Colored chili sauce pickles
By VicentaLakin
A chance of this cherries-like colored chili appeared in a circle of friends, trying to find out what it tasted like. This time I came back from my home town for mid-autumn, and I bought a pound in the street. Mom told me to pick hot peppers when buying them, or they're too mature to make them, and then they eat a thin pepper skin, which affects the taste and the knowledge。
Recipe Recommendations
- Colored peppers 500G
- Jiang a
- garlic of 5
- soy sauce 500ml
- pepper 10 teeth
- octagonal appropriate amount
- slightly spicy
- pickled
- ten minutes
- simple
Steps for Colored chili sauce pickles
1
Coloured peppers purchased from the street, pre-cleaned with peppers cut off, washed with water and dried with the wind, could not be used for sunshields, and could usually be picked up the day after the night before。
2
materials prepared for pickle, ginger and garlic horns of soy sauce may be added to the list in appropriate quantities, and glass bottles may be used (notes must be dry water content)。
3
I chose this soy sauce because it's not too salty for salt when it's salty。
4
Put colored peppers into clean bottles, add eight horns of ginger garlic pepper, and then refill the smell of soy sauce and seal it up, which can be eaten after six months。