Description of raw materials: I made 1500 grams of pepper. In order to calculate the ratio of raw materials, I converted it into the raw materials needed for each 500 grams of pepper.

material

500 grams of red pepper (you can choose the variety of pepper according to your own acceptance of spicy taste), 50 grams of garlic, 25 grams of ginger (you can put 50 grams of ginger flavor, the original recipe is 50 grams), 50 grams of salt, 20 grams of sugar, 0/0 grams of high-alcohol liquor/KLOC-0, and 5 grams of monosodium glutamate (I didn't put it, but it tasted more delicious).

method of work

1, wash the peppers and dry them.

2, then remove the pepper handle and pepper pedicle, and keep the seeds.

3. Peel the garlic and wash the ginger for use.

4. Put the peppers one by one into the meat grinder and shake the handle to stir the peppers into pieces. You can't beat pepper with a cooking machine, it will turn into Chili paste, which is not delicious. What the meat grinder grinds out is granular pepper, and there is no meat grinder to chop the pepper into small tints.

5, garlic and ginger are also directly ground into pieces and put into Chili, or you can chop garlic and ginger with a knife.

6. Mix garlic, ginger and pepper, then add sugar and salt and mix well.

7. Finally, add the white wine and mix well.

8. Pour the prepared chopped pepper into a glass bottle, cover it, let it stand at room temperature for 3 days, and then store it in a cool and dark place indoors, preferably in the refrigerator for more than one year. When eating, it is best to use a clean, oil-free and water-free spoon to put out some to eat, so that the rest is easier to preserve.

Tips

If you eat it directly as Chili sauce, you can put some out with a spoon when you eat it, and then add some vinegar and sugar, which is both spicy and delicious.