Soy Pickled Red Chili

These pickled chilis have incredible flavor while yielding two delicious products: the chilis themselves and the liquid they are pickled in. Use as a dumpling sauce, as a noodle sauce, on meats, on vegetables, in soups, or wherever you need a dose of savory spice. Makes one of the best steak sauces you will ever have.

Add <quantity>1<unit>cup</unit></quantity> of soy sauce and <quantity>½<unit>cup</unit></quantity> of rice wine vinegar to a pan

Place it on the stove over high heat. Turn the heat off as soon as it comes to a boil

Smash <quantity>2</quantity> garlic cloves and place them in a jar. Slice <quantity>½</quantity> ginger thumb

Add <quantity>1<unit>tbsp</unit></quantity> of turbinado sugar, the sliced ginger, and <quantity>1<unit>tsp</unit></quantity> of black pepper

Cut <quantity>100<unit>g</unit></quantity> of red chilies into medium pieces and add them to the jar

Pour the hot soy sauce mixture into the jar and seal immediately. Shake it to combine the ingredients. Let it sit for at least 1h to pickle. The soy pickled red chili is ready

Store in the refrigerator and let it marinate up to 1 week before serving. Enjoy!

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