Correct method and detailed steps of self-made fresh Chili sauce

My family likes spicy food. The homemade Chili sauce is delicious. You can stir-fry dishes, mix cold dishes and mix noodles.

Materials?

A catty and a half of red pepper.

Half a catty of garlic

Pear 1

Proper amount of salt

Sesame oil right amount

Ginger half piece

Onion 1 root

How to make fresh Chili sauce by yourself?

Pepper can be very spicy morning pepper. I use long pepper, which is not particularly spicy. Wash the ingredients and dry the water.

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After the garlic is dried, cut off the head.

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Peel the pears for later use. Pears with more water are better, which can make Chili sauce very refreshing.

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Wash and dry ginger.

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Dried onions for later use.

Chopping ingredients is convenient for cooking cups. Add salt when you break. How much salt to add depends on your taste. I will add more.

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Finally, apply a layer of sesame oil and Chili sauce.

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I made such a big bottle at a time.

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Method 2:

As far as I can remember, in the autumn pepper harvest season, my mother always makes several cans of Chili sauce by herself. I still clearly remember the scene when my mother made Chili sauce when I was a child. Now my mother is gone. I saw red pepper in the supermarket yesterday, and suddenly I missed my mother and the smell that belonged to my mother.

Materials?

2000 grams of red pepper

500 grams of garlic

200 grams of sugar

200 grams of salt

Tomato? four

Two apples

Lemon? Half (for sealing)

400 grams of tender ginger

Peanuts? Break 200g

Sesame 100g

2 onions

400 grams of bean paste

How to make fresh Chili sauce by yourself?

Chop the red peppers and add some green peppers according to your preference.

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Chop the tomatoes for later use.

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Chopped onion

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Garlic and Jiang Mo.

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Partial component collection

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Stir-fry Chili peppers in an oil-free pan, and put sugar and salt when there is no water? Stir the bean paste for a while, then add the chopped apples and tomatoes? Stir-fry until the water comes out, then stir-fry for a while, and finally add garlic, Jiang Mo, peanuts and ginger, and continue to stir-fry until fragrant.

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Continue to stir fry and boil, and the whole process must be kept stirring, without a drop of oil.

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The finished product can be cooled and bottled.

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