Homemade chili sauce
By VicentaLakin
To share my family's chili sauce, which I used to think was too simple, too simplistic and even too shy to take out, and which I made so easily, I even told my native husband Jiangxi that it was delicious. Especially with garlic and ginger marrow, it tastes like chili. It's only three paces. It's so hot. It's two spoons。
Recipe Recommendations
- red pepper 300 grams
- green pepper 150 grams
- garlic 200 grams
- fresh ginger 120 grams
- dried red pepper of 2
- salt 20 grams
- rapeseed oil 100 grams左右
- pepper 1 pinch
- cinnamon 1 large piece
- green onions 1 segment
- geranyl 4 tablets
- medium spice
- Qiang
- ten minutes
- ordinary
Steps for Homemade chili sauce
1
The main materials are ready: cyanide, red pepper washing, asphalt water, garlic peeling, fresh ginger washing, with green ginger and ginger; the proportion of all materials is not fixed and the amount of garlic and ginger can be adjusted as appropriate
2
(b) Paprika slices
3
- The chili bands
4
ginger, garlic slices
5
I'll put cyanide, chili, ginger, garlic in the machine
6
Start the machine to break the material, but not the one that's so thin, a little bit large or small, that it tastes better
7
Scattered peppers into large bowls, so salt is spread, and they are fully evenly mixed; they can be more salted with bacterial, fresh, anti-temperature effects and, if they are small, they can be acidic and not conducive to preservation
8
Vegetable oils and spices are ready: peppers, dry red peppers, cinnamon skins, fragrance leaves, onions, and some onions, spices
9
Vegetable oil tastes more fragrance, and the spices go into the pot, and the little fire heats up the scent, and the onions become nuanced
10
Prepare a small sift, pour hot oil directly over the sift onto the chili shreds and mix it evenly with a spoon
11
Clean bottles can be entered, frozen in the fridge and extracted with clean spoons for about 10 days。
12
Hot pepper sauce, delicious appetizer, too muchHomemade chili sauce Make Tips
1. The blue, red peppers select the low-water amphibian pepper, which is long and hard, and ask the seller which is suitable for making chili sauce; the ratio of blue, red peppers is not fixed and can be adjusted as it pleases; 2. salt is more abundant and can be preserved for long periods of time; oil is not too small, as the oil bubble peppers have both aroma effect and an extended shelf life; 3. It must be kept in freezers, using a clean spoon to prevent deterioration。