Homemade Chili Sauce

Be sure to choose fresh chili peppers.

Clean thoroughly and dry.

Remove the stem.

Prepared garlic and ginger.

Roast the white sesame seeds over low heat until cooked and fragrant.

Hand-chopping chili peppers makes the chili sauce more fragrant than using a blender. But it is a very difficult and long process. For those sensitive to spice, even a touch can make you feel burning all night 😌, so you need to wear gloves the whole time. (Remember to chop the chili, forgot to take photos of the process) Chop the chili peppers together with garlic and ginger, and then pour them into the toasted sesame seeds.

Add white sugar, salt, peanut oil, sesame oil, chicken essence, and light soy sauce (it is recommended to use less salt and more light soy sauce) to make it juicier and more fragrant.

Adjust the seasoning and mix evenly.

Bottling (be sure to use a clean, water-free, oil-free bottle for storage). Since it is homemade, it definitely does not contain preservatives or freshness agents, so it is recommended to store it in the refrigerator during summer. It can also be stored for a longer period of time...