1.
Wash the red peppers, remove the green stalks, dry them or damp them with kitchen paper, and plan to peel them.
You can remove the chili seeds if you are afraid of spicy
2. Cut the chili into sections and garlic together with the cooking and smash, any thickness
3. Add salt, sugar, and white wine, mix well, put it in a sterilized glass container, seal it, and refrigerate it for one week before eating.
Tips:The glass container for the chili sauce needs to be sterilized in advance with boiling water, and the water will evaporate to dryness before use.
The whole process of making chili sauce must be free of oil and water.
The spoon used to scoop the chili sauce should also be oil-free and water-free.
