How to make chili sauce without white mold How to make chili sauce without white mold

We all know that chili sauce is a common condiment. Many people put chili sauce in their dishes, which can achieve a good cooking effect. Chili sauce can be made at home. The method is not very complicated, but there are some requirements. Some people will grow white mold when making chili sauce. So how can we make chili sauce without white mold? Let's take a closer look!

How to make chili sauce without white mold

1. Apply enough oil when doing it

Oil is essential. Soaking peppers in oil can prevent them from getting moldy. Oil can protect the seasoning from being oxidized and getting moldy.

2. Fry off as much moisture as possible from the peppers

Whether it is peppers or other ingredients, they cannot have too much moisture. Moisture and oxygen are the key to mold. If there is too much moisture in the peppers, fry them slowly over low heat to remove the moisture.

3. Be sure to add salt

If you make a lot of chili sauce and cannot use it up in a short time, it is recommended to add some salt, and add more salt. Salt can prevent the growth of bacteria and prevent mold.

4. Store in a sealed container and keep it clean and hygienic

It is best to keep it sealed when not in use. Excessive exposure to oxygen will increase the possibility of mold. And when using it, it is best to use a clean, water-free spoon to take it out.

How to make chili sauce

Tomato Chili Sauce

Prepare ingredients: 1 tomato, a dozen chili peppers, 1 small piece of ginger, 40 grams of garlic, 5 grams of salt, 3 grams of sugar, 1 gram of MSG, 5 milliliters of light soy sauce, and 5 milliliters of cooking oil.

Start making:

1. First, we can blanch the tomatoes with some boiling water, peel off the skin and chop them into small pieces, so that the taste will be better, and then chop the ginger, garlic and chili peppers thoroughly;

2. Heat the wok, add a little oil to grease the wok, then add the chopped ginger and garlic and fry until fragrant, then add the chopped tomatoes and stir-fry until soft and juicy, then add the chopped chili and continue to stir-fry over low heat;

3. Finally, add salt, sugar, MSG and light soy sauce for seasoning. Stir-fry until no obvious diced tomatoes are visible. It tastes very good when served and mixed with noodles.

Tips:

This chili sauce is very simple to make, but it combines many natural and fresh flavors such as fresh, spicy, salty, sour, and sweet. Sometimes when the weather is too hot and I really don’t want to cook or make soup, I will simply make this chili sauce, then cook noodles and mix it to eat. It is very tasty, especially for those who like spicy food but cannot eat spicy food very well. However, this chili sauce also has a disadvantage, that is, it is not very durable in storage. Basically, it is best to eat it within 3 days after making it.

How to keep homemade chili sauce from going bad

① During the production of chili sauce, no raw water or oil should enter. The chili should be washed with the stems, and the surface moisture should be dried before cutting. The cutting board and knife for cutting chili should be clean and free of water and dirt.

② The bottles and jars containing chili sauce must be sterilized at high temperature, such as canned bottles, etc. They must be cleaned and sterilized with boiling water;

③ Put the chili sauce into the bottle and seal the top with oil. Each time you share the chili sauce, use a clean spoon that is free of water and dirt.

If you pay attention to these things, your homemade chili sauce will not go bad even after half a year.