How to make chili sauce

Eating some chili peppers appropriately in our diet can actually help us digest and stimulate our appetite. There are many ways to eat chili peppers, and chili sauce is the most classic way, especially Sichuan chili sauce and Beijing garlic chili sauce, which are quite famous.

1. How to make chili sauce

Wash the ripe red peppers with clean water and dry them, then chop them into small pieces on a clean and oil-free chopping board, the finer the better. After chopping the chili pepper into small pieces, put the chili pepper powder into a large bowl and add the ingredients according to the proportions of 0.5 kg of chili pepper, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of Sanhua wine. Chop the garlic, put it together with minced chili, salt and Sanhua wine and mix well. Place it in the sun for 1-2 days to allow it to naturally become a sauce, then put it into a clean wide-mouthed glass bottle. Add a small amount of Sanhua wine on the sauce and cover the bottle tightly. In sunny weather, you can open the bottle lid and expose it to the sun. Do not stir it to avoid causing the taste to become acidic. Usually, place the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality chili sauce.

2. Sichuan chili sauce

Ingredients:

100g Pixian bean curd (chopped), 150g coarse chili powder, 25g salt, 25g MSG, 400g vegetable oil, 25g sugar, 50g pepper powder, a small amount of 13 spices, 50g soaked mushrooms (wet weight) chopped, 50g white sesame seeds, 75g salt-fried peanuts (chopped)

Preparation: Heat the oil in a wok to high heat and then cool it to 40% hot. Put all the ingredients (except salt and MSG) into the pot. Add two teaspoons of water and simmer over low heat, stirring constantly with a spatula. After about 10 minutes, when the steam becomes smaller, add salt and MSG and serve.

It will taste better if you add some meat floss or dried shrimp paste.

3. Beijing Garlic Chili Sauce

Chili pepper, garlic, salt, strong liquor, bottle

Note: During the entire production process, no water or oil should be used, and the materials cannot contain water.

Wash the peppers and garlic and dry them! (Be sure to dry them!) Wash the kitchen knife and chopping board, dry them, then chop the chili and garlic separately. I originally planned to use a kitchen knife, but later I found it too troublesome, so I just used a blender. Mix the crushed garlic and chili, then sprinkle with salt. The amount of salt can be determined by tasting it with the tip of your tongue. If it tastes a little saltier than the salt you normally use in cooking, it will be fine.

Add strong liquor, but don't put too much. (If you put too much, the chili sauce will be more juicy. Just add a moderate amount.)