Garlic Chili Sauce

Garlic Chili Sauce

1. Choose fresh peppers, wash them without scars, and dry them. (The peppers should be rinsed with water instead of soaking. If they are soaked in water, the peppers will absorb some water. It is important to clean the peppers and then dry them)

2. Prepare the ingredients, peel the garlic

3. Remove the stems of the chili and cut into small pieces

4. Cut garlic into two cloves

5. Coarse ginger

6. Put the diced pepper into the food processor

7. Stir into crumbs (not too crumbly, but a little bit of chili lumps)

8. Add garlic and ginger and stir into crumbles

9. Pour all the ingredients into the basin, add salt and sugar, and stir evenly

10. Stand still for 15 minutes

11. Put it into the bottle and pour the white wine. After two days of fermentation at room temperature, put it in the refrigerator for two weeks before eating. (The bottle should be boiled in boiling water and allowed to dry until there is no water and no oil)

Tips:

1. All food materials and utensils must be water-free and oil-free.

2. Liquor should choose high-grade liquor.