My homemade hot sauce method:

10 jins of fresh red pepper; 1 jin and 2 taels each of garlic and salt; 6 taels each of white sugar and white vinegar; 4 taels each of MSG and ginger; soybeans 5 pounds of sauce.

Chop pepper, garlic and ginger into coarse or fine pieces (according to personal preference, whether you like them coarse or fine), then add the remaining seasonings, mix well and seal.

Various ingredients can be increased or decreased according to the proportion.

It can be stored for about half a year without refrigeration, and it will last longer if refrigerated.