Life is sweet, sour, bitter, and spicy. When it comes to spicy, one must mention chili sauce. As an indispensable seasoning in life, its uses are very diverse. Generally speaking, homemade chili sauce is very characteristic, with diverse and simple methods, and a more unique taste.

Method 1

Wash the red chili peppers, remove the stems, and steam for 5 minutes when the water boils. After cooling, finely chop with a knife. The ratio of minced garlic to chili is

Chili

Add Sichuan peppercorns to the pot when the oil is hot, stir-fry over low heat until fragrant, but do not burn. The ratio of Sichuan peppercorns to chili is

Chili

Pour in the chopped chili and stir-fry over low heat until the chili sauce becomes thick, then add fine salt and some sugar for seasoning as needed.

Pour the minced garlic in and stir-fry it, stir-fry until the garlic aroma comes out.

Method 2

Ingredients: chili powder, finely chopped soybean paste, chopped scallion, ginger, and garlic, salt, monosodium glutamate, and shaoxing wine as needed.

Method: Heat the salad oil to eight degrees and pour it into the prepared soybean paste to fry, then turn off the fire and mix in the chopped scallions, ginger, and garlic, and then pour the contents of the pot over the chili powder, mix it quickly while hot to make the soybean paste chili sauce. Remember not to put the chili powder directly into the pot to avoid burning the chili powder with oil.

Method 3

Materials

5 pounds of red chili peppers, 6 ounces of salt, 1 pound of sugar, 2 ounces of monosodium glutamate, 4 ounces of sugar, 1 pound of Douban sauce, 2 ounces of white vinegar

After buying the chili, wash it first and then place it on a bamboo mat to dry the water. I bought it the first day and made it the second day.