A Home Cooking Staple
Annatto and Sichuan Pepper Are Key
This spicy version of Chili Paste is a staple of Vietnamese cooking. It is very intense, so a little goes a long way. Annatto Seeds and Sichuan Peppers are key to the flavor balance here.
Roasted Chili Paste / Nướng ớt
1 tablespoon Sichuan Pepperdorns
1 tablespoon Annatto Seeds
1/2 cup Shallots, finely chopped
1/2 cup Vegetable Oil
1/2 cup minced Garlic
1/2 cup Red Pepper Flakes
1/2 cup ground Bean Paste
2 tablespoons Rice Wine
2 tablespoons Sugar
2 ablespoons Soy Sauce
First combine the Sichuan Peppercorns and Annatto Seeds in a spice grinder and grind coarsely.
Next in a saucepan, combine the Shallots and Oil over medium fire and cook. Stirring frequently,for about 6 minutes, until Shallots are light gold.
Next add the garlic and cook, stirring or about 4 minutes more,, until the Garlic and Shallots are lightly gowned. Then, str in the Red Pepper Flakes and Peppercorn-Annatto mixture.
Next add the Bean Pste, Rice Wine, Sugar and Soy Sauceand continue cooking, stirring or a minute longer. Remove from the fire and let it cool.
This sauce could be used with dishes like Lemongrass Chicken — see the link on this site.