How to make Chili sauce with green pepper

Green pepper 1200g

2-3 heads of garlic (3 small heads and 2 large heads are enough)

Green pepper 300 grams

400 grams of bean paste

White pepper 1 spoon

edible oil

Practice of Mama's Green Pepper Hot Sauce

Wash and chop green peppers for later use.

Peel garlic, wash it, and crush it into pieces with a garlic press.

Wash the blue millet pepper for later use (I am in Australia, and this kind of quick-frozen millet pepper is bought by Chinese supermarket, which is super spicy).

Cut the green pepper into cubes for later use.

Add cooking oil to the pot (3-4 times more than usual). When small and medium-sized cooking oil is hot, turn to low heat, add half of minced garlic, stir-fry and add a bag of bean paste (I use onion with bean paste, Haitian soy sauce tastes better), stir-fry slowly on low heat, and stir-fry the fragrance.

Add chopped green pepper, stir well, then add 1 teaspoon white pepper and continue to stir fry.

Stir-fry the green pepper until soft, then add the diced millet pepper and continue to stir fry.

Stir-fry until the green pepper changes color and the soup is transparent and oily. Stir-fry all the time, add the other half of garlic and stir-fry for 6-8 minutes.

Stir-fry until the soup is basically dry and sticky and the oil is transparent.

After cooling, put it in a sealed can, and the super delicious Mama Chili sauce is ready. It's refrigerated and sealed. It's an artifact!

skill

The whole process must be small fire, small fire, don't worry, simmer slowly, in order to fry the fragrance of pepper; It is best to use Haitian yes original soy sauce as the sauce, which is really delicious. 3 kg pepper with 1 kg sauce, no need to put sugar, salt and other condiments in the whole process. It is best to use Haitian yes original soy sauce as the sauce, which is really delicious. 3 kg pepper with 1 kg sauce, no need to put sugar, salt and other condiments in the whole process. Be sure to let it cool and then put it in the jar. After canning, it can be sealed with corn oil and eaten in the refrigerator for half a year.