The colder weather, early spring and late fall, is usually eighteen to twenty-five days. Winter is about sixty days. Hotter summer time is shorter, ten to fifteen days or so. It also depends mainly on the salt content of the hot sauce, more salt can be stored longer.

Spicy sauce production method:

The ripe red chili peppers with water to wash and dry, placed in a clean and oil-free board chopped into mince, the finer the better. Chili finely chopped chili pepper into a large pot, according to the proportion of 0.5 kg chili pepper, 200 grams of garlic kernel, 50 grams of salt, 50-100 grams of three-flower wine ingredients. Mince the garlic and put it together with the minced chili peppers, salt, and three-flower wine and mix well. Place in the sun for 1-2 days to allow it to sauce naturally, then put into a clean, large-mouthed glass jar. Put a small amount of Safflower Wine on top of the sauce, and close the lid tightly. In the sunny weather, you can open the lid to the sun, do not stir, so as not to cause acidic flavor. Usually put the processed sauce in a ventilated sunny place, so that you can make a fragrant quality chili sauce.