Homemade fresh chili sauce home cooked method, simple way to make homemade fresh chili sauce

Hot sauce is also an indispensable seasoning in the kitchen of many regional restaurants, and due to the existence of hot sauce, the taste of many dishes is becoming more and more colorful and unique. Since the way to make chili sauce is very simple, many people choose to make chili sauce at home, which will give people a strong sense of satisfaction. Today, let's take a look at how to make your own fresh and spicy sauce.

Homemade chili sauce at home 1:

Ingredients: Chaotian pepper, garlic, salt, wine with high myopia.

1. Wash and dry the pepper and garlic, and there should be no ice on the raw materials and special tools used to make chili sauce; The proportion of pepper and garlic can be configured according to your preferences.

2. Chop the dried pepper and garlic respectively, put them in a bowl and mix the following, and then sprinkle in a small amount of edible salt.

3. Add high wine. You don't need to put too much, just put a little more juice with more hot sauce, and you can put a little bit appropriately.

4. Stir the hot sauce evenly into a glass bottle, seal it for one month, and it does not have to be opened in the middle during the whole process of sealing.

Tip: Hot sauce is very easy to mildew after it encounters water or oil, so you should not touch water or oil during the whole process of making or taking. To take it, you need to dig it with a dry wooden chopsticks or a soup spoon. In addition, glass bottles must be relatively airtight.

Homemade chili sauce method 2:

Ingredients: chicken heart red pepper or finger pepper, a pack of chili noodles, peppercorns, oil, ginger, garlic, seafood soy sauce.

2. Cut the ginger into slices, peel the garlic (whole), cut the red pepper or finger pepper from it, add the oil and pepper to the pepper oil in the pot, and stir the ginger slices, garlic chicken heart red pepper or finger pepper in the pot until dry and scoop up.

3. Put the chili noodles into the oil, stir-fry until the aroma comes out, pour in the seafood soy sauce and stir-fry evenly.

How do you make homemade spicy sauce? Homemade chili sauce is usually available in two types: pickled and oiled, depending on which texture you prefer. The above are the two most basic ways to make homemade chili sauce, and other raw materials can be considered according to their own taste.

Online tutorials can be consulted.

Here's how to make fresh chili sauce:

Tools Materials: green pepper, celery, spicy rice, garlic, salt, sugar, liquor, water, basin, dustpan (large containers can be spread out to dry), plates, blenders, glass bottles with lids.

1. Put the green peppers you grow or buy in a large pot, clean them, and don't remove the pepper stems when cleaning, so as to avoid raw water from entering the peppers, and don't take out the eggs or damaged peppers. After all the peppers are cleaned, put them on a large container, spread them out, and dry the moisture on the surface of the peppers, and let them dry in an outdoor ventilated place for about 1 hour.

2. Prepare some ingredients for chili peppers when they are air-dried, 500g millet spicy, 500g garlic, add millet spicy color to look better, but also add a little spicy, garlic can increase the garlic fragrance, the amount of these two ingredients can be added or reduced according to preference, millet spicy clean, dry the water, remove the pepper stem, and peel the garlic.

3. Dry the green chili peppers, remove the chili pepper stems, cut the chili peppers into segments, put them in a blender and stir them, stir not too finely, a little grainy and more delicious, put them in a large pot after stirring, after all the green chili peppers are crushed, the millet spicy and garlic are also stirred and put together.

4. Add 240g of salt, 120g of sugar to the prepared chili pepper, 60g of liquor, stir well, this step must be completely stirred, the glass container is too small, transfer to a large basin, and stir the seasoning completely.

5. After stirring evenly, the chili sauce will be a small amount of water, and it can be bottled directly, take out the bottle prepared in advance, the bottle needs to be cleaned in advance to ensure that it is waterless and oil-free, and the chili sauce is packed in the bottle, and the chili water should not be put in when it is loaded, because it is pickled with fresh chili peppers, it has not been fried, the water content is high, and the water will come out in the future, so the chili water that has come out should not be filled in, and the bottle mouth can not be too full.

6. After loading, pour a little liquor at the mouth of Lu Feng's bottle to seal it, don't use too much liquor, almost one-third of the amount of the bottle cap of a two-pot head, pour it on the surface of the chili sauce, cover the lid and seal it, it must be closed tightly to avoid too much air entering and deteriorating, and the fresh, spicy and salty chili sauce is ready.

Here's a simple homemade recipe for fresh chili sauce:

Ingredients required: Fresh chili peppers (you can use any chili pepper variety you like, such as chili peppers, red peppers, etc.): to taste.

Garlic: 4-6 cloves.

Ginger cubes: a small piece.

Salt: to taste.

Cooking oil: to taste.

Steps: Mash the garlic and Ginger: Mash the garlic and ginger into a puree. You can use a mortar and mortar or a food processor to do this.

Mix the chili, garlic and ginger: Place the chopped chili, mashed garlic and ginger in a clean container and mix well with your hands or spoon.

Add salt: Add salt to your taste, and continue to stir to mix. Note that the amount of salt added should be modest, and it can be gradually increased to achieve your preferred saltiness.

Stir-fry hot oil: Heat an appropriate amount of cooking oil in a pan so that it is hot but not smoking.

Pour in the mixture: Pour the mixture of chili, hail garlic and ginger into the sautéed oil and stir-fry over low heat. During the frying process, the stir-frying time can be adjusted according to personal taste and preference, generally about 3-5 minutes.

Cool and store: After letting the fried fresh chili sauce cool, pour it into a clean glass bottle or container and seal it for storage. Store in the refrigerator to extend the shelf life.

This homemade fresh chili sauce can be used with a variety of dishes to add spiciness and flavor. Depending on your personal taste preferences, you can adjust the type and amount of chili peppers, as well as the amount of ginger and garlic to use.

Here's how to make homemade fresh chili sauce:Wash the ingredients, remove the green and red peppers and cut them into small pieces, put them in a food processor and break them, or chop them with a knife, and put them in a bowl for later use.

Wash the ginger, cut into small pieces, and put the peeled garlic in a food processor to break up and pour into a chili bowl for later use.

Pour a cup of laba beans into a bowl of chili, ginger and garlic, add salt, chicken powder, Sichuan pepper powder, and stir well. Add the paprika without stirring.

Pour the oil into the pot, boil until it is 9 to 10% hot (i.e. there are no bubbles at the bottom of the pot), pour it into a bowl of chili, ginger and garlic, and stir well. Add an appropriate amount of sesame oil. Cool and bottle. It can be mixed with noodles and stir-fried. You can also eat steamed buns.

The preparation of the chili sauce is as follows:Ingredients: 1 kg of garlic, 2 kg of red pepper, 20 millet peppers, 1 piece of ginger.

Excipients: 1 spoon of salt, 1 spoon of white vinegar, 1 spoon of liquor, appropriate amount of sugar, 200 grams of corn oil.

Steps: 1. Prepare the ingredients, peel the garlic and ginger, and wash the hot sauce.

2. Stir the garlic and ginger together, small granules, no need to puree.

3. Wash the millet pepper and crush it.

4. Stir the red pepper as well.

5. After the raw materials are ready, put the oil in the pan and boil until it is 7 hot.

6. When the oil is hot, put the minced garlic, ginger, hot sauce and millet pepper into the pot and add a spoonful of salt.

7. Stir-fry over medium heat until the water absorbs and becomes viscous.

8. Put the fried chili sauce in a glass bottle, let it cool and put it in the refrigerator for refrigeration.