How to preserve homemade chili sauce for 3 years How to preserve homemade chili sauce for a long time

We all know that chili sauce is a popular condiment. There are many ways to make it. It tastes fragrant and can play a good seasoning role. Many people like to eat chili sauce. Some people make chili sauce at home, so how can homemade chili sauce be stored for a long time? Let's take a closer look!

How to keep homemade chili sauce for three years

1. Prepare a jar for pickled chili sauce, wash it with boiling water in advance, then dry it, put the prepared chili and garlic in it, mix them evenly, and seal and ferment for more than 1 month. It is best to rinse the vegetables with boiled cold water throughout the process, try to ensure hygiene, and do not leave residues or stick to raw water, oil, etc., otherwise bacteria may contaminate the chili sauce, and the nitrite produced cannot be restored and decomposed in large quantities. The pickling time should be longer, because the nitrite in the salted vegetables is first increased and then reduced, which takes a period of time. Rinse the fried chili sauce, 1 pound of high-quality red pepper, and two garlics.

2. Then chop or mash them all, add more oil to the hot pan, then sauté the mashed garlic, then add the chopped chili and stir-fry over medium-low heat until fragrant, add 50 grams of salt, 10 grams of sugar, and a tablespoon of wine, then turn to low heat and continue to stir-fry until there is no obvious moisture. Then you can wait for the temperature to drop, put it in a clean jar, and store it in the refrigerator.

Tips for storing chili sauce

① To preserve the chili sauce well, first seal it properly and then place it in a cool place.

② Another point is that you must use clean utensils every time you take the chili sauce. Never use chopsticks or spoons you use when eating. Once bacteria enter, they will multiply and cause the chili sauce to produce nitrite.

③Seeing this, it is not difficult for friends to find that if you want to store the chili sauce for a long time, you need to pay attention to many small details, such as: sealing, clean, cool, fried in oil, etc. These details are the key points to ensure that the chili sauce can be stored for three years. If you want your own chili sauce to taste good and have a long storage time, you must start with the details.

How to make chili sauce

Ingredients: chili pepper, garlic, ginger, strong liquor, sugar, salt

practice:

1. Wash the chili peppers, garlic, and ginger, then chop them together into small pieces. If the quantity is large, you can use a machine, because we make a lot of chili sauce there, usually about 5-10 pounds at a time, so some of them are crushed with a grinder. If you use a machine to crush it, remember to make it coarser, not too fine, it will not taste good if it is too fine. Of course, it is better to chop it with a knife.

2. Put the chopped chili into a bowl, add salt, white wine, and sugar, and stir evenly;

3. Put the evenly mixed chili powder into the jar for fermentation. During the fermentation process, it must be sealed and the water in the jar should not be dry, otherwise it will mold and rot.

4. After 30 days of fermentation, you can open the jar and eat it.

Tips for making chili sauce

1. Choose the long, red chili peppers, which are not too spicy and very fragrant.

2. The amount of salt, liquor, and sugar should be controlled. For example, for 5 catties of peppers, 200 grams of salt, 50 ml of liquor, and 50 grams of sugar are needed. The amount must be controlled. Too much salt will make it too salty, and too much liquor will make it bitter. The liquor should be about 50 degrees.

3. It is best to use an earthen jar, as fermentation in the jar has the best taste. Do not use a transparent glass jar or a plastic bucket.

4. When eating, it is best to wash the spoon and avoid oil, otherwise the chili sauce will deteriorate. When you see white things growing on the surface of the chili sauce, it means the chili sauce has deteriorated, so just pour it out.