Homemade Peanut Sesame Chili Sauce

Peanut sesame chili sauce is also a common sesame sauce method. Because the peanuts added with sesame seeds taste very mellow and spicy, and the nutritional value is relatively high. The method of peanut sesame chili sauce is also relatively simple. Prepare the above ingredients and an appropriate amount of pepper powder. Before making it, fry the peanuts and sesame seeds, and then make it. It is good in terms of nutrition and taste.

Homemade Peanut Sesame Chili Sauce

Main ingredients: chili powder, sesame seeds, peanuts, pepper powder

1. First heat the pan, pour in oil, and fry the peanuts on low heat. 2. After the peanuts turn brown, add sesame seeds and fry until fragrant! 3. After the sesame seeds and peanuts are cooked, add salt, pepper powder, and chili powder. Simmer for one minute, then turn off the heat and use the residual heat to fry out the aroma of the chili. 4. When the temperature in the pot is no longer high, store it in a fresh-keeping box.

Method 2

Main ingredients: 100g chili pepper 1500g red pepper

1. Originally I wanted to add some fermented black beans, but I have high uric acid and cannot eat soybeans, so I changed the auxiliary ingredients to peanuts and sesame seeds. Friends who like spicy food can use all chili peppers. Since I have stayed in Guangdong for a long time, I can't eat spicy food that well, so this time I changed to using sharp peppers as the main ingredient and chili peppers as the auxiliary ingredient. I didn't take pictures of the ingredients I bought and the process of processing the ingredients. Here I found pictures on the Internet for reference. Okay, let’s get to the point.

2. The first step is to prepare the main ingredients (chili pepper, red pepper, garlic, ginger). Buy these main ingredients, wash them, chop them all up or use a machine to crush them. I use a food processor. For the auxiliary ingredients, we only need to process the green onions and cut them into sections, wash the cinnamon and peppercorns, and we can prepare the peanuts later. Anyway, you have to wait until the sauce cools down before adding it.

3. Step 2: Heat the pan and pour in peanut oil. I use rapeseed oil brought from my hometown, about 500ML. Put the chopped green onions, peppercorns, and cinnamon in. When they are almost dry, you can use a colander to scoop them out and discard them, so that the aroma can penetrate into the oil. 4. The third step is to fry the peanuts. If we are not making chili sauce, we usually only use a little oil to fry the peanuts. We happen to have a pot of ready-made oil here, so we can directly pour the peanuts in. This way the oil will be more fragrant. Just stir it a few times and it’s done. Then use a slotted spoon to scoop out the oil and set aside. 5. In the fourth step, pour in the mashed garlic and mashed ginger in turn. Stir to prevent it from sticking to the bottom of the pot (it generally won't burn because of the oil). When it changes color, you can pour in the two kinds of peppers in turn and stir. Because of the peppers, you will find that the color becomes more and more beautiful, and red oil will appear. It will slowly become viscous, and then we can add the seasoning.

6. Step 5: Seasoning. Pour in about 200-300ml of light soy sauce (light soy sauce is salty in itself, so if you don’t like salty food, you don’t need to add salt), salt, sugar, and white wine (adding white wine will make it last longer and more fragrant). Just add the right amount. The taste is basically ready. (PS: We only use light soy sauce as seasoning at home. We don’t use any chicken essence, thirteen spices, or MSG. Isn’t it said that these are not good to eat? Haha.) Basically, just put these in and you can adjust the saltiness yourself. Then turn off the fire

7. Step 6: Sesame. Since I am using raw sesame this time, I have to put it in the hot oil. If you are using cooked sesame, you can wait until the sauce is cool before putting it in.

8. Step 7. While we wait for the chili sauce to cool down, we prepare the crushed peanuts. The peanuts have been fried before, and you can also buy cooked peanuts directly. If you have a food processor at home, use it to grind the peanuts into crumbs. If you don’t have a food processor, put them in a bag and then crush them with something.

9. The last step is to pour the peanuts in and mix evenly. Since we have fried the peppers and garlic with oil to dry out the moisture, and then added white wine, they can generally be stored at room temperature for 1-2 weeks, and can be stored longer in the refrigerator. When eating, do not let them get wet, otherwise they will easily go bad.