Ingredients ?

500g of chili peppers

150g of onion-mate bean paste

40g-50g of salt

30g of sugar

6-8 slices of ginger

one head of garlic

40g each of wine and sesame oil

30g of apple cider vinegar

a little bit of chicken broth

Secret pickling How to make chili sauce ?

Asahi peppers, millet peppers are fine. Wash the peppers whole. Take a cloth and dry it. Then dry them. (This is the most critical step to ensure a waterless state chili can be stored for a long time). No matter what method you use, it is so that there is not a bit of water on the chili.

Slice the dried peppers into julienne strips, slice them into pieces, or chop them up to your liking. Note: the chopper, chopping board to ensure that no water oh. After cutting, put it into a pot without water and set aside.

Put all the spices into the chili pot. Chop the garlic and put it in the pot. Stir well. Okay, that's it. Seal it well. Marinate a day later you can eat oh. Each time you eat, be sure to take a clean, waterless tool to take the chili. Don't worry about not finishing, as long as you make sure there is no water, you can put it for a long time. Whenever you want to eat when to eat. Love to eat spicy friends, a year down to save a lot of chili sauce money Oh.

Tips

Pickling this chili sauce, there is no particularly difficult steps. It's all about making sure all the ingredients are dry and waterless. So that the chili sauce can be stored for a long time, it will not be bad oh.