Sour Plum Chili Sauce

Wash the bird's eye chilies with clean water and let the surface water dry. The buckets and basins used must be clean and free of oil.

Remove the stem after the moisture has dried

Use a clean knife to cut each piece into several sections. You need to wear latex gloves while doing it, otherwise your hands will end up like spicy pig trotters.

Taking out the sour plums, these are the sour plums I pickled with salt for 9 months. They have a wonderfully fragrant taste. Every year in March to May, there will be sour plums, and I always pickle a jar to use as seasoning.

Remove the pit from the sour plum and set it aside for later use.

Go to the blender, and put in chili peppers filling 1/3 of its capacity.

Add another 1/3 of the sour plums, pour in an appropriate amount of high-proof alcohol, and beat until smooth.

All well beaten

Put in the freshly taken-out sour plum pit

Pour in the salt

Mix everything well and place it in a clean, dry, oil-free glass container for storage. After fermenting for a week, it is ready to enjoy.