1, raw materials: garlic, fresh or air-dried red chili peppers, thickening agent, salt and so on.

2, raw materials processing: fresh garlic peeled and mashed. Fresh red pepper washed and pulped, can also be pulped with garlic, the ratio of the two varies according to local tastes. Prefer garlic flavor with more garlic, prefer spicy flavor with more chili peppers. Garlic and red pepper dosage ratio is generally 1:1 or 0.5:1 mixed into a pulp to be heated.

3, heating and concentration: thickening agent available carrageenan 1 ~ 2%, or 0.7 ~ 1% sodium alginate, which sodium alginate to be five times the amount of water soaked in a small fire after heating to a uniform colloid. Such as carrageenan, because it is powder can be added directly into the garlic chili sauce heated to boiling, and sodium alginate to be a uniform colloidal shape to be mixed with garlic chili paddle heating, in the slurry by adding 4-5% salt, 0.2-0.3% sweetener, 0.05% potassium sorbate, *** with the mixing and heating to boiling into a sauce can be bottled.

4, bottling: 200 grams of four-spin glass bottle. Pay attention to bottling do not contaminate the bottle mouth, the bottle mouth and the top of the raw material about 0.8 ~ 1 cm distance. After bottling in the raw materials on top of adding 2 ~ 3 mm thick sesame oil, then sealed with a lid.

5, sterilization: heating in 100 degrees Celsius boiling water for 15 ~ 20 minutes.

6, cooling: with step-by-step cooling method, and then get the finished product.