The secret of homemade Shaxian chili sauce, starting a journey of taste buds on the tip of the tongue

Shaxian chili sauce is famous for its spicy, delicious and endless aftertaste, and has become a staple on the dining tables of many diners. essential condiments. Today, let us reveal the secret of its production and personally create a jar of delicious food on the tip of your tongue.

Selecting high-quality ingredients to lay the foundation of flavor

The first step in making chili sauce is to select fresh and high-quality ingredients. The choice of peppers is very important. It is recommended to choose red or green and red peppers, which have moderate spiciness and balanced spiciness. In addition to chili, garlic, ginger, coriander, sesame seeds and other ingredients also need to be fresh and complete.

2. Wash and remove seeds to remove bitter and astringent flavors

When cleaning peppers, be sure to fully soak them in water to remove pesticide residues on the surface. Subsequently, the peppers are seeded. The pepper seeds have a strong bitter taste and will affect the overall taste of the sauce. To avoid astringency, mince garlic and ginger.

3. Pickled peppers to stimulate flavor potential

Picking peppers is a key step in making Shaxian chili sauce. Put the chili pepper into a container, add appropriate amount of salt, sugar and water, mix well and seal it for storage. The pickling time is usually about 24 hours, during which the peppers will gradually dehydrate, stimulating a rich flavor.

4. Stir-fry the ingredients and the aroma will come out

The pickled peppers need to be further stir-fried. Pour an appropriate amount of vegetable oil into the hot pot, add garlic and ginger and sauté until fragrant, then add coriander and sesame seeds and stir-fry until fragrant. This process not only stimulates the aroma of the ingredients, but also removes the harsh taste of the pepper itself.

5. Boil the sauce and simmer over low heat

Mix the fried ingredients and pickled peppers, put them into the pot and simmer. When cooking, the heat should not be too high. Keep the heat low and simmer to avoid burning the pot. This step requires patience, and the cooking time is usually 1-2 hours, until the sauce becomes thick and bright in color.

6. Balance the seasoning to find the perfect taste buds

During the cooking process, add appropriate amounts of salt and sugar to taste according to personal taste. The amount of salt added should be moderate, mainly to enhance freshness and avoid the sauce being too salty. The addition of sugar helps neutralize the spiciness of the chili pepper and enhances the sweetness of the sauce.

7. Bottle and store to preserve the delicious time

Put the cooked chili sauce into a water-free and oil-free glass bottle while it is hot, and store it in a sealed manner. After cooling, put it in the refrigerator and keep it for about half a year. Before eating, take out the chili sauce and let it warm to room temperature for a better flavor.

Intimate tips:

When making chili sauce, you can adjust the spiciness according to personal preference. If you like spicy food, you can choose spicy varieties of peppers, such as Chaotian pepper and millet pepper.

When pickling peppers, adding an appropriate amount of sugar can not only enhance the freshness, but also extend the storage time of the sauce.

When cooking the sauce, simmer it over low heat to avoid burning the pot and to fully release the aroma of the chili.

The bottled chili sauce needs to be sealed and stored, which can effectively prevent bacterial growth and extend the shelf life.