Preparation formula of fresh Chili sauce

Ingredients: 50 grams of rock sugar, 20 grams of salt, 3 spoonfuls of high-alcohol liquor.

Detailed practice:

1. After the red pepper is washed and dried, the pepper stalks are removed and minced in a meat grinder for about 15 seconds. I use morning pepper, which is spicy. If you can't eat anything too spicy, you can remove the pepper seeds next to the meat grinder.

2. Put the pepper into a clean deep basin without raw water and oil, then put the garlic into a meat grinder and stir for about 5 seconds. Garlic is easy to beat. It usually takes 3~5 seconds. Don't beat too much. This kind of garlic is granular and tastes better.

Generally, a catty of pepper can be matched with half a catty of garlic. Too little garlic is not fragrant enough, and too much garlic is easy to turn sour and should not be preserved.

3. Add garlic into pepper and stir well, add 50g of rock sugar, 20g of salt and 3 tablespoons of high-alcohol liquor, stir well and marinate for 10 minute. When we make garlic Chili sauce, adding rock sugar can make garlic Chili sauce more delicious, and adding white wine can play a bactericidal role. If you don't add white wine, Chili sauce will easily turn sour and deteriorate more easily.

4. Put the pickled garlic Chili sauce into a clean jar without raw water and oil, cover it and put it in a cool place.

It doesn't need to be completely sealed after canning. Leave a gap when twisting the lid, because some gas will be produced when the Chili sauce is fermented, and it is easy to explode when the lid is opened. Attention, try not to touch peppers when canning, and wear disposable gloves to operate, otherwise you will doubt your life.