Chinese Chili Sauce

Summary

Prep Time	20 mins
Total Time	3 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

500 g chilli pepper (s), red or reen or mixed
15 ml alcohol, at least 40%, e.g. vodka, rum, cachaca, Er Guo Tou (Bai Jiu)
25 g arlic, finely chopped
25 g iner, cut into small pieces
50 g salt

Instructions

Wash the chili peppers and dry them well. There must be no more water on the chillies. Peel the garlic and ginger.
Cut the stalk from the chillies and puree with the garlic and ginger in a food processor. For those who like it a little snappier, purée for a shorter time, otherwise until a smooth paste is obtained. Add the salt and alcohol and mix in.
Thoroughly clean a mason jar, ideally sterilize it, and dry it. Pour in the mixture and seal the glass, it should be provided with a sealing ring. Let stand for one day in a dark place at room temperature. Then store in the refrigerator.
After 3 days you can use the sauce, after a week the best taste is achieved.
Can be stored in the refrigerator for up to six months.
Tastes delicious with meat, fish, in salads, with pasta, for cooking, for mixing in warm dishes, etc.
Because of the small children, we cook with normal spices and use this mixture when we feel like a bit more spicy.

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