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I love making this Smashed Chili Pepper Salad whenever I want something bold, fresh, and incredibly appetizing.

It takes just a few minutes to prepare, yet the flavor is amazing—spicy, garlicky, and fragrant with hot oil. I often serve it with rice or noodles, and it instantly makes any simple meal taste better.

This is a classic quick Chinese-style side dish where fresh chilies are smashed with garlic and scallions, then finished with sizzling hot oil.

The heat releases an irresistible aroma and brings out the natural flavor of the ingredients. It’s simple, customizable, and perfect for anyone who enjoys bright, punchy flavors.

If you enjoy refreshing Chinese cold dishes, you might also like Crunchy Chinese Potato Salad (Liangban Tudou Si) and Cucumber & Glass Noodle Salad with Youtiao.

Why You’ll Love This Recipe

Super quick – ready in just a few minutes
Bold flavor – spicy, garlicky, and aromatic
Very versatile – great with rice, noodles, buns, or porridge
Customizable heat level – choose mild or spicy peppers
Minimal ingredients – simple pantry seasonings

Ingredients

Main Ingredient

20g fresh chili peppers (choose your preferred heat level)

Seasonings

20g garlic
10g scallions
5g salt
1g MSG (optional)
8g chili flakes

For the Hot Oil

40g cooking oil

Instructions

Step 1: Prepare and Smash the Ingredients

Peel the garlic and chop it into small pieces. Wash the scallions and finely chop them. Place both in a large bowl.

Wash the fresh chili peppers and pat them dry completely. Add them to the same bowl along with the salt.

Using a rolling pin or pestle, gently smash the chilies together with the garlic and scallions. Continue pressing until the peppers release their juices and the ingredients are partially crushed.

Note: Adding salt before smashing helps draw out moisture from the chilies and allows the seasoning to penetrate better.

Step 2: Season the Chili Mixture

Add MSG (optional) and chili flakes to the smashed mixture. Lightly toss with chopsticks so the dry seasonings combine with the fresh ingredients.

Step 3: Pour the Hot Oil

Heat the cooking oil in a small pan over low heat until it reaches about 60% heat (slightly smoking).

Carefully pour the hot oil over the chili mixture. You should hear a sizzling sound, which means the oil is releasing the aroma of the chili flakes, garlic, and scallions.

Quickly stir everything together so the ingredients are evenly coated in the fragrant oil. Let it rest for 1–2 minutes so the flavors blend.

Your smashed chili pepper salad is now ready to serve.

Notes

Choosing the Peppers
You can easily adjust the heat level. Use bird’s eye chilies or long green chilies if you like spicy food. For a milder version, use sweet peppers or bell peppers.

Smashing Technique
Smashing the peppers instead of simply chopping them helps release their juices and creates a softer, more flavorful texture. You can smash lightly for a crisp texture or longer for a softer consistency.

Hot Oil Temperature
The oil should be hot enough to release aroma but not so hot that it burns the chili flakes or garlic. Around medium heat (about 60% oil temperature) works best.

Simple Seasoning
This dish focuses on the natural fragrance of fresh chilies and garlic, so only a few seasonings are needed.

Serving Ideas
Serve it with steamed rice, plain noodles, hot steamed buns, or congee. It instantly adds flavor to simple meals.

Storage
You can refrigerate the finished chili mixture for up to 3 days. It actually tastes even fresher and crisper when chilled.

Extra Flavor Tip
For more complexity, you can add toasted sesame seeds, chopped cilantro, or a few drops of vinegar after pouring the hot oil.

Frequently Asked Questions

Can I make this dish less spicy?

Yes. Simply replace the hot chilies with milder peppers or bell peppers while keeping the same preparation method.

Why do we smash the chilies instead of chopping them?

Smashing releases the natural juices from the peppers and allows the salt and aromatics to mix more deeply, giving the dish a stronger flavor.

Can I skip the hot oil?

The hot oil is essential because it activates the aroma of the chili flakes, garlic, and scallions. Without it, the dish will taste less fragrant.

What dishes pair well with this chili mix?

It pairs wonderfully with steamed rice, noodle soup, plain stir-fried noodles, mantou (steamed buns), or congee, adding a bright spicy kick to simple meals.

Smashed Chili Pepper Salad (Hot Oil Chili Mix)

This is a classic quick Chinese-style side dish where fresh chilies are smashed with garlic and scallions, then finished with sizzling hot oil. The heat releases an irresistible aroma and brings out the natural flavor of the ingredients. It’s simple, customizable, and perfect for anyone who enjoys bright, punchy flavors.

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