1. Pickled peppers in oil

Ingredients: small red pepper, salt, minced ginger, minced garlic, cooking oil and sesame oil

Preparation: wash the small red pepper first, and then dry it in the shade, not in the sun. Dry and chop into small pieces.

Steps:

1. Put the chopped peppers into a big container, add salt, a little minced ginger and minced garlic, knead for about a quarter of an hour, and then add cooking oil to mix them completely.

2. put the pepper into a clean glass bottle, squeeze it tightly when filling it, seal it with sesame oil after filling the bottle, and then tighten the lid and seal it for about 15 ~ 2 days before eating.

second, salt-pickled chopped pepper

raw materials: horn pepper, salt

practice: the horn pepper is washed, dried, pedicled, chopped together with seeds, and thoroughly mixed with salt, and the salinity is controlled by each family. Then put it into a glass bottle, cover it and seal it for half a month. It's better to marinate with garlic paste and pepper noodles.

3. raw pickled peppers

raw materials: fresh peppers, salt, pepper and ginger slices

preparation: fresh peppers are washed and dried.

practice: wash the salt with boiling water, add pepper and ginger slices to make a marinade, cool it, pour it into a jar or glass bottle, and put the pepper in a sealed bubble for more than a month before eating.

Fourth, homemade Chili sauce

Ingredients: capsicum frutescens, cooking oil, sesame, peanuts and salt

Preparation: capsicum frutescens is washed, dried, and mashed into paste with a blender. Parching sesame seeds and peanuts respectively, cooling, and chopping peanuts.

practice: put oil in the pot, and the amount of oil should ensure that the peppers can be submerged. After boiling the spicy flavor, put sesame seeds and peanuts in it when you are about to get out of the pot. After boiling, add salt and mix thoroughly. After cooling, put it in a glass bottle, seal it and keep it in the refrigerator for about 7 days.