Guangxi Pickled Pepper Salad
In my hometown in rural Guangxi, pickling vegetables is a common practice, and people like to have sour and spicy pickled vegetables as side dishes with their porridge. This is a sour and spicy side dish. You can also eat it as a healthy snack. The peppers themselves are spicy, and then we add some seasonings and some vinegar. After pickling, this will be a very appetizing sour and spicy side dish. And it is easy to make and does not need to be pickled for too long. After pickling, when you don’t eat it, put it in the refrigerator and it can be stored for 3-5 days.
Equipment
- 1 mixing bowl
Ingredients
- 150 g Green long pepper Hunan or Hangzhou peppers
- 30 g coriander chopped
- 5 fresh xiaomila peppers sliced on the bias
- 4 garlic cloves sliced
- 3 ml salt
- 3 ml sugar
- 15 ml light soy sauce
- 20 ml Zhenjiang black vinegar (aka Chinkiang vinegar)
- 15 ml toasted sesame oil
- 5 ml Chinese chili powder (smoked, dried, and ground Chinese chilies)
Instructions
- Prepare the ingredients and clean them.
- Slice the garlic cloves. Remove the stems of the chilies and cut them on the bias, into oblique slices as shown. Chop the cilantro.150 g Green long pepper, 30 g coriander, 5 fresh xiaomila peppers, 4 garlic cloves
- Place the chopped peppers, garlic, and cilantro in a mixing bowl and add all seasonings.3 ml salt, 3 ml sugar, 15 ml light soy sauce , 20 ml Zhenjiang black vinegar, 15 ml toasted sesame oil, 5 ml Chinese chili powder
- Mix well.
- Marinate for 2 hours, then serve.
Nutrition
Calories: 166kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 1183mgPotassium: 546mgFiber: 9gSugar: 6gVitamin A: 1544IUVitamin C: 131mgCalcium: 140mgIron: 4mg
Tried this recipe?Let us know how it was!