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1
Buy small peppers, wash them with water and remove the stems. Pick out the broken ones and discard them. -
2
Peel off the skins of two garlics and take them out with the peppers to dry them in the sun. One day is enough. -
3
Chop the chili pepper and garlic into fine pieces, the thickness can be determined by yourself. (I was afraid of hurting my hands this time, so I smashed them with the dry grinding cup used to squeeze juice, haha) -
4
Put an appropriate amount of salt and oil. The salt is half more than the usual amount for cooking. Not enough salt will cause it to go bad, and too much salt will be too salty. -
5
After stirring, put it into a clean bottle without water, tighten the lid and put it in a cool place. It will be ready to eat in about 10 days. It is better to refrigerate after opening the lid. You can usually add some when steaming fish heads or eating kimchi to increase the flavor.