Pepper is an essential common ingredient in the kitchen and is deeply loved by people. At present, pepper is on the market, and the price is much cheaper than in winter. At this time, you might as well buy more fresh peppers and go home and make your own chopped pepper sauce. A good jar of chopped pepper sauce can last for a long time, even up to a year. Eating chopped pepper sauce in cold winter can stimulate appetite and resist the cold. Chopped pepper sauce has become a must-have food for many families.

For rural people, making chopped pepper sauce in summer has become a traditional habit of every household. Many people think that pure red pepper is delicious in chopped pepper sauce, but Bian Xiao thinks that adding green pepper to make a two-color chopped pepper sauce is also unique, not worse than pure red chopped pepper sauce, and its value is more beautiful. Many people want to make chopped pepper sauce, but they can't make it themselves. Today, I share a homemade chopped pepper sauce taught by a 60-year-old aunt. The method is simple, and it won't be bad in a year. Friends you like can try it.

Ingredients: 5 kg of green and red pepper (preferably Vitex negundo), 0/00g of garlic and ginger/kloc-,800g of salt, 50g of sugar and 50ml of high-alcohol liquor.

1. Clean the picked fresh peppers with pedicels, then dry the water and remove the pedicels.

2. Spread the dried green and red peppers on the chopping board, cut them into small pieces and chop them by hand to prepare some ginger and garlic.

3. Put the chopped pepper, Jiang Mo and garlic into the pot. The pot must be clean. Add 800 grams of salt, 50 grams of sugar and 50 ml of high-alcohol liquor and mix well. The proportion of salt and pepper should be controlled at 10 kg. Salt for pepper 800 g ~1000 g. Less salt is used, and the chopped Chili sauce does not last long and is easy to rot and deteriorate.

4. Prepare a glass jar or plastic jar, dry the water after disinfection, put the mixed chopped pepper sauce into the jar, sprinkle a layer of salt on it, then pour a little high-alcohol liquor on it, and cover and seal it. It must be sealed. Bacteria in the air can't enter, otherwise it will deteriorate easily.

You can eat it in a week.

In this way, a pot of fragrant and spicy two-color chopped pepper sauce is made, and the method is really simple. Whether it is used for bibimbap, noodles, steamed bread or cooking, it tastes very good, with both the spicy taste of pepper and the smell of garlic, which is very enjoyable to eat, and the chopped pepper sauce made in this way can be preserved for one year.

Tips:

1, don't pick the stalks when cleaning the peppers, and pick the stalks after cleaning and drying the water, so as to ensure that no raw water flows out after the peppers are chopped.

2. The jar used to hold chopped pepper sauce needs disinfection and drying, which can ensure that chopped pepper sauce is not perishable and prolong storage time.

3. Seal the lid after each meal and put it in the refrigerator.