Sichuan chili sauce recipe

I don't know if you have ever tried Sichuan chili sauce. It is very delicious. I would like to recommend one to you:

1. Prepare materials:

Chili, garlic, salt, strong liquor (note, it must be strong liquor), and bottle.

Note: During the entire production process, you must not use anything with water or oil! And the materials cannot contain water!

Preparation: Wash the peppers and garlic and dry them! (Make sure to dry them!) Wash the knife and cutting board and dry them!

2. Sichuan chili sauce manufacturing method:

2. Then chop the chili and garlic separately. The ratio of chili to garlic can be adjusted according to personal preference.

3. Just break it into pieces to your satisfaction.

4. Mix the crushed garlic and chili, then sprinkle with salt.

5. Add strong liquor. Don't put too much, or the chili sauce will be more juicy. Just add a moderate amount.

6. Mix the chili sauce evenly and it’s done! Remember to wear disposable gloves when doing it, otherwise your hands will be very uncomfortable from the spicy chili!

7. Finally, put it into the bottle and seal it! It can be eaten after one month! Remember not to open the bottle in the middle! The finished chili sauce can be stored in the cupboard, no need to put it in the refrigerator. It will not go bad even if you eat it for a year! The longer it is, the more fragrant it will be!

Of course, there is another premise: the utensils used to take the chili sauce should not be stained with water or oil, otherwise the chili sauce will deteriorate if it touches water or oil. The bottle must be relatively airtight.