If you've ever tasted Taiwanese 剝皮辣椒 (peeled pickled chili peppers), you know they pack a special kind of umami heat – spicy but mellow, perfect as a condiment or cooked into comforting soups or stir fries!
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What is Taiwanese Peeled Pickled Chili Peppers
Peeled Pickled Chili Peppers (剝皮辣椒) are green chilies that have been fried, peeled, and preserved in a savory soy-based brine. But since we are making them at home we will be boiling it so that we don't have a bunch of spicy hot smoke!
Recently, I’ve noticed these Peeled Pickled Chili Peppers is popping up everywhere in Taiwan - used not only in chicken soup (check out my Taiwanese Pickled Chili Chicken Soup!), but also in hot pot broths, stir-fries, and more! It's having a bit of a moment right now, and for good reason: the flavor is absolutely addictive!
How to make Taiwanese Peeled Pickled Chili Peppers at Home
Here's what you need:
For the Brine
- 2 cups water
- 1½ cups sugar
- 1 cup soy sauce
For the Chilies
- 10–15 green chili peppers (see Notes)
- 1 teaspoon salt (for boiling water)
For Jar Sterilization
- Clean glass jar(s), such as a 16 oz Mason jar
- Boiling water or oven (for sterilization)
- Optional: Plastic wrap (to prevent lid contact with brine)
Sterilize the Jar(s): Pour boiling water into clean glass jars to sterilize. Alternatively, place jars in a 275°F (135°C) oven for 20 minutes. Let cool before using.
Prepare the Brine: In a small saucepan, combine water, sugar, and soy sauce. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat and let cool completely.
Score the Chili Peppers: Rinse the chilies. Use a knife to make a shallow “X” incision at the tip of each pepper to help with peeling later.
Boil the Peppers: In a large pot, bring water with 1 teaspoon of salt to a rolling boil. Add the scored peppers and boil for 10–15 minutes, or until their color darkens and the skin begins to loosen.
Cool and Peel: Transfer peppers to a bowl of ice water or rinse under cold water to stop the cooking. Peel off the skins, remove the stems, and scrape out the seeds.
Jar and Pickle: Place peeled, deseeded chilies into sterilized jars. Pour cooled brine over the peppers until fully submerged. If desired, place a layer of plastic wrap between the brine and the lid before sealing.
Refrigerate: Refrigerate for at least 3 days before using to allow the flavors to develop. Keep refrigerated and use within 2–3 weeks for best quality.
You can now serve as a condiment, add in soups, or stir fries! Here's my Taiwanese Pickled Chili Chicken Soup (剝皮辣椒雞湯):
Tips and Notes!
Chili Selection:
You could choose different types of chilies but I recommend Serrano peppers. You can also use Korean Cheongyang chilies if available. Choose peppers that are:
- Green and smooth
- Approximately 4 inches (10 cm) in length
- Straight for easier peeling
Wear Gloves:
Always wear gloves when handling chili peppers to prevent skin irritation. Trust me, as someone that wears contacts and had to take them out of my eyeballs after dealing with peppers... just wear gloves LOL
Eco-Friendly Tip:
The cooled water used to boil the peppers can be reused as a natural insect repellent for plants!
Taiwanese Peeled Pickled Chili Peppers
These Taiwanese Pickled Chili Peppers are savory, sweet, and slightly spicy—perfect as a condiment or in soups or stir fries. This homemade version is simple to make with just a few ingredients and delivers big flavor after just a few days of pickling.
Ingredients
- 2 cups water
- 1½ cups sugar
- 1 cup soy sauce
- 10–15 green chili peppers (see Notes)
- 1 teaspoon salt (for boiling water)
Instructions
- Sterilize the Jar(s): Pour boiling water into clean glass jars to sterilize, or bake at 275°F (135°C) for 20 minutes. Let cool.
- Make the Brine: In a saucepan, combine water, sugar, and soy sauce. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool completely.
- Prepare the Peppers: Rinse peppers and score a shallow “X” at the tip of each to help with peeling.
- Boil the Peppers: Bring a pot of water with 1 teaspoon of salt to a boil. Add peppers and cook for 10–15 minutes, until the skins begin to loosen and the color darkens.
- Cool and Peel: Transfer peppers to an ice bath or rinse under cold water. Peel off the skins, remove stems, and scrape out seeds.
- Pickle: Place the peeled, deseeded peppers into sterilized jars. Pour cooled brine over the peppers until fully submerged. Optional: place plastic wrap between brine and lid.
- Refrigerate: Seal and refrigerate for at least 3 days before eating. Keeps for 2–3 weeks in the fridge.
Notes
- Chili Types: Serrano peppers work well. For a more traditional flavor, try Cheongyang green chilies if available. Choose chilies about 4 inches long, smooth-skinned, and straight for easier peeling.
- Wear Gloves: Always wear gloves when handling chili peppers to avoid skin irritation from capsaicin.
- Eco Tip: Save the cooled chili-boiling water and use it as a natural insect repellent for plants.
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Nutrition Information:
Yield:
15Serving Size:
1 tablespoon serving (estimated)Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 250mgCarbohydrates: 4gFiber: 0.3gSugar: 3ggProtein: 0g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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More Delicious Pickled Recipes
Tangy, crisp, and packed with flavor—these pickle-forward dishes are perfect as sides, condiments, or star ingredients.
- Chinese Cucumber Pickles — Crunchy cucumbers quick-pickled with Sichuan peppercorns, rice vinegar, and garlic. A refreshing side or topping with a bit of numbing kick.
- Chinese Chicken with Pickled Mustard Greens (Suan Cai) — Tender chicken stir-fried with tangy pickled mustard greens and chili peppers in a savory sauce. A flavorful dish that balances sour, salty, and spicy notes.
- Pickled Jalapeños Recipe — Spicy, tangy jalapeños that are perfect for topping tacos, nachos, or rice bowls. Super easy to make and addictive!
- Grandma’s Dilly Beans (Pickled Green Beans) — A garlicky, and dill-packed pickle made with green beans. Great as a snack or crunchy side.
- Kosher Refrigerator Dill Pickles — Classic, crisp cucumber dills made in the fridge—no canning required! Bursting with garlic, dill, and spice.