La Jiao Jiang - chilli paste

I found this recipe whilst browsing on the internet.
You can never have too much chilli so I had to make this side accompaniment.
It is such a delightful chilli paste to add to your meal when served at the table.   It complements egg dishes, fried meat, chicken or fish, fried rice, curried dishes, anything to which you could possibly add chilli.
 

I am a busy woman.  Wife, mother, daughter, sister and friend to many -  there is always something to do and each day is filled with work and activities. 
It is nice to have a chilli dish like this prepared so you can add the chilli taste at the end of cooking which can save you 2 minutes of cooking time.  (Note 2 minutes x 3 times per day x 7 days = a total of 42 minutes saved per week).

Just last weekend I decided to de cobweb the house.  Picture me looking skyward with a broom that just reached the eaves ... neck ache, arm ache and double vision but so rewarding seeing the clean walls and eaves.    Then the oven needed a clean, even though you can burn off a lot of debris, those racks always need a scrub.
I bought a new storage cupboard, a flat-pack, just for hubby to enjoy building.   I closed my ears to his grumbling and then it was so nice to move objects into this cupboard for storage, very satisfying.

Somehow, we still manage to cook for our loved ones and catch up with friends for a coffee...  the small rewards we all enjoy.

 

La Jiao Jiang

7 hot chilli peppers  (as 7 is my favourite number).  I used cayennes and jalapenos.

1 small clove garlic, minced very finely 

1 1/2 tablespoons of vegetable oil

1 dash salt
1 teaspoon white sugar

1 tablespoon white vinegar

 

Chop the peppers finely or blend them roughly in a mini food processor. Do not discard the seeds. Dried chili peppers can also be used if you rehydrate them in hot water for 20 minutes. Finely mince the garlic or shallot.

Heat oil and a dash of salt in a small sauce pan or wok. Add the peppers and let them fry for a few minutes, stirring frequently. Once the peppers have begun releasing their juices and fragrance, lower the heat and add the garlic. After a few minutes add the vinegar, sugar and cover. Let simmer on lowest heat setting for 10 minutes, stirring occasionally, until peppers are dark red and gorgeous.

Let cool and store in an air tight glass container.  Cover and refrigerate for up to 3 weeks.  It can also be stored indefinitely in the freezer.

 

The flavour is robust, well rounded but some of the heat of the chilli is lost. 

Try it, you will be delighted.

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Tell me dear friend, are you time poor as well?   What is your best time saving tip?

 

Buon appetito, enjoy Merryn xx