Homemade Chili Sauce
1.
Wash the fresh peppers, remove the handles, and dry the surface water, and chop them to the thickness of the picture above.
2.
Pour in rapeseed oil, sesame oil and heat to 30% heat, add ginger and garlic and fry until half charred, then remove, pour in chopped chili, add salt and sugar, and simmer slowly with minimal fire, you can see In the picture above, there are a lot of foam floating on the side of the pot, which is the water produced by the boiling process of the pepper
3.
When the foam is completely gone, it is basically fine. This process requires patience. You must keep turning the peppers, otherwise it will be easy to stick to the bottom, about 20-30 minutes. At this time, turn on the high fire and the sugar we put in before will work. . 1: It is better to add a little sugar and add chicken essence to extract the umami flavor of the pepper, but the amount should be controlled, basically 1 to 2 tablespoons, and add or subtract according to the actual amount of boiled pepper. 2: Coloring, the sugar will caramelize in the process of boiling, making the color of the chili oil brighter! The process of turning on the fire takes about 2 to 3 minutes. You need to turn it more quickly and add the chicken essence at the same time. After it cools, you can bottle it.
Tips:
Note: Don't boil the chili too dry, it tastes bad, just leave out the froth.
To tell the truth, I can eat hot sauce like Laoganma directly with a spoon. It is not spicy enough. Friends who like to eat extra spicy can try it. Maybe you don’t like the smell of spice in the hot pepper sauce bought in the supermarket. Maybe you don’t have the spiciness that can satisfy you, try this chili sauce, the pure spiciness can make you aftertaste for 3 days
