How to make garlic and pepper sauce

Eating chili peppers has become an eating habit for many people. In the south, due to the high humidity, people can remove moisture from the body by eating chili peppers. However, for people in the north, eating too much chili peppers can easily cause getting angry. In addition to eating peppers directly, you can also make them into a sauce. The method of making garlic and chopped pepper sauce is not complicated. The main ingredients are garlic, red peppers, salt, etc. Just be sure to mix them in the right proportions when making it.

Method 1

The general processing techniques are as follows:

1. Raw materials: garlic, fresh or dried red pepper, thickener, salt, etc.

2. Raw material processing: peel and mash fresh garlic. Wash fresh red peppers and blend them into pulp. You can also blend them with garlic. The ratio of the two varies depending on local tastes. If you like garlic flavor, add more garlic; if you like spicy flavor, add more chili. The ratio of garlic to red pepper is generally 1:1 or 0.5:1. After mixing into a paste, it is heated.

3. Heat and concentrate: The thickener can be 1-2% carrageenan, or 0.7-1% sodium alginate. The sodium alginate should be soaked in five times the amount of water and heated over low heat to form a uniform colloid. For example, carrageenan can be added directly to the garlic chili sauce and heated to boil because it is in powder form. Sodium alginate must be in a uniform colloidal state before it can be mixed and heated with the garlic chili paste. Add 4-5% salt, 0.2-0.3% cyclamate, and 0.05% potassium sorbate to the slurry, mix them together and heat until they boil into a sauce and then can be bottled.

4. Bottling: Use 200g four-twist glass bottle. Be careful not to contaminate the bottle mouth when bottling. The bottle mouth should be about 0.8 to 1 cm away from the top of the raw material. After bottling, add 2 to 3 mm thick sesame oil on top of the raw materials and then seal with a lid.

5. Sterilization: Heat in boiling water at 100 degrees Celsius for 15 to 20 minutes.

6. Cooling: Use step-by-step cooling method to obtain the finished product.

Method 2

Ingredients

Ingredients

150g red pepper, 70g garlic

Ingredients

White vinegar, salt, sugar, tomatoes, ginger

practice

1. Prepare the materials

2. Rinse with clean water

3. Peel garlic and ginger

4. Chop all materials

5. Put it in a food processor and blend it into juice

6. Pour into the wok, add white vinegar, salt and sugar, bring to a boil and then simmer over low heat.

7. Cook until thick

8. Put into container

Method 3

Ingredients

Fresh red pepper

Garlic

Ingredients

White sugar amount

Salt

Sweet noodle sauce

White vinegar

Vegetable oil

practice

1. Wash the red peppers, remove the stems, and steam them in a pot for 5 minutes after the water boils.

2. After the steamed peppers have cooled, chop them finely with a knife.

3. Peel the garlic and chop it into fine pieces with a knife.

4. Add appropriate amount of vegetable oil to the pan. When the oil is hot, pour in a large tablespoon of sweet noodle sauce and stir-fry over low heat.

5. Add one tablespoon of white sugar and stir evenly.

6. Pour in 50 grams of white vinegar (brewed white vinegar, blended white vinegar is not recommended) and stir well.

7. Pour in the chopped chili and stir-fry over low heat.

8. When the chili sauce becomes thick, add appropriate amount of salt.

9. Turn off the heat, pour in the minced garlic and stir-fry evenly. If you don’t like the taste of garlic, put less minced garlic or add the minced garlic and stir-fry for a few minutes before turning off the heat.