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1
Preparatory steps: first wash the peppers, dry them, remove the pepper heads and peel the garlic -
2
Chop the chili pepper and garlic -
3
Mix the chili and garlic together, add an appropriate amount of salt and a small amount of white sugar and white vinegar and stir evenly -
4
To the potPour peanut oil into it because the chili sauce I made this time has more peanut oil than in the photo -
5
When the oil starts to bubble, add the stirred chili garlic paste and cook over low heat until the oil bubbles and it is done -
6
When finished, put it in a basin and let it cool -
7
Canning and sealing
Tips
1. You can control the amount of salt, white vinegar and sugar by yourself. Add more salt for better storage (not too much)
2. Add more oil for better preservation (the first time it was because there was too little oil, then the peppers changed color after a while)The color remains red when soaked in oil)
3. Don’t boil it for too long. It’s easier to get angry when you eat.