Small Bowl of Black Bean Chili Sauce

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 south, 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. For details see our Chilis page.
  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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