Red pepper (Vitex negundo, Capsicum annuum)10 kg

Ginger powder1.5kg.

Garlic powder1.5kg.

200 grams of pepper granules

Pickle salt 800g

Liquor (preferably above 55 degrees)1small bowl

Cooking oil1-2kg

Practice of Sichuan Chili sauce

Fresh red peppers are pedicled, washed and drained, and beaten into paste (or chopped with a knife, the particles will be thicker and more time-consuming, so be sure to wear gloves, tough. . . ）。 Steps of Sichuan Chili sauce 1

Mix minced ginger, minced garlic, pepper, salt, white wine and edible oil in Chili sauce, put it at room temperature for 1-2 days to remove the internal air, and then put it in a jar for pickling (the surface should be completely submerged with edible oil). The jar edge can't be dried, and this sauce can be preserved for several years without going bad (I haven't tried it for several years, but my family has eaten it for about three or four years now).

/kloc-can be eaten after 0/month, and the taste is better after 3-4 months without obvious raw taste.

Take an appropriate amount each time, boil it with edible oil for later use, and it can be cold salad or stir-fried Step 2 of Sichuan Chili sauce

This is a newly-made chopped pepper sauce, which will be put into the jar in a couple of days. Step 3 of Sichuan Chili sauce

In addition to crock jars, you can also use this kind of glass cans. Step 4 of Sichuan Chili sauce

Tips

1, ginger and garlic are about 1/3 of the weight of pepper, and 1 kg of salt for pepper is 60-80 grams, and the Chili sauce can only be kept for a long time if it is salty.

2, edible oil must be put, which can be antiseptic and mildew-proof.

3. If you like the darker Chili sauce, you can pour some soy sauce into it and marinate it together, and the salt content can be reduced appropriately.