Roasted Chile Paste
By norsegal8
Our roasted chile paste runs circles around store-bought versions. The Sichuan peppercorns give it an almost floral, complicated heat, punched up by red pepper flakes and mellowed out by the bean paste. It's used as a condiment, added to dipping sauces and used as an ingredient in cooked dishes.
- 2
Ingredients
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon annatto seeds*
- 1/2 cup finely chopped shallots
- 1/2 cup canola oil
- 1/4 cup finely minced garlic (about 8 cloves)
- 1/4 cup red pepper flakes
- 1/3 cup ground bean paste**
- 2 tablespoons rice wine
- 2 tablespoons sugar
- 2 tablespoons light soy sauce
Preparation
Step 1
1. Combine the peppercorns and annatto seeds in a spice grinder and grind coarsely. Set aside.
2. In a small saucepan, combine the shallots and oil over medium heat and cook, stirring frequently, for about 6 minutes, until the shallots are light gold. Add the garlic and cook, stirring frequently for about 4 minutes longer, until the garlic and shallot are lightly browned.
3. Stir in the red pepper flakes and the peppercorn-annatto mixture, mixing well. Add the bean paste, wine, sugar and soy sauce and continue cooking, stirring for 1 minute longer. Remove from the heat and let cool completely. Use immediately, or transfer to an airtight container and refrigerate for up to 3 months.
*ANNATTO SEEDS These red seeds, harvested from the evergreen annatto tree, are commonly used to color foods, from Cheddar cheese to Mexican soups to chicken tandoori. They have a mild flavor and are usually ground to a powder before using. Although preground annatto is available, the color will be more vibrant if you grind it yourself. Annatto seeds can be purchased at grocery stores that stock Asian or Mexican ingrdients.
**BEAN PASTE This Chinese condiment, which has a warm brown color and the texture of ketchup, is sold in tins and jars in Asian grocery stores. It is made from naturally fermented soybeans and has a deep, savory flavor, similar to brown miso (which can be substituted if you can't find bean paste). The paste is often flavored with garlic or chiles, but a plain version, containing only soybeans, water, salt and sugar is preferred. Refrigerate after opening.