1, materials: 300 grams of red chili, 150 grams of green chili, 200 grams of garlic, 120 grams of fresh ginger, 20 grams of salt, about 100 grams of canola oil, 1 pinch of peppercorns, 1 large piece of cinnamon, 1 section of green onion, allspice;

2, green and red chili pepper washed, drained, garlic peeled, fresh ginger washed;

3, chili pepper cut into small segments, ginger, garlic, sliced, the green and red chili pepper Segment, ginger, garlic with into the cooking machine;

4, start the machine to break the material, but do not particularly fine crushed kind, a little large particles or small pieces, eat more taste;

5, the beaten chili pepper crushed into a large bowl, sprinkled with salt, fully mixed evenly; the amount of salt can be more, there are sterilization, freshness, anti-perishable role, if the amount of salt is less, the taste of chili sauce will be sour, and also not conducive to preservation;

5, the chili pepper paste is not good, but it can be used to make the chili pepper paste, and it is not good for preservation. also not conducive to preservation;

6, vegetable oil and spices ready: pepper, dry red pepper, cinnamon, sesame seeds, scallion segments, if there are onions, cilantro can also be put some;

7, canola oil is more aromatic flavor, and spices with the pot, small fire heating out of the flavor, scallion segments become slightly caramelized color on the fire;

8, to prepare a small sieve, will be sifted through the hot oil and poured directly onto the crushed chili. In the chili pepper crushed, with a spoon to stir evenly can be;

9, can be into a clean bottle, put in the refrigerator to keep, eat with a clean spoon to dig out, can be saved for about 10 days.