Chinese chili sauce

Dried chili pepper Beji pods are used to make this sauce. This variety is not as sharp as the classic one. Therefore, if you use ordinary fresh chili pepper, the sauce will turn out very sharp and burning. It is necessary to take this into account and either reduce the number of pods, or use the prepared sauce in small quantities as a seasoning for ready-made dishes.

Chinese chili sauce is served with rice dishes, fried vegetables, rice noodles. It can be used with meat or added to an omelet. Cooking it takes some time, but it can be stored in the refrigerator and used if necessary.

It is prepared quite simply, but there are some nuances. So, you need:

1. Peel the pepper, remove the inner stems. The peeled peppers should be thoroughly rinsed under running water and soaked in hot water for 2 hours.

2. After 2 hours, transfer the pepper to the bowl of the combine or simply grind it with a blender. It is necessary to get a puree of pepper. If necessary, add a little water.

3. Peel the onion and finely chop it. Peel the garlic and also finely chop.

4. Pour vegetable oil into a frying pan with a thick bottom, warm it up. Put the chopped onion and garlic on the bottom and fry, stirring continuously, for 2 minutes. Onions and garlic should give flavor to the heated oil, the main thing is not to overcook - they should be a beautiful golden color.

5. Add pepper puree to the pan and mix thoroughly. Put out everything on medium heat for 2-3 minutes. It is better to take a deep frying pan for making sauce, since the sauce may splash a little.

6. Add vinegar, sugar, soy sauce, salt and water to the pan. Mix everything thoroughly. In order for all the products to mix well with each other, the sauce should warm up well and boil for 8-10 minutes.

Cool the finished sauce. Pour into prepared dishes and store in the refrigerator for a week or two, adding to dishes for a spicy spicy taste. Enjoy your meal!