1. Wash the fresh red peppers and dry the surface moisture. I’m afraid it’s too spicy, so I chose a less spicy pepper. This kind of chili meat is thick and low in spiciness
2. Peel the garlic, slice the ginger into the food processor
3. Add a little white vinegar and stir it with a stirring gear
4. Diced pepper
5. Pour the chili and stir into a paste
6. Peeled apples
7. Cut into pieces
8. Add sugar and salt and stir to make a paste
9. Finally add the cooked glutinous rice flour and stir for 10 seconds, mix well and serve as a hot sauce paste
10. Sterilize the sealed box with boiling water to ensure that there is no oil and water. Fill the stirred hot sauce paste, seal it for about 1 week, and let it ferment
11. It’s been sealed for two weeks and you can eat it anytime.
