How to make homemade chili sauce in rural areas, the details are as follows:

Tools/Materials: 300g red pepper, 150g green pepper, 200g garlic, 120g fresh ginger, 20g salt , about 100 grams of rapeseed oil, 1 pinch of Sichuan peppercorns, 2 dry red peppers, 1 large piece of cinnamon, 1 section of green onion, 4 bay leaves, food processor, bowl, pot, spoon, small sieve, bottle, refrigerator.

1. Prepare the main ingredients: wash the green and red peppers, drain the water, peel the garlic, wash the fresh ginger, you can use young ginger or old ginger; the proportion of all ingredients is not fixed, garlic and fresh The amount of ginger can be adjusted as you like.

2. Put the green and red pepper segments, ginger slices, and garlic into a food processor.

3. Start the machine to break the materials, but don’t break them very finely. There are some big particles or small pieces, which will taste better.

4. Crush the beaten chili into a large bowl, sprinkle with salt, and mix thoroughly; the amount of salt can be more, which has the functions of sterilization, preservation, and anti-deterioration. If the amount of salt is small, the chili sauce The taste will be sour and it is not conducive to preservation.

5. Prepare vegetable oil and spices: Sichuan peppercorns, dried red peppers, cinnamon bark, bay leaves, green onion segments. If there are onions and coriander, you can also add some.

6. The flavor of rapeseed oil is relatively strong and fragrant. Add it to the pot with the spices and heat over low heat to release the fragrance. Remove from the heat when the green onions become slightly burnt.

7. Prepare a small sieve, sift the hot oil and pour it directly onto the chopped chili peppers, and stir evenly with a spoon.

8. Put it in a clean bottle and store it in the refrigerator. Use a clean spoon to scoop it out when eating. It can be stored for about 10 days.