Different chili sauce

Overview

Entering the hot summer days, it’s the season of making chili sauce again. In Sichuan, which is rich in chili peppers, almost every household makes chili sauce, and there are many ways to make it, including doubanjiang with bean paste (such as the famous Pixian Doubanjiang), some with spices, and some without spices. In our hometown, we always use the simplest method to brew the most natural and mellow chili sauce without adding any spices or watercress. This sauce becomes more fragrant as it ages, and the aroma can be smelled from across the room. It is an important seasoning for Sichuan cuisine, and it is also very good when mixed with rice and noodles.

Tags

• private kitchen
• homemade ingredients
• old man
• sichuan cuisine
• winter recipes
• edible salt
• garlic
• red pepper
• young ginger

Ingredients

Steps

1. 1 When choosing chili peppers, the first choice is local red chili peppers, which are usually mature and available in July and August. Erjingtiao peppers are quite spicy. My family doesn’t eat too spicy food, so I added a little bell pepper to neutralize the spiciness. You can also use red bell peppers to replace part of the Erjingtiao peppers. If you don’t like the smell of garlic, you can omit the peeled garlic. The garlic smell will not be obvious after the sauce is made.

   

2. 2 Remove the stems from the red two-wattle peppers (I realized in the picture above that the photo I took before cleaning the peppers is gone), wash them, and drain them. Wash the young ginger, or you can use old ginger. The purpose is to add flavor to the finished product.

   

3. 3 Then tear the large bell pepper into several pieces.

   

4. 4 Crush it in a mixer, but don't crush it too much. I just go to an outside processing place to grind it. The machine is very fast and can be done in 1 minute. If you have the tools and don't mind the trouble, it's also a good idea to chop it by hand. Large chunks of chopped pepper have a unique flavor.

   

5. 5 This is what it looks like after processing. Fill a basin with Manman and prepare 2 packs of salt. Ordinary iodized salt will do.

   

6. 6 Mix the salt and crushed chili peppers and mix well. The ratio of salt to chili peppers is generally 15-20%. I used about 600 grams of salt. More salt will be fine, but less salt will make the sauce easy to spoil.

   

7. 7 Prepare a kimchi jar, which should be intact and without cracks. Wash and dry it in advance. I used the jar that held the sauce last year, and poured the sauce out of the jar, which is the glass bottle in the finished product picture. This way you don’t need to clean it and put new sauce directly. 6 pounds of sauce is just full. Finally, add a spoonful of last year's sauce and sprinkle some salt on the surface. This can speed up the fermentation of the sauce and make it taste more mellow.

   

8. 8 Cover the mouth of the jar with plastic wrap and cover it with a lid. Add 2/3 of the water to the jar's sink to seal it. Move the jar to a cool place in the house for fermentation. The sauce will be ready to eat in about a month. If it is left for a year, the fragrance will be more intense and the color will be brighter.