The practice of Chili sauce

The most authentic method of Chili sauce is as follows:

Ingredients: 5 kg of red pepper, 250 g of salt, 300 ml of high-alcohol liquor and 20 ml of rice vinegar.

Step 1: soak the red pepper in salt water for 5 minutes, then rinse it with running water, and then expose it to the sun for 1-2 hours until the water on the surface of the red pepper is completely volatilized.

Step 2: Pedicel the red pepper, and then chop the red pepper into mung bean-sized pieces. If you like big Chili sauce, you can cut it into pieces the size of soybeans.

Step 3: Put all the salt, 250ml high-alcohol liquor and rice vinegar into the Chili sauce, then stir it evenly and let it stand for 20 minutes.

Step 4: put the Chili sauce into a glass bottle, then pour 50 ml of high-alcohol liquor into the bottle, cover it with a sealing cover, put the Chili sauce in a cool and ventilated place, and wait patiently for 1 month, and the Chili sauce can be eaten.