Garlic Chili Sauce
1.
Prepare the ingredients
2.
I use this sauce, it is not salty, and it has watercress in it, but the sauce is very light in color
3.
Put the tomatoes in a steamer and steam for 10 minutes. Hot pepper, diced Hang pepper, crush the garlic with a garlic press
4.
Peel the steamed tomatoes and cut into large pieces
5.
Use a meat grinder instead of a cooking machine, otherwise it will become juice. If you don’t have a meat grinder, you can use a knife to cut into small cubes.
6.
Add green onions and peppercorns to the garlic bowl, which can be scallions, scallions, and anything else, for seasoning, heat the pan with oil, pour it into the bowl and cover it for a while
7.
Stir the sauce into the tomatoes, stir evenly and boil in the pot, turn off the heat when the bubbles are up, and bring it out (Stir it all the time while cooking, don’t paste the pot)
8.
Pick out the green onions and peppercorns from the garlic paste, pour them into the cooked sauce, add salt, and mix well.
Tips:
I really can't give you an accurate figure for the amount of salt. You can add it according to your taste. Let the prepared sauce cool and put it in a bottle without water droplets, and keep it in the refrigerator. I generally don't do too much. Xiansen works in the field all year round, and eats a lot of time by himself, and forgets to eat after leaving it alone. Everyone try not to do too much
