Homemade pepper sauce

1

Fresh Yunnan millet to dry dry, cut to pieces。

2

bottle, this bottle is about 340 g net。

3

The ratio of garlic to pepper is 1:01。

4

salt and flattening, with a ratio of 1:005 for sea pepper and salt should be 17g, in actual use of 16g. it's basically 500 g pepper, 50 g salt, and i'm going to use half the salt, and i think it's going to highlight the taste of pepper。

5

If you put it in sesame, you can buy it directly at the supermarket. Sesame is the same as salt

6

the oil was pouring into it, which was supposed to be the same as the salt used, resulting in the hand shaking to 19g。

7

The oil was slowly poured into the raw oil, the amount of which was based on the absence of sea pepper surface. Don't be afraid, the oil will be slowly immersed in the pepper sauce during the late pickle; I've added raw oil later。

8

Completed Chart

9

The pepper sauce will be ready in six months and a month. It can be frozen in the fridge. I'm still out there。

1 A few days before autumn, fresh rice spicy in Yunnan was bought, and after autumn there were lots of sea pepper seeds. 2 or 2 pounds of fresh sea pepper dryed by cuttings of about 1.3 ~ 1.4 . For the sake of memory, salt, sesame and perfume are the same and can be adapted to their needs. The perfume was always worried about whether it would be too much, and then it actually felt that it would be enough. The raw oil will be fertilized after it has been rinsed, without fear that the raw oil will not be good, and can be used as water. Five can be used as the basis for soybean bean bean bean bean bean bean bean bean fermented directly inside。