There are many ways to pickle chili peppers, each region, each family is different. And different chili peppers also have different pickling methods, red pepper is suitable for pickling chopped pepper, green pepper is suitable for cutting pieces of pickling, today to introduce friends to a thick-skinned chili pepper pickling method, other chili peppers can be the same practice.

It is said that this thick-skinned chili pepper is a Mexican pepper, thick and spicy, suitable for frying, stir-frying and other practices, but I think it is more suitable for pickling and eating.

Prepare 1 pound of thick-skinned peppers by washing and drying them.

Pour oil in a hot pan, fry the pepper, dashi, cinnamon, and then seasoning out do not, the bowl into the sesame seeds, pour the oil, and let it cool. Pour into the pot most of the bottle of soy sauce, add some sugar, ginger powder (or fresh ginger) boiled for about 2 minutes, let cool and spare.

Cut off a small piece of chili pepper, put it into a larger bottle, pour in the cooled spice oil and soy sauce, seal it and keep it refrigerated for 15 days.

Nagging:

Don't waste the spice oil; you can reuse it 1 or 2 times.

You can also use the oil to soak cucumbers, small cucumbers washed (large cucumber cut strip), add salt and marinate for half a day, cleaning, clenching a clutch of water, drying for half a day (taste better), soak into the oil bottle, 1 week later can be eaten.

You can also add about 10 grams of highly white wine, so it is not easy to be bad.