Fresh red peppers are now on the market in large quantities. At this time, the flesh of the peppers is thick and the water content is not very high. They are most suitable for pickling chili sauce. The chili sauce will ferment and develop a mellow flavor after being left for a period of time. At this time, it can be used to mix rice, steam and stir-fry vegetables, and as a dipping sauce. It has a spicy and unique taste that is both appetizing and delicious. For those who don’t like spicy food, whether it’s breakfast, lunch or dinner, chili sauce is a must-have. Many people like to eat chili sauce but do not know how to make it. They can only buy it outside. However, the chili sauce sold outside is either too sweet or too spicy. It is difficult to buy a chili sauce that suits their taste. The editor has been making chili sauce for 20 years, and only then did he realize that it is so simple to make. It is spicy and goes well with rice. Once you make it, you can last for a year. Homemade chili sauce

Ingredients to prepare: 2 pounds of red pepper, 3 tablespoons of salt, rock sugar, and alcohol. Method: 1. First clean the peppers, put them in the sun to dry the water (dry the water on the surface of the peppers, no need to dry them), then remove the pepper stalks. When picking pepper stalks, you can wear disposable gloves or put a plastic bag directly on your right hand to prevent your fingers from being burned. 2. Put the chili peppers into the blender in batches and crush them. I used the slow setting of the blender and it took about 5 seconds to crush a can. If you chop it yourself, be sure to take protective measures on your hands to avoid being burned. 3. Put the mixed chili sauce into a clean water-free and oil-free basin, add 3 tablespoons of salt, stir evenly and marinate for 20 minutes. The pulp of this kind of pepper is relatively thick. If it is directly pickled, too much water will be released and the chili sauce will deteriorate. Therefore, we first add salt to remove some moisture, so that the pickled chili sauce will not spoil easily. 4. After marinating for 20 minutes, add two tablespoons of strong wine and stir evenly. High-strength wine can play a sterilizing and antibacterial role, but you don’t need to add too much. Just add 2 tablespoons of high-strength wine to 2 pounds of peppers. 5. Add appropriate amount of rock sugar and stir evenly. 6. Then put the stirred chili sauce into a clean water-free and oil-free jar. When canning, we will find that the chili sauce releases a lot of water. You can put the chili sauce aside to avoid putting too much water into the jar. Next, cover the chili sauce and place it in a cool place to ferment. After marinating in this way for about a month, you will be able to smell the aroma of the chili sauce. At this time, you can start eating it. It is spicy and goes well with rice. Once you eat it, you will not be able to stop eating it! If the chili is too spicy, it can be left for about half a year before eating.