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Chinese pickled chili garlic sauce in a jar
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5 from 8 votes

Pickled Chili Garlic Sauce (Duo Jiao,剁椒)

A detailed recipe for making Chinese pickled chili garlic sauce. It's long-lasting, flavoursome and can be used in many creative ways.
Prep Time20 mins
Total Time20 mins
Course: Condiment
Cuisine: Chinese
Keyword: Authentic, Duo Jiao
Servings: 600 ml
Author: Wei Guo

Ingredients

  • 450 g fresh red chili peppers see note 1
  • 120 g garlic
  • 30 g ginger optional
  • tablespoon salt
  • ½ tablespoon sugar
  • 1 lime/lemon or 1 tablespoon white rice wine
  • 1 tablespoon Bai Jiu (Chinese white liquor, 白酒) optional

Instructions

Prepare

  • Wash the chili peppers under running water thoroughly. Drain then pad dry with a clean tea towel or kitchen paper. Lay them on a tray. Leave to air dry completely.
  • Remove the green stems. Cut the peppers into chunks (Wear gloves to avoid burning). If you wish to reduce the spiciness, remove the seeds before cutting (see note 2 to learn how).
  • Peel the garlic and ginger. Crush to loosen the texture a little.

Blend (see note 3 for the traditional method)

  • Add garlic and ginger to a food processor. Blend them on high speed into a paste-like consistency.
  • Put in the chopped pepper (you might need to add it in two batches depending on the size of your food processor). Blend for 3 seconds then pause. Stir with a spatula then blend for another 3 seconds. Repeat the process until the pepper is evenly chopped into small pieces but not to a fine paste consistency.

Season

  • Pour everything into a large bowl. Add salt, sugar, the juice of the lime/lemon and Bai Jiu (if using). Mix with a spatula until well combined.
  • Cover the bowl and leave to rest on the counter for 48 hours.

Store

  • Transfer the chili garlic sauce into clean, oil-free, air-tight jars/containers. Store in the fridge for up to 3 months or in the freezer for 9 months.

Use

  • Use it a week later for a richer flavour. Always use a clean, oil-free spoon to scoop out the sauce. Put the jar/container back into the fridge after each use.
  • For inspirations on how to use this sauce, pleace read in the post content above.

Notes

1. You can use any type of chili peppers. I choose the red-coloured ones for a more appetising look. To control the heat, you may combine two types which have a different level of hotness. Removing all the seeds is another way of reducing heat.
2. How to remove the seeds: Cut the chili pepper open lengthwise. Use the tip of a knife or spoon to scrape off the seeds.
3. If you don’t have a food processor or you wish to make a very small batch, use the traditional method to chop all the ingredients manually. To avoid burning, wear kitchen gloves and swimming goggles (it may sound funny but it works well).