Authentic green chili sauce, no need to boil in oil, no need to fry, 3 key fresh and spicy super rice, long preservation

Pepper sauce is also called pickled chili sauce or water chili sauce in some places, the green chili sauce is salty, fragrant and spicy, whether it is mixed noodles or bibimbap is good, fresh and spicy appetizing, and the method is simple, no need to boil in oil or stir-fry, the preservation time is also very long, can be put for about a year;                                                   

The green chili sauce you want to make is delicious and has a long storage time, and there are 3 key points;

The first key is to dry the water, after the chili pepper of the chili sauce is cleaned, it must be completely dried for the water, the chili pepper with moisture is easy to deteriorate when making chili sauce, which affects the shelf life;

The second key seasoning, the taste of green chili sauce should be slightly heavier when seasoning, and the seasoning can also extend the shelf life if it is slightly salty, subject to the weight of the chili pepper after drying the water, 40-50g of salt is used for a pound of chili pepper;

The third key liquor, when stirring the chili pepper, you should add some high-concentration liquor, which can make the chili taste better and more fragrant, and the bottle mouth of the chili sauce should be sealed with liquor, and the liquor should be sealed to avoid white flowers at the mouth of the bottle and avoid deterioration;

Pay attention to these 3 points, you can make delicious green chili sauce at home, fresh and spicy and endless aftertaste, friends who love spicy food will love it, you can put a little when cooking, mixed noodles, bibimbap, dipping steamed buns are also OK, friends who like it can try!

[Ingredients] 2000g green pepper, 500g millet spicy, 500g garlic, 240g salt, 120g sugar, 60g liquor;

【Preparation of green chili sauce】

1. Put the green peppers you grow at home in a big pot after picking them, clean them, don't remove the pepper stems when cleaning, avoid raw water from entering the peppers, and don't take out the peppers with insect eggs or damage;

2. After all the dishes are cleaned, put them on a large container, spread them out, dry the moisture on the surface of the peppers, and dry them in an outdoor ventilated place for about 1 hour;

3. Prepare some ingredients for chili peppers when they are air-dried, I used 500g millet spicy, 500g garlic, add millet spicy color to look better, but also add a little spicy, garlic can increase the flavor of garlic, the amount of these two ingredients can be added or reduced according to preference;

4. Clean the millet spicy, dry the water, remove the chili stem, and peel the garlic;

5. Dry the green peppers with water and remove the stems of the peppers;

6. Cut the chili pepper from the chili stem into sections, put it in a blender and stir it, stir it not too finely, it is more delicious with a little grain, and put it in a large basin for later use;

7. After all the green peppers are crushed, crush the millet spicy and garlic and put them together;

8. Add 240g of salt, 120g of sugar to the prepared chili pepper, 60g of liquor, stir well, this step must be completely stirred, the glass container is too small, transfer to a large basin, and completely stir the seasoning;

9. After stirring evenly, the chili sauce will come out with a small amount of water, it doesn't matter, at this time we can bottle it directly, take out the bottle prepared in advance, the bottle needs to be cleaned in advance, to ensure that it is waterless and oil-free, the chili sauce is packed in the bottle, and the chili water is not put in when it is loaded, because it is pickled with fresh chili peppers, it has not been fried, the water content is high, and the water will come out in the future, so the chili water that has come out should not be put in, and the bottle mouth should not be too full;

10. After packing, pour a little liquor at the mouth of the bottle to seal it, the liquor does not need too much, the cap of a two-pot head is about one-third of the amount, pour it on the surface of the chili sauce, cover the lid, seal, and be sure to close it tightly to avoid too much air entering and deteriorating;

11. The fresh, spicy and salty chili sauce is ready, according to the above method, it can be stored for about a year, and it is full of spiciness, not very salty, and the taste is just right;

Summary of the practice of green chili sauce:

1. Green chili sauce should be stored in a place away from light, where there is light, it is easy to cause the chili sauce to deteriorate, or it can be stored in the refrigerator, and it will not be bad if it can be stored for a year;

2. Every time you take the chili sauce, the tool should be waterless and oil-free, and eat it as soon as possible after opening;