Methods:
1, fresh chili peppers cleaned and de-peeled, cut into strips or small pieces, put into a pot sprinkled with salt, poured into the 100 grams of boiling water, marinated for at least 2 hours, with the use of the fire will be chili peppers and the inside of the water together on the fire to boil.
2, dry peanut kernels into a baking dish, and then into the preheated 200 degrees in the oven at 200 degrees for 10 minutes, different oven temperatures are different, so be sure to decide the time according to the temperature of their own oven. Of course, you can also use a pan to fry or deep fry the peanuts.
3, the roasted peanuts to remove the outside of the red coat. With two palms rubbing against each other, it can be easily removed, and then a blow of the skin is very clean.
4: Puree the peanuts in a blender with the chiles and the juice from the pickled chiles to make a sauce. The sauce will come out dry with a blender, and thinner with a small mill.
5. Heat the peanut oil and let it cool (so that it doesn't smell like raw oil, and if you use salad oil, you can put it in directly), then put it into the peanut sauce and mix it well, so that the sauce won't be so dry, and it smells better.
Tips:
The peanut butter stirred with a blender is especially dry, so the water and peanut oil should be used more, if you use a small stone mill, you have to reduce the amount of water.