Materials

500 grams of red bell peppers (you can choose the variety of chili according to their acceptance of spicy flavor), 50 grams of garlic, 25 grams of ginger (like ginger flavor can be put on the 50 grams of the original recipe is 50 grams), 50 grams of salt, 20 grams of sugar, 10 grams of high white wine, monosodium glutamate (MSG) 5 grams (I didn't put it, put it tastes more fresh)

How to do it

1, wash the chili peppers clean and dry the water on them. p>Practice

1, the chili pepper will be washed and dried above the water.

2, and then remove the chili pepper handle and chili pepper, seeds to retain.

3, the garlic peeled, ginger washed and reserved.

4, put the chili peppers one by one into the reamer and crank the handle to stir the chili peppers into chili mince. You can not use a processor to beat the chili, it will become chili pulp, not delicious. Meat grinder out of the granular chili, no meat grinder can use a knife to chop the chili into small ding ding can be.

5, the garlic and ginger also directly into the crushed chili, you can also use a knife to chop garlic and ginger.

6, the garlic and ginger and chili mix well, and then into the sugar and salt mix well.

7, and finally into the white wine can be mixed well.

8, do a good job of chopped pepper into a glass bottle with a lid, put into the room temperature to stand for 3 days, and then put into a cool indoor light storage, it is best to put into the refrigerator refrigerated storage, can be put more than a year. When eating, it is best to eat some with a clean, oil-free, water-free spoon, so that the rest is easier to preserve.

Tips

If you eat it directly as chili sauce, you can spoon out some of it and put some vinegar and sugar in it to make it less spicy and more flavorful.