili peppers
1
tbsp vegetable oil or lard
3
tbsp peeled and minced shallots
1
tsp crushed Sichuan peppercorns
2
tbsp Chinese red rice vinegar
Directions
1.
Pour one cups boiling water over the chili peppers, and let them rest in this water for two or three hours, then transfer to a blender and blend for one minute.
2.
Heat oil or lard and stir-fry the shallots and Sichuan pepper until they are soft, then add them to the blender and blend for half minute. Then pour this chili mixture into a medium-size pot.
3.
Simmer the chili mixture on low heat for ten to fifteen minutes, Add the vinegar, then cool and store in a sterilized glass jar in the refrigerator until used.
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