Are you a thrill/sensation seeker like me that likes roller coasters and spicy food? If so, you’ll love adding this pungent, meaty, and woody chili sauce to just about everything except for maybe ice cream. Made from freshly harvested hot red peppers, shitake mushrooms, and a balance of other strong robust favors, this shitake mushroom chili sauce is sure to please every thrill seeking chili-head out there.
You need to be diligent when raising hot peppers. Every morning after jogging, I would go into my garden and examine if anything was glowing red on my pepper plant. After several days of this selective harvesting, I collected a big handful of precious red, long chili peppers. To use them while they’re still fresh, I turned them into this absolutely mouth-drooling shiitake mushroom chili sauce.
Nope! Shiitake mushroom has a strong, unique woody flavor. The meaty texture makes a great substitute for ground meat. If you are vegan or vegetarian, you found your best substitute for ground meat.
Here is the list of the main ingredients to make this shiitake mushroom chili sauce:
Fresh red chili peppers
Roasted peanuts (optional)
Like I said, you can use them on anything you can think of. Here are ways I use it:
- Vegan Mapo Tofu
- Sichuan Style Vegan Dan Dan Spaghetti
- Dipping sauce for dumplings, spring rolls, or even scallion pancakes
- Sauce for stir-fries, pasta salad, marinating, etc.
Let me know what are your favorite ways to use them.
Tools: Food processor, knife and cutting board, 8-inch skillet, spatula, measuring cups and spoons, a large glass jar for storage
- 8 large dry shiitake mushrooms, soaked
- 3 oz (85 g) fresh red long chili peppers
- 2 tablespoons + ¾ cup (210 mL) canola oil or vegetable oil
- 1¼ teaspoons (7 g) salt
- 1 tablespoon (3 g) Sichuan peppercorns, ground
- 3 (4 g) star anise
- 5 cloves garlic, sliced
- 1 small (20 g) fresh ginger root, minced
- 2 teaspoons (6 g) paprika powder
- 1 tablespoon (15 g) coconut sugar
- 1 tablespoon (15 mL) gluten-free soy sauce
- ¼ cup (40 g) roasted peanuts, coarsely chopped
- Use a knife to trim off the ends of the shiitake mushrooms. Cut them into cubes and then chop finely in a food processor. Set aside.
- Trim off the ends of the fresh chili peppers and then finely chop in a food processor.
- Heat a skillet over high heat until hot. Add 2 tablespoons of oil and wait 30 seconds until the oil is hot. Add finely chopped shiitake mushrooms and ½ teaspoon salt. Sauté for 2 minutes. Set aside.
- Return the skillet back over high heat. Add 1 tablespoon of oil and wait until the oil is hot. Reduce the heat to medium. Add finely chopped red long chili peppers ground Sichuan peppercorn, star anise, garlic, ginger and the remaining salt. Sauté for 1-2 minutes until fragrant.
- Add the prepared mushroom, paprika powder, coconut sugar, and soy sauce into the skillet over medium heat. Stir to combine well. Sauté for another 2 minutes. Remove the skillet from heat. Stir in chopped peanuts.
- Let the chili sauce cool completely at room temperature. Transfer it into a glass jar with lid and add the remaining oil. Store in refrigerator or freezer.