I did this because Fuchsia Dunlop speaks to me. Through her books. Through her Sichuan cookbook Land of Plenty: A Treasury of Authentic Sichuan Cooking and her Hunan cookbook Revolutionary Chinese Cookbook: Recipes from Hunan Province.
In the latter you'll find the very complicated process to make these chopped salted chiles (hint: chop a pound of spicy red chiles, mix with 1/4 cup of salt, and put in a tight container so the magic can happen). Apparently this should be a staple pantry item, and who am I to argue?
These salted chiles are used in a lot of Hunanese dishes, not least of all being this wonderful shrimp dish called Fisherman's Shrimp with Chinese Chives, from The Revolutionary Chinese Cookbook
. By all means google this recipe, and by even more means find Chinese chives. They are fantastic, and I may even put some on pizza today. You can see some of the many dishes that I put these things in here (click).
In 2-3 weeks you'll be getting a full report on these things, as I'll be putting them on anything that doesn't move. Until then, cook some Chinese food, would ya?