After the chili sauce is done, it can be eaten in 1-2 days, or eaten instantly. Can be placed in the refrigerator or a cool place to save, during the period of time, it is best not to arbitrarily open the mouth of the bottle of chili sauce, there is air and moisture into the chili sauce preservation time will be shortened some of the.
How to make chili sauce:
Steps: 1, chili peppers and garlic are pounded. The ratio of the two can be according to personal preference.
2, the pounded garlic and chili peppers mixed well, then sprinkle salt and water and add a little high wine mixed well.
3, the good chili sauce into the bottle sealed, sealed for a month can be used.
Tips: each time you take the chili sauce utensils can not be stained with water or oil, or touch the water or oil chili sauce will deteriorate. The bottle that holds the sauce must be relatively airtight.
Methods: Fresh bell peppers, with a few red bell peppers (those who love spicy food can use all bell peppers), 500 grams of tomatoes, a piece of ginger, two heads of garlic. The above samples were put into the blender and stirred into a paste. Frying pan put a small bowl of water, cooking over medium heat, a variety of paste in the pot, simmering sauce (garlic half of the last to put) while simmering, add salt, sugar (a little), rice vinegar small half bottle. Remember to keep stirring with a spoon to prevent sticking to the pot, from thin to thick you can turn off the fire, and then under a little monosodium glutamate, and then pour the rest of the garlic, cooled and bottled.