How much salt should be put in one pound of chili sauce

Many people like to eat some chili peppers when eating, thinking that the taste will be better. However, eating fresh chili peppers alone is a bit monotonous. We can change the way of eating them, such as making chili peppers into chili sauce, and adding various seasonings will make people love it even more. Pickled food always needs more salt, otherwise it will have no taste and won't last long. So how much salt is appropriate for making chili sauce?

How much salt to put in a pound of chili sauce

The ingredients are generally prepared in the following proportions: 0.5 kg of chili peppers, 200 g of garlic kernels, 50 g of salt, and 50-100 g of Sanhua wine.

How to make chili sauce

1. Soak the beans in clean water in advance, and soak agar in 1000g of water for about 1 hour; drain the soaked beans, wash them, and pour them into the soymilk machine; shake them slightly to make the beans evenly distributed; pour the soaked agar and clean water into the soymilk machine together and make soymilk;

2. Sieve the beaten soy milk, filter out the dregs, and put it in the freezer for about 3 hours; when the soy milk solidifies, take it out and cut it into small pieces;

3. Pour garlic chili sauce on top and sprinkle with chopped green onions.

4. Wash the ripe red peppers with clean water and dry them. Then chop them into small pieces on a clean and oil-free chopping board. The finer the better. After chopping the chili pepper into small pieces, put the chili pepper powder into a large bowl and add the ingredients according to the proportion of 0.5 kg of chili pepper, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of Sanhua oil. Chop the garlic, put it together with minced chili, salt and Sanhua wine and mix well. Place it in the sun for 1-2 days to allow it to naturally become a sauce, then put it into a clean wide-mouthed glass bottle. Add a small amount of Sanhua wine on the sauce and cover the bottle tightly. In sunny weather, you can open the bottle lid and expose it to the sun. Do not stir it to avoid causing the taste to become acidic. Usually, place the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality chili sauce.

How to store chili sauce

Be sure to pour the heated tea oil into the prepared chili oil, then let it cool and seal it, so that it can be kept for a long time. Also, add minced garlic to kill bacteria. There should be no raw water on the chopsticks when obtaining it. Finally, put it in the refrigerator.

Keep it at room temperature for about a month, and store it in a cool place for about two months. This also depends on the saltiness of the chili sauce.

How to prevent chili sauce from going bad:

After the chili sauce has cooled, put it into used canning bottles (clean them beforehand) or other glass bottles, and cover them tightly with lids when they are full (if there is no lid, you can seal the bottle mouth with plastic paper or a convenient bag, and tie it tightly with a rubber band or other rope). This way you can eat it whenever you want. Since the glass bottle storing the chili sauce is covered with a layer of chili oil, this can protect the chili sauce from deterioration and can be stored for a long time.