Serving
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Black Bean Chili Sauce
China - Hunan / Sichuan

Makes
Effort:
Sched:
DoAhead:  
1/3 cup  
**
1 hr  
Best
Sauces made from fermented black beans are used all over China, but this style is popular in the Southwest, the region where chilis are taken seriously. Commercial versions are also available. In some versions the beans are only lightly crushed.




1-1/2
3
3
4
2
2
1/2
T
cl
T
T
t
t
t
Black Beans (1)  
Garlic
Chili Flake (2)
Oil
Rice Wine
Sesame Oil
Salt
Make   -   (1 hr - 10 min work)
  1. Rinse BLACK BEANS briefly in warm water, drain.
  2. Chop GARLIC fine.
  3. Mash ALL Items into a paste. Option - the beans can be just lightly crushed depending on the texture you desire.
  4. Put the sauce in a heat-proof bowl, cover with foil and steam in a covered steamer for 45 minutes.
  5. Pack in a tightly closed jar and refrigerate - it should last for months.
NOTES:
  1. Black Beans:   These are fermented black soy beans. They are soft, dry, salty, very black and have a distinctive aroma. They can be found in Asian groceries packed in plastic bags or cardboard cylinders. For details see our Fermented Black Beans page.
  2. Chili Flakes:   I usually use Korean flake which is always on hand here and produces a moderately hot sauce that will not devistate my guests. See our Chili Page for details.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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