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How to make garlic chili sauce
My mother-in-law picked a lot of peppers, some long and some short, the long peppers used in the recipe, I don’t know what kind, the flesh wall is quite thick, not too spicy!
Wash the chillies, remove the heads and tails, net weight 310g.
Peel and wash the garlic, net weight 90 grams.
Peel and core the apples.
Gross weight of square apple 180g
Place all ingredients in a food processor and pulverize.
Pour into a non-stick pan and bring to a boil.
Turn the heat to low and continue cooking for about 5 minutes (depending on the state), stirring as you cook to prevent a paste.
That’s about it!
Turn off the heat and let it cool!
Put it in a sterilized glass jar and keep it in a cool place!
Sister told me to let him ferment at room temperature for a week or so before eating it, it’s even better.