Lajiaojiang (Sichuan Sun-pickled Chilli Sauce) is a traditional Chinese recipe (from Sichuan) for a classic chilli sauce made from quick pickling chopped chillies with vinegar and salt in sunlight. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Sichuan Sun-pickled Chilli Sauce (Lajiaojiang).
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Lajiaojiang, Sichuan Hot Pickled Chilli Sauce shown in an overhead view of a glass jar
This is a classic sun-pickled chilli sauce from Sichuan in China.
Ingredients
250g hot red chillies (medium-hot like Fresno, red jalapeño, cayenne, Thai, etc., or a mix of them), sliced into small chunks (discard any stems)
1/2 red bell pepper (to tame heat, if needed)
2 tbsp distilled white vinegar (5% acidity)
1 1/2 tsp sea salt
Instructions:
Transfer the chillies to a food processor and pulse to form a chunky paste. Taste to determine heat. If it is too hot, add bell pepper a chunk at a time to reduce the heat level. Continue to process until your achieve your preferred level of heat and consistency.
Scrape the chilli mixture into a bowl then stir in the vinegar and salt.
Spoon into a 500ml glass jar and loosely close the top. Set aside in a sunny position and allow to mature for 24 hours.
After this time, secure the lid and refrigerate. It will keep for several weeks.
China Traditional chillies vinegar hot-sauce, condiment, chillies, vinegar, salt hot red chillies, red bell pepper, white vinegar, sea salt
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