Chao Tian Jiao Chili (“heaven-facing chili”) is a traditional chili from China, originally from the Sichuan province and typical in its cuisine. Its name comes from the way its pods grow pointing toward the sky.
Cone-shaped and between 3 and 6 cm long, with a base diameter of around 1 to 2 cm. With a bright red color, very thin skin, and a medium to high heat level (between 30,000 and 50,000 SHU on the Scoville scale), it offers a spicy, slightly fruity and citrusy flavor. It is an essential ingredient in Sichuan cuisine, found in dishes such as Kung Pao chicken and Mapo Tofu.
It belongs to the species Capsicum annuum and is commonly used dried or whole in stir-fries, chili oils, and sauces to add color and heat.
Chao Tian Jiao Chili Sauce
Ingredients
- 10 chilies, with or without seeds to adjust heat
- 1 cup vegetable oil
- 3 garlic cloves, thinly sliced
- 1 cinnamon stick
- 3 bay leaves
- 5 star anise pods
- 1 teaspoon Sichuan pepper
- Salt to taste
Preparation
- Lightly toast the chilies and then grind them.
- Heat the vegetable oil over medium heat and add the cinnamon, bay leaves, star anise, pepper, and garlic. Cook for about 20 minutes without letting it fry.
- Strain the hot oil over the chilies and add sesame and salt.
- Mix well and let rest for about 20 hours.
