Chili Sauce (Revised Version)

Name: Chili Sauce (Revised Version)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 2500g Red horn pepper; 350g white sugar; 250g Refined salt; 2 bags (250g) Golden Sauce; 150g Ginger; 400g Garlic; 100g MSG; 1 bag (310ml) rice vinegar

A homestyle chili sauce blending goat-horn peppers with generous garlic and ginger, briefly boiled to sterilize, based on a mother's handwritten family formula.

1 hrNewEasy Pickled & Preserved Boil Medium Spicy

Instructions

1
Main ingredient: horn pepper
2
Two liang of garlic, two small bowls
3
Golden sauce, MSG, rice vinegar, white sugar, and refined salt were not filmed.
4
Chop the chili with a food processor, add garlic and ginger, then add all the seasonings and mix well.
5
Heat and bring to a boil, keep it for a few minutes to sterilize. I used a large spoon; for 5 jins, this large spoon is just right.
6
Turn off the heat and let it cool before eating.
7
Attached is the recipe written in my mom's own handwriting

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Ingredients

Main Ingredients

Red horn pepper
2500g
Ginger
150g
Garlic
400g

Seasonings

white sugar
350g
Refined salt
250g
Golden Sauce
2 bags (250g)
MSG
100g
rice vinegar
1 bag (310ml)