Garlic Chili Sauce

Wash the chili peppers and remove the stems, then chop them finely using a meat grinder or juicer and set aside.

Wash the apples and peel them (you can leave the peel on, but it tends to clog when grinding; I usually peel them) and grind into a paste for later use. Meanwhile, also crush the garlic and grind it into a paste for later use.

Roast the peanuts, let them cool, and remove the skins, then crush them with a rolling pin and set aside; set the soybean paste aside; put a small amount of oil in a wok, and after the oil is hot, add chopped scallions and ginger, then add the minced chili peppers and apple, stir-fry over medium heat until the chili peppers are fully cooked and bubbling, then turn to low heat and add the soybean paste and crushed peanuts, stirring constantly to avoid burning the bottom of the wok; stir-fry for about 5 minutes, then turn off the heat and add minced garlic, sugar, vinegar, salt, etc., mixing evenly. Let it cool before eating, and it can be stored in a jar.