How to make homemade green chili sauce

Green chili sauce is also a common method of making homemade chili sauce. It mainly requires green peppers, garlic, an appropriate amount of ginger, a small amount of peppercorns and sesame seeds, an appropriate amount of white vinegar, white sugar and white wine. Adding white wine can increase the freshness of the ingredients and increase the shelf life of the chili sauce. After the green pepper sauce is made, it has a fresh fragrance and has a good effect in promoting appetite.

Ingredients for homemade green chili sauce : 1/2 pound of green pepper, 2 slices of garlic, 1 small piece of qiang [spices]: 1 handful of Sichuan peppercorns, 1 handful of sesame seeds [seasoning]: 1 tablespoon of white wine, 1 tablespoon of white vinegar, 1 1/2 tablespoons of white sugar

Method 1. Chop the green pepper, garlic and qiang for later use. If there is too much water, drain it through a sieve. 2. Heat the oil, use plenty of oil, heat the oil until white smoke comes out, add the peppercorns (a handful) until the fragrance overflows, discard the peppercorns, and keep the oil. 3. Add a large handful of sesame seeds, add the chopped green pepper, garlic and qiang and stir-fry until fragrant. 4. Add seasoning, salt, and a little soy sauce for seasoning. 5. After cooling, bottle and put in the refrigerator for use at any time

Method 2

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 3

IngredientsA. 200 grams of pointed red peppers, 80 grams of salad oil, 60 grams of minced garlic, B. 45 grams of soy sauce, 45 grams of miso, 20 grams of rock sugar, 20 grams of white vinegar, 8 grams of salt, 3 cups of water, C. 20 grams of cornstarch, 80cc of cold boiled water. Method: 1. Peel the stems of the peppers, chop them, put them into a pot, add salad oil and minced garlic and stir-fry until fragrant. 2. Add ingredients B and cook over medium-low heat for about 7 to 8 minutes. 3. Finally, add the mixed material C and thicken it. Turn off the heat and wait for it to cool before canning.