Chili sauce

Ingredients: 3 pounds of red pepper, 150 grams of garlic, 90 grams of ginger, 30 grams of sugar, 120 grams of salt, 30 grams of high-strength liquor

Detailed steps:

1. Clean the peppers without removing the stems. Then spread it out to dry.

2. Prepare garlic and ginger, (1 pound of pepper: 50g garlic: 30g ginger) Peel the garlic, clean the ginger and drain the water, then chop into minced ginger and set aside. .

3. After the peppers are dry, remove the stems of the peppers, wear disposable gloves, and chop the peppers into small pieces. (Remember that the chopping board and knife must also be water-free and oil-free)

4. After mincing the peppers, put them into a clean basin that is water-free and oil-free. Pour in the minced garlic and ginger as well,

5. Then add 30 grams of sugar, 120 grams of salt, and 30 grams of high-strength liquor (the ratio is 1 pound of chili: 10 grams of sugar: 40 grams of salt) : 10 grams of white wine) and mix it well.

6. After mixing evenly, put it into a clean, water-free and oil-free sealed jar that has been prepared in advance.

7. Seal the airtight jar well and it will be ready for consumption in about 30 days. There will be no problem in storing the chili sauce in this way.

Finally, let’s make a summary:

1. When making chili sauce, the chili, garlic, and ginger must be completely drained, and do not touch any raw water or water during the process. If it is stained with oil, make it again, otherwise the chili sauce will become moldy.

2. Be sure to grasp the proportion of salt. 500 grams of chili peppers correspond to 40 grams of salt. Generally, 40-50 grams is acceptable.

3. When making chili sauce, add high-strength white wine and white sugar, which can not only eliminate bacteria, but also improve the taste of chili sauce, but the amount should not be too much, otherwise it will be counterproductive.