Ready to add a punch of flavor to your next meal? Lazadzhan (Лазаджан) is an Asian hot sauce is an explosion of flavors that can unleash a vibrant array of tastes and heat. This condiment has something to offer for anyone who wants to add a little flair and excitement to their meals.
Laza Hot Sauce, also known as the unpronounceable Lazadzhan (Лазаджан), is a traditional Dungan and Uyghur Asian Chili Sauce from Central Asia. Not typical Chili Oil, but a different Chili Garlic Sauce that's not really well known outside of Central Asia, but I promise you're going to love it!
- Chili Peppers - (I used dried chili peppers but can use fresh)
- Garlic - the more the merrier, use at 1 whole head of garlic
- Hot Oil - avoid burning yourself, not spicy but heat hot!
- Salt - for seasoning
Equipment You'll Need
- Cutting Board and Knife - if chopping it all by hand, for a slightly chunkier sauce
- Food Processor - easier, and good if you prefer the sauce more like a paste
Best Chili Peppers for Asian Hot Sauce
Lazadzhan can be quite spicy depending on what chili peppers you use. It can be made with fresh or dried chili peppers. In the photographs, I used dried chili peppers and chopped them up finely, but dried peppers are easier to chop using a food processor.
- Dried Chili Peppers - as pictured but make sure they are finely chopped
- Fresh Chili Peppers (don't go hotter than Bird's Eye Chili Peppers)
- Ground Pepper - ground Cayenne pepper powder works great, it combines with the garlic for a red garlic sauce, use less oil for this method
- Dried Chili Flakes - an economical method of make Laza
How to Make Lazadzhan
Laza Sauce has a very unusual process for making hot sauce, using hot, boiling oil. It can be dangerous to add oil to the peppers, take precautions not to burn yourself.
- Prepare Chili Peppers - chop the whole chili peppers into finely chopped small pieces, including the seeds
- Heat Proof Bowl - place peppers into a small heatproof bowl (not plastic) A 4-cup glass pyrex measuring cup takes the heat very well
- Mix - add minced garlic and salt
- Heat Oil - 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 chili mixture and mix. Do it in 2-3 stages, waiting a few seconds in between as it bubbles
- Cool - allow the Lazadzhan to cool and store in a glass jar in the fridge
How To Use Asian Hot Sauce
Lazadzhan is traditionally used as a condiment in Central Asian foods. A spicy chili oil perfect with Stir Fry to dumplings, here are some great suggestions.
- Lagman - Ughyur Hand Pulled Noodle Stir Fry
- Manti - Central Asian Steamed Dumplings
- Chinese Lettuce Stir Fry - tasty vegetables fried with Chinese Black Vinegar
- Noodles - delicious on top of stir fried noodles
- Funchoza Noodle Salad - add spice to this Central Asian Salad
- Rice - Fried Rice would benefit from Lazadzhan
- Ramen - boost flavor by adding to your Instant Noodles
- Soup - add to Chinese Chicken Corn Soup or even Fish Soup - Ukha
- Fried Potatoes - drizzle over pan fried potatoes
- Marinade - add when marinating meats for a flavor boost
- Drizzle - on your pizza or add over your meat pie
Recipe Tips and FAQs
- Fresh Peppers too spicy? if using fresh peppers, substitute ½ with sweet bell pepper and ½ chili peppers
- Re-hydrate - dried chili peppers can be a bit crunchy, especially if hand chopping. Add 2-3 tablespoons of water to your processed chilis and allow to re-hydrate before placing in oil
- Spicy Pepper Powder - yup, this can also be spicy, substitute ½ with dried Paprika Powder, great for color and reduces the heat
- Grinder - often the fresh ingredients are put through a meat grinder for a fine consistency
- Ginger Twist - Add some grated ginger for a taste of Asia
- Flavor Variations - after the oil is added, mix in a teaspoon of tomato paste, or add Black Chinese Vinegar or Soy Sauce to your taste
- Less Oil - you could use only ½ cup of oil, however the flavor of chili oil is amazing in all Asian dishes
Fully cool Lazadzhan before being storing in a glass container with a lid. Keep refrigerated, it should last for months, but rarely does at our house.
Take all precautions not to burn yourself. This Asian Hot Sauce is versatile, delicious and something I promise you will love even better than Chili Oil. Something magical happens with the boiling oil hits the chili and garlic. Bon Appetit! Приятного аппетита!
- food processor optional
- 1 cup finely chopped dried peppers or fresh peppers or ground pepper powder
- 1 large head garlic minced about ⅓ cup of garlic
- ¾ cup of hot oil can use ½ cup
- 1 teaspoon salt
- Chop the whole chillies into coarse small pieces.
- Add into a small heatproof bowl (not plastic). A 4-cup glass pyrex measuring cup works, or a ceramic bowl.
- Add the minced garlic and salt
- 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 between pours as it bubbles. Mix.
- Allow the Laza Hot Sauce or Lazadzhan to cool and store in a glass jar in the refrigerator.
©PetersFoodAdventures.com *originally posted August 2016, updated April 2023