Our gourmet Xiao Mi La chili is perfect for your homemade Sichuan favorites. These dried chilis aren’t just any pepper. They’re not as hot as Thai (bird’s eye) chilis, but they do serve up a lot of heat.

If sharp and toasty spiciness that makes you feel truly alive is what you’re looking for…look no further. Every bit of authentic heat and flavor these little peppers can muster stays sealed until you open your package.

Cooking With Xiao Mi La Chili

We believe in providing the best flavor experiences to match your favorite authentic restaurants. That’s why our Xiao Mi La chilis come straight to us from expert harvesters in their ideal growing environment in China. These chilis are often used in Chinese cooking to infuse heat and vitality into traditional dishes. (Hot and sour soup anyone?)

To reconstitute, soak the chiles in hot water for 10 - 15 minutes (or until soft).

Here are a few ways to make use of these hot peppers:

Marinades, oils and sauces: use your Xiao Mi La peppers to create hot chili oil that will knock your socks off. A natural preparatory procedure includes gathering tissues for the inevitable nose run (and perhaps tears of spicy joy).

You can add small amounts of the chili oil to marinades and sauces. Use whole reconstituted chilis in your marinades or sauces, and then leave them in for the brave souls, or remove them when serving.

Meats: these hot Chinese peppers are ideal for making authentic Sichuan meat dishes like mala chicken and kung pao beef.

Vegetarian: try making a delicious mapo tofu or Sichuan green beans.

Whether you’re crafting Chinese dishes in your kitchen, or want to add heat to other favorites, Burma Spice gourmet Xiao Mi La chilis will go a long way. Use them sparingly until you determine what your heat range is.

Add some to your cart and then let us know what types of recipes you use these peppers in. We love to try new recipes too.

Xiao Mi La Chili, Whole | Hot Szechuan Red Peppers | High Heat | Perfect for Spicy and Fragrant Chinese Dishes | Kosher Certified (2 oz)

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