How to make your own chili sauce and how to make homemade chili sauce

How to make chili sauce:

Raw materials: green and red peppers, green onions, ginger and garlic, sugar, salt, high liquor, star anise, cinnamon, bay leaves, Sichuan pepper, onions.

Step 1: Prepare 3 catties of green and red peppers, put them in water to clean them, when cleaning, do not remove the pedicles, after drying the water, you can chop the green and red peppers, or you can cut them into small pieces and put them in a crusher to break them.

Step 2: Peel the garlic and cut the ginger into slices, put it in a chusher and break it, or you can chop it with a knife, put the ginger, garlic and chili flakes in a bowl and stir well.

Step 3: Add 20 grams of salt, 10 grams of sugar, and 10 ml of high liquor to a bowl of chili peppers, stir well, and then cut some ginger, green onions, and shredded onions for later use.

Step 4: Pour oil in the pot, put star anise, cinnamon, bay leaves, and peppercorns to fry the fragrance, then take out the spices, add onions, ginger slices, green onions and coriander to fry the fragrance, pour the hot oil into a chili crumble bowl in 2 times and stir well, wait until the chili sauce is cooled and packed in a glass bottle, and then store it in a cool and ventilated place, or store it in the refrigerator.

1. Ingredients: 1 kg of red pepper and half a kg of garlic.

2. Ingredients: 50 grams of rock sugar, 20 grams of salt, 3 tablespoons of high liquor.

3. Preparation methods and steps:

1. After washing and drying the red peppers, remove the stems of the peppers and put them in a meat grinder and whip for about 15 seconds. I use Chaotian pepper, which is relatively spicy, and if you can't eat too spicy, you can remove the pepper seeds on the side of the meat grinder.

2. Put the beaten peppers into a deep basin with no raw water and no oil, then put the garlic into a meat grinder and beat for about 5 seconds. Garlic is relatively easy to whip, generally beat for 3 5 seconds, don't stir too much. This kind of minced garlic has a grainy texture and tastes more fragrant.

Generally, one pound of chili pepper with half a pound of minced garlic can be used, too little garlic, not fragrant enough, too much garlic, easy to become sour and not suitable for preservation.

3. Put the minced garlic into the chili pepper and stir well, add 50 grams of rock sugar, 20 grams of salt, 3 tablespoons of high liquor, stir well and marinate for 10 minutes.

Adding rock sugar can make garlic chili sauce more flavorful, adding liquor can play a bactericidal effect, if you don't add baijiu, chili sauce can easily become sour and more likely to spoil.

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

It does not need to be completely sealed after canning, and there is a slight gap when twisting the lid, because the chili sauce will produce some gas when fermenting, and it is easy to explode when the lid is opened. Note that try not to touch the chili pepper when canning, and you can wear disposable gloves to operate, otherwise the chili sauce will be easy to spoil.

4. Tips:

1. Pay attention to the ratio of chili pepper to minced garlic, which is generally 2:1.

2. In addition to adding salt, rock sugar and liquor need to be added when pickling.

3. Don't twist too tightly after canning, so as not to burst after opening the lid.

How to make chili sauce:

The first step is to prepare the materials. The ingredients you need to prepare to make chili sauce are red pepper, ginger, rapeseed oil, bay leaves, cinnamon, Sichuan pepper, sugar, salt, Sichuan pepper noodles, white sesame seeds and bean drums.

The second step is to process the red peppers. After buying fresh red peppers at the market, wash them in clean water, remove the stems and drain them in a pot. You can use blotting paper to absorb the moisture on the surface of the pepper, after the moisture on the surface of the pepper is removed, chop the pepper into minced pieces, it is best to chop some pieces, it will add more flavor.

Chopping chili peppers is a relatively large project, it takes a certain amount of time and patience, some people may directly use a blender instead of labor, put the chili peppers into the blender and stir them, which can indeed save time, but the chili sauce made has no fragrance, so don't be lazy, it is better to chop the chili peppers manually.

The third step is to prepare the ingredients. Cut the ginger into minced pieces, then pour an appropriate amount of oil into the pot, when the oil is not hot, pour the bay leaves and cinnamon, peppercorns, etc. into the pot and stir-fry, pay attention to stir-fry over low heat, avoid spices fried paste. After the spices are fried, scoop out the spices with a spoon and put them in a bowl for later use, pour the minced ginger and chopped red pepper into the pot and stir-fry evenly, add an appropriate amount of sugar, salt and peppercorns, and then pour the white sesame seeds and tempeh into it and stir-fry, turn off the heat after ten minutes.

After cooling, put the fried chili peppers into a clean glass bottle, make sure that there is no moisture in the glass bottle, tighten the lid of the glass bottle, put it in the refrigerator and refrigerate, and you can eat the chili sauce made by yourself in about two days, which tastes very good. However, if you want to make the chili sauce more flavorful, you can open the glass bottle after a while, and the taste will be more fragrant.

Here's how to make chili sauce at home:

Ingredients: red pepper, salt, white sesame seeds, peanuts, balsamic vinegar, sugar, Sichuan pepper powder, black beans, dried yellow sauce, ginger, cooking oil.

[Specific Method]:

1. Prepare 10 catties of red peppers, wash them in water first, then control the moisture on them, remove the pepper stems, and then chop the peppers on the board and chop them into chili flakes (if you have a food processor at home, put the chili peppers in it and beat them into chili flakes, don't break them very much).

2. Prepare 1 kg of peanuts, clean them first, then put them in a waterless and oil-free pot and stir-fry, fry until the skin is cracked out of the pot, dry for a while, then rub off the peanut skin, and then put 250 grams of white sesame seeds in a waterless and oil-free pot and stir-fry, and fry the fragrance out of the pot.

3. Peel and cut 400 grams of ginger into minced pieces, then prepare 200 grams of salt, 150 grams of sugar, 150 grams of monosodium glutamate, 200 grams of balsamic vinegar, 30 grams of Sichuan pepper powder, 3 packets of dry yellow sauce, and 1 packet of tempeh for later use.

4. Put the chopped chili peppers in a large pot, add tempeh, pepper powder, salt, and sugar and stir well. Put the peeled peanuts in a fresh-keeping bag, mash them with a rolling pin, add 3-4 catties of cooking oil to the pot, heat them first, and turn off the heat when the oil temperature rises.

5. Next, pour the chili sauce into a waterless and oil-free pot, add minced ginger, and then fry over medium-low heat, first stir the chili sauce and minced ginger evenly, then pour the hot oil into it, and then turn to medium heat, stir more during the frying, about 20 minutes, add 200 grams of balsamic vinegar, fry for about 30 minutes, and fry until the pot bubbles, so that you can turn off the heat.

6. Put the crushed peanuts in and stir well, after the chili sauce is cooled, add 150 grams of monosodium glutamate and 250 grams of white sesame seeds and stir well, then put them in a bottle and seal them for storage.