500 grams of red pepper (you can choose the type of pepper according to your tolerance for spiciness), 50 grams of garlic, 25 grams of ginger (if you like ginger flavor, you can add 50 grams, the original recipe is 50 grams), 50 grams of salt, 20 grams of white sugar, 10 grams of high-strength liquor, 5 grams of MSG (I did not put it in, it tastes more delicious)

Method

1. Wash the peppers Clean and dry the moisture on it.

2. Then remove the pepper handles and pedicles, keeping the seeds.

3. Peel the garlic and wash the ginger and set aside.

4. Put the peppers one by one into the meat grinder and shake the handle to stir the peppers into crushed peppers. Do not use a food processor to mash chili peppers, as they will turn into chili pulp, which is not delicious. The meat grinder grinds the pepper into granular shapes. If you don’t have a meat grinder, you can use a knife to chop the pepper into small dices.

5. Grind the garlic and ginger directly and add them to the crushed pepper. You can also chop the garlic and ginger with a knife.

6. Mix the garlic, ginger and chili pepper evenly, then add the sugar and salt and mix evenly.

7. Finally add white wine and mix well.

8. Pour the prepared chopped pepper into a glass bottle, cover it, and let it sit at room temperature for 3 days. Then store it in a cool and dark place indoors, preferably in the refrigerator. Can be kept for more than a year. When eating, it is best to use a clean, oil-free and water-free spoon to scoop out some, so that the rest can be stored more easily.

Tips

If it is used as chili sauce, just eat it directly. When eating, you can scoop some out with a spoon and add some vinegar and sugar to relieve the spiciness and make it delicious.