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Epicurious

Salt-Cured Chiles

These were introduced to the Lantern kitchen by Fuchsia Dunlop’s exhilarating book Land of Plenty: A Treasury of Authentic Sichuan Cooking. The surprisingly simple method lets you carry the heat and spice of late summer long into the winter months, such as in Roast Moulard Duck with Kumquats (page 214). Pureed along with cider vinegar, garlic, and a little sugar, salt-cured chiles become a vibrant hot sauce for raw oysters (page 188) or rice and beans.

Recipe information

  • Yield

    makes 1 quart

Ingredients

2 pounds fresh red chiles, preferably semi-hot ones such as New Mexico or red cherry, sliced into 1-inch-thick rings
1/2 cup kosher salt

Preparation

  1. In a large bowl, combine the chiles and salt, mixing very well with gloved hands or a spoon. Leave out at room temperature for 24 hours and then refrigerate. Mix the chiles once a day for 5 days, or until the salt has dissolved and the now softened chiles are completely covered in liquid. Skim off any white impurities that form at the surface. Transfer to a 1-quart jar with a lid, tamping the chiles down so that they remain 1 inch below the liquid. Keep refrigerated.

Cooking in the Moment
TagsPickleCondimentNew Mexico ChileChileVegetableGluten FreeDairy FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerMake AheadPickle & PreserveSummerCookbooks
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