Name: Homemade Chili Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Red chili; 100g garlic; 50g Chaotian Pepper; 1 teaspoon Miso; 1/2 teaspoon Vinegar; 1 teaspoon salt; 2 teaspoons sesame oil; 1 teaspoon Soy sauce; 1 teaspoon White sugar; Some Cooking oil

Homemade Chili Sauce

by Sang Dolma

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Xiansen is addicted to spicy food, so he has to have chili for every meal. Now that the child grows up, in order to take care of the child's taste buds, he will not rely on him for every meal. The first thing to consider is the child's taste. So the table must have an extra pot of seasoning-chili sauce, a bite of a dish, a bite of chili. As a northerner, I still don't understand it. You can change several cans a month, it is better to try to make one at home. After purchasing a wall-breaking machine, I thought at first that making chili sauce must be great. Really, I was shocked by the crushing and high-speed operation. It can release all the flavor of the chili, and the chili sauce is quite flavorful.

Homemade Chili Sauce

1. Wash the Chaotian pepper and red pepper, peel off the tail part, peel the garlic and set aside;

2. First put the two kinds of peppers into the wall-breaking machine, and start the sauce program to break them;

3. Then add garlic and smash into minced pieces;

4. Pour enough oil into the pot, when the oil is hot, add garlic and chili in turn and saute;

5. Add soybean paste, light soy sauce, salt, sesame oil, white sugar, and vinegar. Turn the heat to a low heat and continue to fry to avoid sticking to the pot;

6. Stir-fry until all the water has evaporated, and the pepper in the pan changes color, and it can be taken out.

Tips:
1. When frying, the amount of oil is 2-3 times more than normal frying, which is more convenient for storage;
2. This chili sauce can not only be used as a seasoning for stir-fry, but also noodles are great;
3. The frying process requires constant frying to prevent the bottom of the pot from sticking.