How to make chili sauce

Chili sauce is mostly produced in Sichuan, and there are two types: oil-based and water-based. The oil-based one is made with sesame oil and chili peppers, and is bright red in color, with a layer of sesame oil floating on it, and is easy to store; the water-based one is made with water and chili peppers, and is bright red in color and difficult to store. Below, the author shares several methods of making chili sauce.

Garlic Chili Sauce

Method: Fresh chili peppers, a few red peppers (people who like spicy food can use all chili peppers), 500 grams of tomatoes, a piece of ginger, and two heads of garlic. Put the above ingredients in a blender and blend them into a paste. Put a small bowl of water in a wok and cook over medium heat. Add all the pastes to the wok and boil the sauce (half of the garlic paste should be added last). Add salt, sugar (a little), and half a bottle of rice vinegar while boiling. Remember to stir with a spoon to prevent sticking to the wok. Turn off the heat when it turns from thin to thick, then add some MSG and the remaining garlic paste. Bottle it after it cools down.

Tips: This chili sauce can definitely compete with the famous garlic chili sauce on the market. Another trick is to pick up a small piece of sour old radish from the kimchi jar and mix it with tomatoes, the sauce will taste especially fragrant.

Chop fresh chili peppers

Method: 100 grams of fresh chili pepper, a little salt and white wine. Chop the chili pepper into small pieces, but be careful not to get your hands too spicy. It is best to wear rubber gloves when cutting. Put the pepper into the bottle while cutting it, add salt, and press it down with clean chopsticks. Finally, sprinkle some white wine and seal it. It can usually be eaten in about 3 days.

Tips: Add a little when eating noodles, and add a spoonful when cooking. It is very fragrant and appetizing.

Sweet and spicy noodle sauce

Method: 100g doubanjiang, 100g peanut butter, 200g sweet noodle sauce, 1 spoon of oyster sauce, a little pepper, rock sugar, minced ginger, minced garlic, minced green onion, 30g chopped dried red pepper, vegetable oil, balsamic vinegar. Chop the doubanjiang into puree, put it into a bowl with peanut butter, sweet noodle sauce and oyster sauce, and stir well to make a mixture. Heat the pan, pour in plenty of oil, and stir-fry the minced ginger, garlic, green onion and chili until fragrant, then pour the mixture into the pan, and then use a spatula to stir it evenly over low heat.

Tips: When making the sauce, do not stir or stir-fry, but slowly mix it evenly. When small bubbles appear evenly in the pot and the aroma is overflowing, add pepper powder and rock sugar and mix well. The sauce is bright red and has a mellow taste. After it cools naturally, put it into bottles and make sure to seal it.