When making Chili sauce, high-concentration liquor with a temperature of over 50℃ must be put, and liquor+salt can play the role of sterilization, disinfection and antisepsis. Generally, the matching ratio of pepper and liquor is 10: 1, that is, more than 500ml should be put in 10 kg, so as to better extend the shelf life of Chili sauce. In addition, the liquor store

Precautions:

Pepper should be completely dried before making Chili sauce: when making Chili sauce, any oil and water mixed with it will easily lead to bacterial proliferation of the prepared Chili sauce, and the shelf life is not long, and it is easy to grow mildew spots.

Key points 1, one or two salts for 2 kg of pepper (or material): The amount of salt should not be too much, nor too little. Generally speaking, two kg of pepper material corresponds to at least one or two salts. Although the taste of the prepared Chili sauce will be slightly salty, it will also make the Chili sauce more delicious and have a better effect of preventing mildew.