Simple and easy-to-preserve green chili sauce
Overview
A friend came from my hometown and gave me a big bag of long peppers grown by him. They were very fresh but also super spicy. It would be very spicy if I put just a little bit in them when cooking. I thought it would be a pity if I left them like this and they would go bad before I finished eating them. I remember when I was a child, my mother often pickled red pepper paste in the summer when peppers were cheap. It was easier to preserve. In winter, it was enough to cook and make soup. Okay, let’s do the same thing!
Tags
Ingredients
Steps
-
Chop the pepper and mince the ginger
-
minced garlic
-
Add white wine, salt, light soy sauce, and peppercorns
-
Mix them well and flatten them
-
Wrap it in plastic wrap and leave it for four to five days
-
After a few days, open it and put it in a small container. When eating, use a spoon to scoop out a spoonful and fry it with oil
