Homemade Chili Sauce First Release

Wash the fresh Yunnan small chili peppers, remove the stems, let them dry, then chop the stems off and crush them.

Bottling, this bottle weighs about 340g net.

Clean the ginger and garlic, chop them finely, and mix evenly. The ratio of ginger and garlic to chili is 1:0.1.

Add salt and mix evenly. The ratio of chili to salt should be 1:0.05, which would be 17g, but I actually used 16g. The book usually uses 500g of chili and 50g of salt. I halved the amount of salt, thinking this would highlight the freshness of the chili.

Add the roasted sesame seeds and mix evenly. You can directly buy crispy sesame seeds at the supermarket. The amount of sesame seeds is the same as the salt (I do this for easy memorization).

Pour in the sesame oil. I originally intended to use the same amount as the salt, but my hand shook and I accidentally poured more, ending up with 19g.

Finally, slowly pour in the lettuce oil, with the amount of lettuce oil just enough to cover the surface of the chili peppers. Don't be afraid of pouring too much, as during the later marinating process, the oil will gradually soak into the chili paste; I later added more lettuce oil as well.

Finished product image

The chili sauce is ready, and it can be eaten after half a month to a month. It can be stored in the refrigerator, but I am still keeping it outside for now.