The method to make delicious hot sauce

Delicious Spicy Sauce Recipe Ingredients: Introduction:

Main Ingredients:

Red Chili Peppers (de-seeded) (10 pounds) Peanuts (2 pounds)Sesame Seeds (1 pound) Raw Ginger (400 grams) Grated Auxiliary Ingredients: Salt (350 grams)Sugar (250 grams) Monosodium Glutamate (MSG) (125 grams)

Plant Oil (1 pound)

Sichuan Pepper Powder (100 grams)Step-by-step Cooking Instructions: 1. Prepare the ingredients, lightly roast peanuts and remove their skins, then crush them; gently toast sesame seeds, and finely chop ginger.2. Heat oil in a pot, turn off the heat, let it cool down. 3. Wash chilis, dry them thoroughly, remove their cores, and mince them.4. Combine chilis, peanuts, sesame seeds, ginger, oil, salt, sugar, MSG, and Sichuan pepper powder in a large bowl; mix well. Let it sit for half an hour before transferring to a sealed container and storing in the refrigerator for preservation. 5. Finished Product Image

Tips:

Store at room temperature around 10 degrees Celsius if you live in a cooler climate, as we do in Xinjiang where temperatures can be as high as 32 degrees Celsius; store in the refrigerator during winter months.

Peanuts must have their skins removed. After lightly roasting them, they should easily separate from your fingers when pressed with hand. Do not crush them too finely. Use freshly ground Sichuan pepper powder for a more authentic flavor.

Clean the chili peppers, dry them, remove the seeds, and chop them finely.

4. Put the chilis, peanuts, sesame seeds, ginger, oil, salt, sugar, monosodium glutamate (MSG), and Sichuan pepper powder into a large bowl and mix well. Let it sit for half an hour before transferring it to a covered jar and storing it in the refrigerator.

5. Finished product image

6.

Tip:

At room temperatures around 10 degrees Celsius, the chili sauce does not need to be refrigerated. However, due to our location in Xinjiang where it's currently 32 degrees, we should store it in the refrigerator and take it out when winter comes. Peanuts must have their skins removed; after roasting, they should easily peel off with a gentle hand. They don't need to be ground too finely, and freshly ground Sichuan pepper powder tastes better.