How to make chili sauce with chili peppers

Finger pepper, also known as Chaotian pepper, is a small pepper that is quite spicy. Many people like to use Chaotian pepper to make chili sauce, which has a spicy taste and is very good at promoting appetite. It is best to add some garlic when making chili sauce, which can increase the taste and make it richer. As for the ratio of chili and garlic, it depends entirely on your personal taste. Chop the chili and garlic separately, add other ingredients, and you can start making it.

How to make chili sauce with finger peppers Ingredients: chili, garlic, salt, strong liquor (note, it must be strong liquor), bottle Method 1. Wash the chili and garlic and dry them! (Be sure to dry them!) Also wash the kitchen knife and cutting board and dry them. 2. The ratio of chili and garlic can be adjusted according to personal preference. Then chop the chili and garlic separately. 3. Just break it into pieces to your satisfaction. 4. Mix the crushed garlic and chili, then sprinkle with salt.

5. Add strong liquor. You don’t need to put too much, as the chili sauce will have more juice. Just put a moderate amount. 6. Mix the chili sauce and it’s done! Remember to wear disposable gloves when doing this, otherwise your hands will be very uncomfortable from the spicy pepper! 7. Finally, put it into the bottle and seal it! Seal it and eat it after one month! Remember not to open the bottle midway! Tips 1: Just store the prepared chili sauce in the cupboard, no need to put it in the refrigerator. You can eat it for a year without going bad! The longer it lasts, the more fragrant it will be! 2. Of course, there is another prerequisite. Every time you take the chili sauce, the utensils must not be contaminated with water or oil, otherwise the chili sauce will deteriorate if it comes into contact with water or oil.

Method 2

Ingredients: 100g fresh chili, 30g dried shrimp, 50g garlic, 50g shallot, 200cc salad oil, 10g shrimp paste, 2 teaspoons salt, 2 tablespoons fine sugar, 1 teaspoon chicken powder. Method: 1. Wash and drain the fresh chili, mince the garlic and shallot; soak the dried shrimp in boiling water for about 5 minutes, drain and chop for later use. 2. Heat salad oil in a pan until it is about 60°C, then add the minced garlic and shallot from step 1 and stir-fry over low heat for about 1 minute. 3. Add shrimp paste and chili powder from step 1 to the mixture from step 2 and continue stir-frying over low heat for about 5 minutes. 4. Add dried shrimp, salt, sugar and chicken powder, and stir-fry for about 2 minutes.

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