Garlic Chili Sauce
1.
Wash the peppers and let them dry slightly. I chose this big red pepper. The finished product is not too spicy. If you like spicy food, you can choose small hot peppers, which will be more ecstasy
2.
Peel the peppers and cut into pieces
3.
Wash the tomatoes and cut into pieces
4.
Whole sliced tomato and pepper cubes
5.
Break it with a food processor
6.
Put all the crushed pepper and tomato juice into the pot
7.
Weigh the salt and sugar
8.
Add the sauce, sugar, and salt. 400 grams of noodle sauce is just a bag, and all commercially available noodle sauces are fine.
9.
Stir well
10.
Start to boil the sauce. I used an automatic pot, manual program, maximum firepower, and timed 35 minutes
11.
The automatic pot does not stick to the bottom and does not overflow the pot, which is more trouble-free. You can also use a soup pot, but you should keep stirring to avoid mashing the pot, and when the hot sauce becomes thick in the later stage, it will bubble up to avoid splashing on your body.
12.
Weigh good vinegar and chicken essence. The chicken essence can be omitted, the pepper itself is very delicious
13.
Cut garlic into garlic
14.
After the cooking process is over, add vinegar and chicken essence and stir well
15.
After the chili sauce cools, add the garlic chopped on top and stir well
16.
The boiled hot sauce is much darker in color. I started to make it in the afternoon. When it’s ready, it’s dark. While the hot sauce is cool, find some glass bottles, wash them, put them in a pot of cold water, and boil them again. Sterilize in 5 minutes, take it out and let it dry naturally, use it for hot sauce, it can be stored for a long time
17.
The hot sauce in the bottle is beautiful
Tips:
1. The bottle for the hot sauce must be sterilized. The hot sauce I made by myself can be stored for a year if it is not opened, but if it is opened, it must be stored in the refrigerator and the cakes should be eaten within 10 days. It can be packed in a small bottle, so as to prevent a large bottle from being broken after opening.
2. If you are not using an automatic pot, you must keep stirring in the later stage to avoid big bubbles after the sauce becomes thick and splashed on the body.
