Not all chopped pepper sauce is red, there is also that kind of perverted spicy green chopped pepper sauce, looks harmless look, also feel no red chopped pepper sauce spicy. But after you taste a bite you'll realize that it's a kind of spiciness that even Hunan people are afraid of, and I'm definitely not exaggerating, I've been in Hunan for a while and I probably understand how spicy it is there. But I have harvested the secret of making chopped pepper sauce, Hunan's chopped pepper sauce is extraordinarily tasty, which is not to say, eat spicy or to find a place to eat spicy to learn, one will be right.
Deciding on a delicious meal in addition to superb cooking skills, the choice of ingredients and processing is more critical. Minced pepper sauce chili pepper we choose the local red pepper can be, this kind of chili pepper spiciness moderate, suitable for making chopped pepper sauce.
Good chopped pepper sauce chili selection and processing follow two principles.
1, chili pepper do not choose meat too thick red pepper, this kind of chili pepper to do the taste of the sauce is not good; also do not choose too thin-skinned line pepper, so eat without a sense of thickness, this point must be noted.
2, the freshness of the chili, many people like to use not fresh chili to do chopped pepper sauce, said that anyway are pickled, the relationship is not big. In fact, wrong, do chopped pepper sauce to choose fresh, and there is no bad point of the pepper. On the one hand, the taste is good, and on the other hand, the shelf life will be extended, but not because of a chili pepper bad pot of chili sauce.
Selected chili peppers need to go to the tip, cleaned off the dust pesticide residues, this is a necessary process, but this process must be added after a reduction of the action. That is, drying, this many people can not grasp, so deliberately explain, we do chopped pepper sauce is best to choose a sunny day, so you can quickly wash the good pepper drying, here said the drying is the surface of the moisture drying. Only this processed chili eat at ease, preservation will not deteriorate. But remember, you can not figure fast direct exposure to the sun, but the way of drying, this process is not allowed to have oil and other things into it.
The next step is to cut the chili peppers, which is a more test of patience. Good chopped pepper sauce are hand cut small, and then chopped, so that the chili pepper is not too fine, and the size of the irregularities, eating extra texture. Of course, you can use a blender to help, but the sauce is a bit delicate, suitable for making chopped pepper taro and other delicious.
Then talk about the ratio of seasoning, the main seasoning is salt, generally chili pepper and salt ratio is 10:1, on this basis according to the local salt salinity slightly adjusted on the general large particles of salt than the kind of refined salt to be a little salty. Next is the amount of garlic, this according to your own family's taste, there is no intentional quantitative, but also depends on what kind of sauce you use for what kind of dishes. If roasted eggplant, fish head and so on chopped pepper sauce garlic can be a little more, if roasted taro and so on can be a little less, in accordance with the usual cooking habits to good. As for the white wine and sugar is fresh, there can be, do not have to care about the amount of how much.
Lastly, we talk about the treatment of vessels, often do sauce friends may have noticed, whether it is apple sauce, hawthorn sauce, tomato sauce, cherry sauce, or other vegetable sauce, are very strict requirements for the container. But the requirements on one point, clean, no water, no oil, which is to ensure that the sauce will not be deteriorated because of the most basic requirements of the vessel, the same chopped pepper sauce is also this requirement, remember.