1. Wash and dry the ripe red pepper with clear water, and chop it into pieces on a clean and oil-free chopping board. The finer the better. Chop up the peppers and put the minced peppers in a big pot.

2. Ingredients according to the proportion of 0.5 kg pepper, 200 g garlic kernel, 50 g salt and 50- 100 g safflower oil. Chop garlic, put it with pepper powder, salt and Sanhua wine, and stir well.

3. Put it in the sun for1-2 days to make it naturally sauced, and then put it into a clean big glass. Add a small amount of Sanhua wine to the sauce surface and cover it tightly.

4. In sunny weather, you can open the cover to bask in the sun, and avoid stirring, so as not to cause sour taste. Usually put the processed sauce in a place with plenty of ventilation and sunshine, so that you can make a fragrant and high-quality Chili sauce.

Chili sauce is mainly made in Sichuan, and there are two kinds of oil and water. Oil system is made of sesame oil and pepper, bright red, with a layer of sesame oil floating on it, which is easy to keep; Water system is made of water and pepper, which is bright red and difficult to keep.