Ingredients: red pepper180g, garlic 40g, ginger 40g, salt15g, and high-alcohol liquor 25g.

One: after washing the red pepper, remove the pepper pedicle and dry the water vapor in the sun.

Two: Wash and peel the ginger, pat the garlic flat and peel it, put the ginger and garlic together and cut them into small particles with a knife, or break them with a meat grinder.

Three: After drying the steam, chop the pepper slowly with a knife.

Fourthly, take a large bowl of water-free and oil-free, add ginger, garlic, pepper, salt and 10g liquor, and marinate for one night.

Five: put the pickled Chili sauce into a glass bottle that has been disinfected and dried with boiling water. Every time you put Chili sauce, you should use a spoon to compact it, and then pour some high-alcohol liquor after filling it up. Don't put pickled pepper juice in the bottle.

Six: the production is completed. It is best to eat Chili sauce in a cool place for half a month after it is canned and sealed. If you eat in advance, it is ok, but it is not so fragrant.

Extended data:

Chili sauce is characterized by strong garlic flavor and strong fresh and spicy taste. It can be used for ordering food, kneading dough and serving food, as well as for stir-frying, stir-frying and barbecue. Unique spicy, sweet and sour, especially appetizing. It is delicious with rice, jiaozi, steamed bread, cakes or any dishes. It can be described as a versatile seasoning.

The content of vitamin C in pepper ranks first among vegetables. The causal skin of pepper contains capsaicin, which is spicy and can stimulate appetite.

Although Chili sauce is rich in nutrition and has important medicinal value, excessive consumption is harmful to human health. Because too much capsaicin will violently stimulate the gastrointestinal mucosa, make it highly congested, accelerate peristalsis, cause stomach pain, abdominal pain, diarrhea and anal burning and stabbing pain, and induce gastrointestinal diseases.