1, garlic hot sauce needs pepper, there is no way not to be spicy, and a lot of garlic will also bring spicy taste. Ingredients: garlic, fresh or air-dried red pepper, thickener, salt, etc.

2, raw material treatment: fresh garlic peeled and mashed. Fresh red peppers are washed and pulped, or they can be pulped with garlic. The ratio of the two varies according to local tastes. Like garlic with garlic, like spicy with pepper. Generally, the ratio of garlic to red pepper is 1: 1 or 0.5: 1, and it needs to be heated after mixing and pulping.

3. Heating concentration: the thickener can be carrageenan 1 ~ 2% or sodium alginate 0.7 ~ 1%, in which sodium alginate is soaked in 5 times of water and heated with low fire to form a uniform colloid. If carrageenan is powder, it can be directly added into garlic Chili sauce and heated to boiling, while sodium alginate can be stirred and heated with garlic Chili paddle. 4-5% of salt, 0.2-0.3% of sodium cyclamate, 0.05% of potassium sorbate and * * * are added into the slurry, heated until it boils to a paste, and then bottled.

4. Bottle: Use a 200g four-screw glass bottle. Be careful not to pollute the bottle mouth when bottling. The distance from the bottle mouth to the top of raw materials is about 0.8 ~ 1 cm. After bottling, add 2 ~ 3 mm thick sesame oil to the raw materials, and then seal.

5. Sterilization: heating in boiling water at 100℃15 ~ 20min.

6. Cooling: the finished product is obtained by gradual cooling.