Laza Hot Sauce, also known as the unpronounceable Lazadzhan (Лазаджан), is a traditional Uyghur Asian Chili Sauce. It’s best eaten with Lagman Noodle Stir Fry, but also with Manti Steamed Dumplings, Funchoza, Ashlyamfu, or really with anything that could benefit from a chili hot sauce. My wife loves eating it with her Aussie meat pie, it just adds so much flavour! It’s not really well known outside of Central Asia, but maybe it’s time to discover a new hot sauce.
How to Make Lazadhzan Asian Chili Sauce
Laza Sauce has a very unusual process for making hot sauce, and you need to be very careful not to burn yourself with the hot oil. You can vary the spiciness of Lazadzhan, depending on the chili peppers you use. Dried paprika works well, but you can control how spicy you want your sauce to be by choosing a spicier pepper. My dried chili peppers were very dark, some almost black, which made my Lazadzhan quite dark in colour.
I don’t use ground pepper powder, but use whole dried chili peppers, which I finely chop into small tiny pieces (as small as you can, it’s a bit of work). I was in a hurry and chopped my chili peppers a little too coarse in the photos, ideally it should be a bit finer. Sometimes I put them in a food processor too, or but it’s easiest to buy crushed chilli flakes. I’m always a bit more generous with the oil, as I love the flavoured chili garlic oil.
Do not burn yourself with the boiling oil and take all necessary precautions to be safe. There’s just something amazing that happens to the flavours, when you add the boiling oil to the chili and garlic. I can’t explain it, you just need to try it! Bon Appetit! Приятного аппетита!
Asian Chili Sauce Lazadzhan (Лазаджан)
If you love Sriracha, you will love this Asian Chili Sauce called Lazadzhan. Enjoy it with stir fry, dumplings or anything that needs a chili garlic flavour explosion! Lazadzhan (Лазаджан)
- 1 cup of crushed dried chillies or finely chopped dried peppers
- 1 large head garlic minced about 1/3 cup of garlic
- 3/4 cup of hot oil
- 1 teaspoon salt
Chop the whole chillies into coarse small pieces. Add into a small heatproof bowl (not plastic). I used a 4-cup glass pyrex measuring cup which took the heat very well.
Add the minced garlic, salt and mix with the peppers.
In a saucepan, heat the oil until it is super hot (starting to smoke hot). Be careful not to start a fire or burn yourself with the hot oil. Carefully pour the oil into the chilli mixture and mix. Do it in 2-3 stages, waiting a few seconds in between as it bubbles. Mix.
Allow the Laza Hot Sauce or Lazadzhan to cool and store in a glass jar.
Caution! Do not burn yourself or others around you. Oil is hot and will burn and spit on you and others around you.