The production process of green pepper sauce, this year's thin-skinned green pepper is particularly cheap, the supermarket is slender and long, the curved thin-skinned fresh pepper turned out to be about 1 yuan 3 a pound, the normal price of this season in previous years was about 10 yuan, bought a large bag of green pepper is only more than two yuan, go home green pepper sauce to make, this is my first time to make green pepper sauce, I have seen my mother make red pepper sauce before, it seems to be marinated after grinding it with a machine. I checked the production method of green pepper paste on the Internet, there are roughly two methods, one is to wash and dry the green pepper and then stir-fry it in a pot and then chop it and put the condiment, and the other is to wash and dry the green pepper and grind it directly after drying, and then put the condiment and then grind, and then pour it into the container for refrigeration and preservation, and eat it at any time. I chose the latter production method, take more than a pound of green pepper and two garlic peeled together, wash and dry together, after simple chopping, put it in the meat grinder to grind, stop when the observation is not too broken, put salt, light soy sauce, vinegar, cooking oil (cooked), white sugar, the amount is about twice the amount used for stir-frying, and then continue to grind, after ten seconds, pour into a clean container and put it in the refrigerator for refrigeration and preservation, eat and take out at any time. Today is the third day of pickling, and the taste is really good, more popular than stir-fried dishes [croak].
