How to make red chili sauce

Many people like to eat chili sauce. Chili sauce has a good effect in promoting appetite and is a good accompaniment to rice. In particular, many people like to make chili sauce by themselves. The chili sauce made in this way has no additives, is more hygienic, and tastes healthier. Moreover, chili sauce can also be used to make some delicious dishes. It is also a very good condiment. It is not difficult to make it by yourself, and there are many ingredients to choose from.

How to make red chili sauce

Ingredients: 180g red pepper, auxiliary ingredients: appropriate amount of ginger, appropriate amount of garlic, 2 spoons of salt, 1 spoon of chicken essence

1. Prepare fresh chili peppers and remove the stems.

2. Wash the peppers and cut them into sections.

3. Add pepper to food processor and add salt.

4. Add ginger and garlic.

5. Crush in a food processor.

6. Pour the chili sauce into the glass jar and store it in the refrigerator.

Cooking tips 1. Choose smooth, fresh red peppers without worm holes. 2. The chili sauce with ginger and garlic is more fragrant.

Ingredients for homemade chili sauce : 200 grams of dried chili, a little white sesame seeds, a little minced garlic, and an appropriate amount of pepper powder. Method: 1. Wipe the dried chili clean with a cloth, and be sure not to get it wet. After removing the seeds, put it into a food processor and crush it. Pour into a bowl and set aside. Chop the garlic cloves into minced garlic and set aside. 2. Pour the minced garlic into the chili powder, then add a little salt, pepper powder, a little light soy sauce, and white sesame seeds, mix well and set aside! 3. Pour more oil into the gasoline pot. When the oil temperature reaches 80%-90% hot, slowly pour the boiled oil into the bowl of mixed chili powder, stirring constantly until everything is mixed well. You can add more oil to make red oil, and the chili will not dry out after being left for a long time!

Ingredients for Korean chili sauce : A. 60g glutinous rice flour, 50cc water, B. 50g miso, 20g fine sugar, 20g chili powder, C. 1/2 tsp vinegar, 1/2 tsp wine, 1/2 tsp salt. Method: 1. Mix ingredient B evenly and set aside. 2. Mix glutinous rice flour and water, knead into a dough, divide into 2 equal parts and flatten. 3. Bring a pot of water to a boil, put the flat dough in one by one and cook until it floats, then cook for another 2 minutes, pick it up, add the ingredients in step 1 while it is still hot, stir thoroughly, then add ingredient C and mix well. Uses: Widely used as a base for stir-frying, mixing and dipping in various dishes. Note: The finished chili sauce should be placed in a clean, unsealed container. The freshly made Korean chili sauce is red in color. As it ferments longer, the color becomes darker and the taste becomes more mellow.