Chili sauce recipe

The preparation method and formula of Chili sauce are as follows:

1. Wash the bright red pepper with clear water. When washing peppers, you don't need to remove the pepper stalks, otherwise it will get into the water, not easy to dry, and the peppers will go bad easily.

2. Wash the red pepper, drain the water, spread the pepper, dry it for half a day, and dry the water on the surface of the pepper without running water. After drying, remove the pepper stalks.

3. Cut the pepper in half, then shred the pepper and finally cut it into pieces. It's easy to be spicy when cutting peppers. Wear disposable gloves or wrap your hands in plastic bags so that cutting peppers won't be spicy.

4. After the garlic and ginger are washed, it is necessary to dry the water, and then cut the garlic and ginger into pieces.

5. Put the chopped peppers into a container, add minced garlic, Jiang Mo, salt and sugar, and stir well. Enough salt, less salt. Pickled Chili sauce tastes sour.

6. Boil the glass bottle in water in advance for disinfection, and dry the bottle. If it is too pickled, break the mixed pepper with a jar, scoop it into a bottle with a spoon and compact it with a spoon.

7. After bottling, pour 1 tbsp white wine on the surface of pepper, cover the bottle cap and tighten the seal. White wine should be highly distilled, above 50 degrees, and the bottle should be stored in a cool place for fermentation. Ferment for about 30 days and you can eat it. It's best not to eat it a few days ago because of the high nitrite content.