Zutajiao Chopped Chili

Zutajiao Chopped Chili

　　Ingredients: Red fresh chilies harvested in autumn, washed and stems removed.

　　Seasoning: Coarse salt.

　　Preparation: After drying them until they are no longer wet, chop them up, mix with coarse salt, and place them in a jar. The size of the jar must be chosen according to the amount of ingredients — the jar should not be too large, otherwise the hanging jar may easily go bad. As for the amount of coarse salt, generally use 100g–200g per kilogram of ingredients, depending on how long you plan to store it. For longer storage, increase the salt for a saltier taste; for shorter storage, use less. After placing the mixture in the jar, add some sesame oil or cooking vegetable oil to seal out air, preserve freshness, prevent spoilage, and allow for slightly longer storage.

　　 Characteristics: Chopped chili is something nearly every household in Ningxiang makes. Different families have slightly different methods — some add minced ginger, some add Liuyang fermented black beans, some add garlic, and others add Sichuan peppercorn. Different families enjoy adding their own preferred secondary ingredients. This dish can be used as a seasoning to accompany other dishes, or eaten on its own. It’s great with breakfast noodles, a flavorful final touch at banquets, or mixed with other dishes. For those who prefer stronger flavors, it can also be used to season milder dishes. In short, it’s an essential item in every Ningxiang household. Unfortunately, only the elderly and enthusiastic chefs still know how to make it.