Minced Garlic and Chopped Chili Sauce
All containers and utensils must be completely clean and free of oil; I always sterilize them with boiling water before use.
Story
This vibrant, zesty minced garlic and chopped chili sauce is a classic homemade staple in Chinese home cooking, perfect for pairing with steamed buns, drizzling over noodles, or mixing into stir-fries for an extra kick of savory heat. To keep your batch fresh and safe for storage, the very first step is ensuring every container and utensil is spotless and free of any oil residue, which I always guarantee by sterilizing all tools with boiling water before prepping ingredients.
Ingredients
garlic
100g
red chili pepper
500g
ginger
100g
salt
40g
sugar
15g
high-proof baijiu
15g
Instructions
1
Step 1
I bought this type of long chili; this chili is not very spicy, it counts as mild, and I can't eat very spicy ones. You can choose the chili variety based on your own preference—if you like spicy food, opt for a hotter variety. Wash the chilies with their stems still attached. Do not remove the stems, otherwise water will get inside the chilies and they will be prone to spoiling.
2
Step 2
Air-dry the washed chilies; I left them to dry indoors for nearly a full day. Then cut off the stems. Do not remove the seeds, cut the chilies into small sections and put them into the meat grinding cup of the food processor.
3
Step 3
Grind the chilies. I don't want to chop them by hand, as it is too labor-intensive and irritates the eyes. The ground chilies are basically the same as hand-chopped ones.
4
Step 4
Dice the garlic and ginger, and also put them into the food processor to grind.
5
Step 5
Put the chilies, garlic, and ginger all into a clean container, then add salt, sugar, and white liquor. The white liquor must be high-proof; I used 60% ABV erguotou.
6
Step 6
Stir the mixture evenly, then cover with a sealed lid and place it in the refrigerator to chill for a few days before it is ready to eat. When eating, use a clean spoon to scoop out portions; this way, the chili paste can be stored for months without spoiling.
