Ingredients: 1.2 kilograms of fresh green pepper, 2 garlic cloves, 8 grams of pepper, 400 grams of cooking oil, 60 grams of salt, 4 slices of ginger, 8 grams of pepper, 30 grams of bean paste, and 10 grams of sugar.

1. Prepare raw materials

2. Put the peppers into the steamer and steam for 3 minutes.

3. Put the ginger and garlic together, crush them in a bowl and set aside. Place the steamed chilies into a blender and mash until ready. Don't push them too hard.

4. Heat oil in a pan, add chili and Sichuan peppercorns and stir-fry until fragrant, then remove the chili and Sichuan peppercorns, add minced ginger and garlic and stir-fry until fragrant.

5. Add bean paste and stir-fry until fragrant.

6. Add the stir-fried chilies, stir-fry for about 15 minutes, and drain. Add salt and sugar, stir-fry for about 5 minutes, turn off the heat and let the chili sauce cool.

7. Put the cooled chili sauce into an airtight container and store it in the refrigerator.

The purpose of steaming green peppers in a steamer is to remove the heat from the peppers, or to remove some water from the beginning, so that the fried peppers will be more flavorful.

Method 2

15 ml of vegetable oil, 20 fresh green peppers (spicy), shredded, 3 cloves of garlic, chopped, half an onion, chopped, 4.5 grams of salt, water 450 ml, distilled apple cider vinegar 225 ml.

1. Take a medium-sized heat-resistant glass or enamel pot, place it on high heat, add oil, pepper, garlic, onion, and salt and stir-fry for 4 minutes. Then add water and boil for 20 minutes, stirring constantly. Remove from heat and allow mixture to cool to room temperature.

2. Transfer the mixture to a food processor or blender and blend into a paste. Stop, slowly add the vinegar, then turn on and stir a few times.

3. Pour the stirred sauce into a sterilized sealed jar and close the lid tightly. This jar of hot sauce will keep in the refrigerator for 6 months.