Ingredients:
A. 500g red chili peppers
200g small chili peppers
120g garlic
Sichuan peppercorn, to taste
B. 20g salt
30g rock sugar
1 tablespoon rice wine
Instructions:
Wipe the washed chili peppers dry with a paper towel.
Use a food processor to crush garlic, red chili peppers, and small chili peppers in order.
Pour 400ml of oil into a pot and heat over medium heat. Add the mixture from step 2 and stir-fry until the water content is reduced.
Put Sichuan peppercorns in a sieve and fry them briefly on the surface of the oil before removing them directly.
After the bubbles in the oil become less, add ingredients B to season the sauce.
Turn the heat down and simmer until the sauce is fragrant and no longer releasing steam.
Pour the finished chili sauce into a sterilized glass jar and refrigerate for 2-3 months.
30 янв 2019
