In addition to putting salt in the chili sauce, this seasoning can not be less, bright and attractive and spicy, and it is not bad to put it for half a year
Autumn is the harvest season, all kinds of grains, vegetables, fruits are in the harvest season, so the price is also very cheap, recently the market sells more red peppers, see many people buy 5 pounds, 10 pounds, do not ask, this is to buy home to make chili sauce.
For many people who like to eat spicy, almost every meal is not spicy, the family has several bottles of chili sauce, stir-fry stew steamed vegetables to two spoons, not only sell good, but also increase appetite, lazy do not want to cook rice, simply cook some noodles, scoop a spoonful of chili sauce mixed to eat, it is also quite enjoyable.
Chili sauce all over the country has a local practice, I made this garlic pepper sauce these two days, I have used more than ten years of the recipe, the method is relatively simple, the pepper is chopped or crushed with a blender, plus a certain proportion of salt, garlic, ginger and other seasonings, there is a taste of the material can not be less, that is, high liquor, stirred evenly after putting into the glass bottle refrigerator refrigeration preservation, eat as you go, can eat for more than half a year.
The following will be the garlic minced chili sauce detailed method and recipe to share, take advantage of the autumn pepper cheap to buy more, their own additive-free and fragrant and spicy, eat healthier and more assured.
<h1 class="pgc-h-arrow-right" data-track="6" > [homemade garlic chili sauce].</h1>
Ingredients used: 1200 grams of red pepper, 3 heads of garlic, 100 grams of ginger, 120 grams of salt, 30 grams of sugar. High liquor 50 g.
Preparation steps:
1, pepper first do not go to the stem, rinse with water twice to clean up, put aside to spread out to dry, pepper can not have raw water, otherwise the good chili sauce can not be stored for a long time. If the pepper stalk is removed first, the raw water will easily enter the pepper from the pepper stalk, which is a point of attention.
2, prepare salt, sugar, high liquor, I use 56 degrees of two pot head, high liquor has the effect of antiseptic and flavoring, do not omit.
3: Cut off the stems of the dried peppers first, then cut them into small pieces, and if you don't bother, you can chop them directly with a knife.
4, I am using the grinding filling machine, put the pepper segment in, cover the lid for 20 seconds to get it done, the pepper should not be twisted too broken, a little grainy to eat better, because the pepper is more, to be divided into 3 to 4 times to all be twisted.
5, garlic 3 heads peeled peeled garlic cloves, a piece of ginger scraped off the skin, like to eat garlic flavor can add another head of garlic.
6, then put the garlic and ginger into the stuffing machine, and also cover the lid for about 20 seconds.
7, the stranded pepper, garlic, ginger are put into a waterless and oilless basin, add salt, sugar, salt dosage of 10%, too little salt is easy to deteriorate, storage time is short, if you do less appropriately reduce the amount of salt is still OK, after all, soon to eat.
8, add some high liquor, wear disposable gloves to stir repeatedly, need to pay attention to the entire operation process, the container cutting board should ensure that it does not dip into raw water and oil, so that the chili sauce can be stored for a long time.
9, the glass bottle in advance with boiling water, to ensure that the bottle has no raw water and no oil, the stirred garlic pepper sauce into the bottle, at room temperature for a few days, and then put into the refrigerator refrigeration preservation, each time you eat, with a clean water-free oil-free spoon to take out.
<h1 class="pgc-h-arrow-right" data-track="18" > Cooking Tips:</h1>
1, precautions I basically wrote in the steps, that is, from the beginning to the end of the operation to ensure that there is no raw water and no oil, whether it is the hand, or the cutting board, kitchen knife, and various containers, should pay attention to.
2, peppers with their favorite good, like to eat spicy to buy millet pepper, Hangzhou pepper, other peppers are not so spicy.
3, the proportion of salt is usually 10% of the pepper, add a certain amount of high liquor, so that long-term preservation will not deteriorate.
4, the prepared chili sauce can be eaten after a few days, but it is better to eat it after more than 20 days of pickling, because after 20 days of pickled food, the content of nitrite will be reduced to the minimum, and it will be healthier to eat.
Autumn all kinds of pepper harvest, lukewarm weather, but also the best time to make chili sauce, like to eat spicy friends, chili sauce to do it, do clean and hygienic more assured, red bright tempting and fragrant and spicy more than addictive.
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