Materials:

Garlic, red bell peppers (the ratio of the two is about 1:1.5)

Salt, olive oil in moderation

Steps

1. Mince the garlic into a fine minced garlic. But don't mince it to the extent of garlic paste, otherwise the garlic will be watery and the taste will not be good.

2. Pepper wash and remove the tip, chopped into chili peppers (always wear gloves to operate ha, otherwise the rice did not suffer, the hand suffered!)

3. Mix the garlic and chili peppers in a bowl, add 2 teaspoons of salt and mix well (if you are not in a hurry, it is better to marinate for 15 minutes)

4. Put the 3 into a clean + dry bottle, add olive oil and seal the garlic and chili peppers.

5. Cover the bottle tightly and leave it in the fridge for about 2 days before serving. Simply scoop it out with a clean spoon each time you eat it.

Practice 2

Materials: 500g of red chili peppers, 100g of green chili peppers, half a head of garlic, two or three slices of ginger, salt, chicken essence, white wine, and an appropriate amount of sesame oil

Steps

1 Take the tips of the chili peppers, wash and dry them, and cut them into small pieces.

2 Peppers with a cooking machine broken 10S, add salt, sesame oil, garlic, ginger, continue to stir, about ten seconds can be, do not need too broken.

3 Prepare containers sterilized by boiling water, take out and cool for use. To ensure that the container without oil and water.

4 will be hot sauce bottled white wine sealing bottle. It must be a high degree of white wine Oh.

5 Finally, the chili sauce in the refrigerator fresh layer. Cooled and ready to eat in a week.