How to make red pepper sauce
In the past 10 days, the discussion about homemade chili sauce has continued to rise across the Internet, especially the method of making red chili sauce has become the focus of food lovers. This article will combine hot topics and hot content to introduce you to the production method of red pepper sauce in detail, and attach structured data for reference.
1. Preparation steps of red pepper sauce
1.Prepare materials: Fresh red pepper, garlic, ginger, salt, sugar, cooking oil, white vinegar.
2.Processing the peppers: Wash and dry the red pepper, remove the stems and cut into small sections.
3.Ingredients preparation: Peel the garlic and ginger, cut into pieces and set aside.
4.Crack the peppers: Put the cut red pepper into a food processor and smash it. Be careful not to puree it and keep a certain graininess.
5.Stir-fried sauce: Pour an appropriate amount of cooking oil into the pot, heat it up, add garlic and minced ginger and stir-fry until fragrant, then add in the crushed chili and stir-fry.
6.seasoning: Add salt, white sugar and white vinegar, adjust the amount according to personal taste, stir well and simmer over low heat for 10 minutes.
7.Bottle and preserve: Let the cooked chili sauce cool down, then put it into a clean glass bottle and seal it for storage.
2. Hot topics related to chili sauce making on the Internet
| topic | heat index | Main discussion points |
|---|---|---|
| Homemade red pepper sauce | 85 | How to keep chili sauce bright red |
| How to store chili sauce | 78 | Tips to extend the shelf life of chili sauce |
| No added chili sauce | 72 | Healthy, preservative-free formula |
| Versatile ways to eat chili sauce | 68 | Pairing of chili sauce with various foods |
3. Things to note when making red pepper sauce
1.Chili pepper selection: It is recommended to choose fresh, brightly colored red peppers. The spiciness can be selected according to personal preferences.
2.Sanitation: All tools and containers must be thoroughly sterilized to prevent the chili sauce from spoiling.
3.Oil temperature control: The oil temperature should not be too high when frying to avoid burning the peppers and affecting the taste.
4.Saving conditions: The prepared chili sauce should be kept in a cool place or in the refrigerator and consumed as soon as possible after opening the lid.
4. Nutritional value of red pepper paste
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| Vitamin C | 143.7mg | Enhance immunity |
| Capsaicin | 0.1-1g | Promote metabolism |
| dietary fiber | 1.5g | Promote digestion |
| iron element | 1.2mg | Prevent anemia |
5. Creative ways to eat red pepper sauce
1.Noodle artifact: Add a spoonful of red chili sauce to cooked noodles to instantly enhance the flavor.
2.hotpot dipping sauce: Mix red chili sauce with sesame paste, coriander, etc. to make a hot pot dipping sauce.
3.BBQ Companion: Brush with red chili sauce when grilling to add a spicy taste.
4.stir-fry seasoning: When frying vegetables or meat, add an appropriate amount of chili sauce to replace some of the seasonings.
Through the above detailed production methods and related data, I believe you have mastered the skills of making red pepper sauce. You might as well take advantage of the pepper harvest season and make your own bottle of red pepper sauce!
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