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1
Wash the peppers, cut off the stems with kitchen scissors, place them in a cool place to air dry, and chop them into pieces with a knife; PS: It is recommended not to expose them to the sun. -
2
Peel the garlic, wash it, air-dry it, and chop it into granules; PS: You can also use a food processor to chop it. -
3
Put the salt into a non-stick pan and stir-fry out the water until it turns slightly yellow; PS: This is not very important, it determines the storage time and the quality of the taste. -
4
Add chopped chili, garlic, and fried salt, mix well, and let stand for five minutes; -
5
Wash the prepared glass sealed jar and wipe it clean with a dry kitchen cloth -
6
Put the mixed chopped chili into a sealed jar and store it in a cool place. Let it sit for at least a week before eating. When eating, use a clean spoon to scoop out the portion of the meal, burn the cooking oil until fragrant, pour it on top of the chopped chili, and start the meal as an appetizer. PS: The best time to eat is 2-3 months, and it can be stored for 12 months.
Tips
1. Chili peppers, garlic, and glass jars must be clean and water-free;
2. The salt must be fried to determine the storage time;
3. Add incense oil when eating to reduce the spiciness.