Chinese Fermented Chili Sauce(Hunan Chili Sauce)

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    800 g fresh peppers

    60 – 65 g salt

    3 tbsp. Chinese white spirit

    1 garlic bulk , optional

    1 tbsp. Sichuan peppercorn , optional but recommended


  1. 1.Remove the ends of the peppers. Be careful and discard any rotten peppers. Wash carefully to remove any dirts on surface.
  2. 2.Place under sunshine and until dry completely. If you are in hurry, use kitchen pepper to remove the water.
  3. 3.Place the fresh peppers and garlic (if you are using) into a blend and blend with stops. Keep the pepper as larger pieces. If you blend the peppers in two batches, I recommend blending one batch finer and the other batch roughly to create different textures.
  4. 4.Mix in salt and white spirit. Place under sunshine, exposure for 1 day. Then covered and place in fridge for about 1 week. Air-tight container (both glass and clay) work perfectly with this chili paste.


    1.I use two types of pepper, one is our local large red peppers which have a middle level hotness and more juice. The other one is Chinese small peppers (Facing the heaven) which is the hottest in China. This combination works fine together.