2. First, clean the pepper with water, put it into a vegetable washing basin to control the water, and it is best to wipe the water on the pepper with paper.

3. Peel garlic, wash and control water.

4. Chop the red pepper. The prepared peppers need to be salted. Don't cut it too finely when you cut it. If it is cut too finely and salted, it will become soup, which will affect the taste when eaten. Of course, you need to remove the stalks before cutting the peppers.

5. After the pepper is cut, chop the prepared garlic. I press 1 for garlic and red pepper. The amount of 4 is one kilogram of garlic and four kilograms of pepper. Put enough garlic. Garlic will make Chili sauce taste better and not go bad easily.

6. Put the prepared peppers and garlic into a pot without water and oil, then add a proper amount of salt, which is about 20% more than the usual cooking, and then stir well.

7. Put the stirred Chili sauce into the prepared bottle with a spoon and cover it tightly. You can bring some out when you want to eat. Of course, it is best to disinfect the bottle with boiling water and control the amount of water. When sealing, it is recommended to cover the lid and bottle with a layer of plastic wrap or plastic bag for better sealing effect.

8. Note: Clear water must be controlled for peppers and garlic, and bottles must be water-free and oil-free. Remember to cover and seal it after eating. The finished Chili sauce should be put in the refrigerator. It is best to put it in the refrigerator for more than seven days before eating.