2 tablespoons ginger

4 tablespoons garlic

2 tablespoons red onion

2 tablespoons salt

Sugar 1.5 tbsp

MSG 1/2 teaspoons

The practice of Chili sauce

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The cooked sauce made by this method can be eaten directly, which is different from the raw pickled pepper sauce that is afraid of water and oil. The method is simple. If there is no blender, chop it with a kitchen knife.

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This recipe was created on 2011-11-20.

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After cleaning the red pepper, control the surface moisture, remove the pedicle, cut it into 2 or 3 sections (my blender can't hold the whole pepper), and mash it in the blender 1.

Put garlic, ginger and red onion in a blender and mash.

The glass bottle with Chili sauce is disinfected with boiling water, and the water content is controlled at 3.

I tried two methods. First, (1), put 1 tablespoon of water in the pot, add minced garlic, minced red onion and Jiang Mo, stir-fry for 1 and 2 minutes, turn to high heat, add red pepper, stir-fry until the pepper is soft, add salt and sugar, and continue to stir-fry until it is sauce-like (don't be very broken, the pepper becomes sticky). (2) Pour the cooked Chili sauce into the bottle while it is hot. After the wok is cleaned, pour in 4 tablespoons of oil and bring to a boil. Pour it into the Chili sauce while it is hot, stir well and cover the bottle. You can eat it right away or wait for 2 days. Method 2: (1), put 5.5 tablespoons of oil in the pot, add minced garlic, minced red onion and Jiang Mo, stir-fry for 1 min, turn to medium heat, add red pepper, stir-fry until the pepper is soft, add salt and sugar, continue to stir-fry until it looks like sauce, and add monosodium glutamate after turning off the fire. (2) Pour the cooked Chili sauce into the bottle while it is hot. Cover the bottle and wait for 3 days before eating.