Materials:

Garlic and red pepper (their ratio is about 1: 1.5)

Proper amount of salt and olive oil.

step

1. chop garlic into minced garlic. But don't be as fine as garlic paste, or garlic won't taste good when it comes out of water.

2. Wash the pepper, remove the pedicle and chop it into Chili granules (never operate with gloves, otherwise the rice will not suffer, and your hands will suffer! )

3. Mix garlic and pepper in a bowl, add 2 teaspoons of salt and mix well (marinate for 15 minutes if it is not urgent).

4. Put 3 into a clean+dry bottle, add olive oil, seal garlic and pepper.

5. Cover the bottle cap and put it in the refrigerator for about 2 days. Dig it out with a clean spoon every time you eat.

Exercise 2

Ingredients: 500g red pepper, 0/00g green pepper/kloc-,half garlic, two or three slices of ginger, salt, chicken essence, white wine and sesame oil.

step

1 Remove the pedicels of pepper, wash and dry, and cut into small pieces.

2. After the pepper is crushed by a cooking machine for 10S, add salt, sesame oil, garlic and ginger, and continue to crush for about10s, without crushing too much.

3 Prepare the container disinfected with boiling water, and take it out and let it cool for later use. Ensure that the container is free of oil and water.

4 Bottle the hot sauce and seal the bottle with white wine. It must be highly alcoholic.

Finally, put the Chili sauce into the fresh-keeping layer of the refrigerator. Let it cool for a week and you can eat it.