One month or so at room temperature, and about two months in a cool place, this also depends on the degree of saltiness of the chili sauce. The correct way to make it is as follows:

Main ingredients: 300 grams of red pepper? millet pepper 100 grams 1 person

Supplement: ginger 5 grams? Garlic 60 grams

1, prepare the ingredients.

2, red pepper 300g cut circle, millet pepper 100g cut circle, ginger 5g diced.

3, two kinds of chili into the wall-breaker.

4, pour in diced ginger, pour in 60g of garlic and stir.

5, beat into a puree and pour into a bottle, cover and ferment for 1 week.

6, so the production is complete.

7, the finished product of chili sauce.