Homemade Chopped Chili Sauce
1.
First, prepare chili, tender ginger, garlic, sugar, salt, 65 degrees Erguotou.
2.
Peel the garlic, wash it together with the chili and young ginger, and control the moisture for later use.
3.
Cut the pepper into sections at will, and cut the ginger into large slices.
4.
Use a meat grinder to mash the peppers, garlic, and tender ginger and place them in a basin.
5.
Then add 75 grams of salt
6.
Add 50 grams of sugar and stir well and marinate overnight.
7.
After bottling the next morning, pour a layer of 65-degree Erguotou on the surface to seal the surface of the chopped pepper sauce.
8.
Seal the mouth of the bottle with plastic wrap and then cover the lid, put it in the refrigerator after two days at room temperature, and store it in the refrigerator after 20 days.
Tips:
There must be no raw water and oil during the production process, otherwise it will be rotten. The surface of the chopped pepper sauce is sealed with white wine for preservative purposes.
My family doesn't eat spicy ones, so I use chili which is not too spicy. You can change it for very spicy ones if you like them.