To make the hot sauce, first dry the fresh chili peppers and cut the chili peppers into small pieces. Cut the garlic in half and coarsely chop the ginger. Diced chili peppers, garlic, ginger into the food processor into a crushed grain, into the pot pour salt, sugar and mix well. Packed into a bottle, fermentation 2 days after the refrigerator for two weeks can be.

The specific production steps are as follows:

1, fresh chili peppers selected without scars and no injuries wash, dry water.

2, prepare materials, garlic peeled.

3, chili peppers to the tip, cut into small sections.

4, garlic cut in half.

5, ginger cut into coarse grains.

6, put the diced chili into the cooker.

7, stir into crumbles.

8: Stir in garlic and ginger.

9, all ingredients into the pot pour salt, sugar and mix well.

10, rest for 15 minutes.

11, into the bottle, pour white wine. Ferment at room temperature for 2 days and then refrigerate for two weeks.

12, finished product.

Notes:

1, chili pepper should be rinsed with water, do not soak, chili peppers clean and more convenient to dry.

2, save the bottle of chili sauce, to be boiled in boiling water and then dry until no water and no oil.