How to make chili sauce from dry yellow sauce

It is also a good idea to use fresh green peppers to make chili sauce. The finished chili sauce has the fresh flavor of green peppers. You can choose medium or non-spicy peppers according to your preference for spiciness. You can prepare clean glass bottles or small jars to make the sauce. Before making it, you should slightly scald the container with boiling water so that the chili sauce can be preserved longer.

How to make chili sauce with fresh green peppers

Ingredients: 15 ml vegetable oil, 20 fresh green peppers (spicy), shredded, 3 cloves of garlic, chopped, half an onion, chopped, 4.5 grams of salt, 450 ml water, 225 ml distilled apple cider vinegar. Method: 1. Take a medium-sized heat-resistant glass or enamel pot, place it on high heat, add oil, peppers, garlic, onion and salt and stir-fry for 4 minutes. Then add water and cook for 20 minutes, stirring constantly. Turn off the heat and let the mixture cool to room temperature. 2. Transfer the mixture to a food processor or blender and puree. Stop, slowly add vinegar, and stir a few times. 3. Pour the mixed sauce into a sterilized sealed jar and close the lid tightly. This jar of chili sauce will keep in the refrigerator for up to 6 months.

Method 2

Green peppers with sauce: Choose green peppers without insect damage or rotten grains, wash them, dry them and put them in a jar, adding a layer of peppers and a layer of salt.

Finally, use a heavy object to press the peppers tightly (100kg of fresh peppers plus 16kg of salt). After marinating for 3 days, drain the brine, boil it and cool it, then put it into a jar together with the peppers, seal it, and place it in a cool place for about 5-10 days before eating.

Things to note when choosing a good chili sauce

1. Color identification: Good quality sauces are reddish brown, brownish red or yellow, shiny, glossy and lustrous; inferior quality sauces have a darker or lighter color; inferior quality sauces have a dull and dull color;

2. Shape identification: You can check its viscosity in bright light to see if there are mold, impurities and foreign objects. Good quality sauces have moderate viscosity, are neither dry nor watery, have no mold or impurities. Substandard sauces are too dry or too watery. Low quality sauces have mold, impurities and maggots.

3. Odor identification: Take a small amount of sample and smell it directly, or smell it after heating it slightly. Good quality sauces have the aroma of sauce and ester, without other peculiar smell; inferior sauces have a light aroma that is not strong; inferior sauces have bad smells such as rancidity or mold;

4. Taste identification: When conducting sensory identification of the taste of sauces, you can take a small amount of samples and place them on the roof of your mouth and taste them carefully with your tongue: good quality sauces are delicious, crispy and soft, salty and tasty, with the common taste of bean paste or noodle sauce. Chili bean paste may have a rusty taste, and there is no other unpleasant taste; inferior quality sauces have bitter, astringent, burnt, sour and other strange smells.