Chili sauce for winter

To make chili sauce, you need to take red chili pepper. You need to work with him in disposable rubber gloves. Otherwise, there is a risk of getting burned, especially for women's hands. If you want to get a less spicy version of the sauce, then you should extract the seeds from the pepper. This way the dish will taste a little softer. But in the recipe everything is according to the rules - sharp should remain sharp. Therefore, the chili is crushed together with the seeds. The sharpness of the sauce also depends not only on the size, but also on the variety of chili peppers.

1. I wash the pepper under running water, dry it with paper towels.

2. Then we remove the stalks, cut the chili into very small cubes along with the seeds, there are not so many of them. If desired, to shorten the process, chili can be crushed in another way. For example, in a blender or with a meat grinder.

3. Ginger is cleaned with a short sharp knife. Grate on a fine grater.

4. Peel the garlic from the husk, pass the forelocks through the press.

5. Pour the vinegar into a saucepan or into a saucepan with a thick bottom. Here we pour sugar and salt. We send it to the fire.

6. Bring the marinade to a boil. Put chili pepper, ginger and garlic in the boiling marinade. Cook until the sauce thickens.

7. Then pour it into pre-prepared glass jars of small volume. We roll up the lids.

8. Turn the blanks upside down, as usual. We wrap it up with a warm shawl or a blanket. We leave it in this form to cool for 24 hours.

9. The next day, the chili sauce for the winter is completely ready. But it's still better to try it after two weeks, so that all the components become friends, the sauce gets a taste and infused. So we move the cans to the cellar.

Have a pleasant tasting!