Today, we see in the food stalls, food shops offer guests to drink our Cambodian-made chili sauce. The taste is mild and moderate. But in the past, there have been reports of the theft of chemical pepper production without supervision and permission by Ministries in both Vietnam and Cambodia. Therefore, making chili juice for your own consumption is the best choice for health. In Cambodia, we like to make chili juice to eat at home during the pepper season, which is cheaper than usual.
៙ Ingredients:
1- Ripe bell peppers (cut off the stem) 1 kg
2- Ripe hand pepper (extracted) 1 kg
3- 20 garlic tubers
4- 20 ounces of vinegar
5- 20 teaspoons of salt
6- 20 teaspoons of sugar
៙ How to do:
1- Take ripe bell peppers and ripe hand peppers, wash them thoroughly, put them in hot water for 1 minute and extract the beauty to freshen the water. Do not mix for longer, as this will cause the peppers to rot and spoil the taste.
2- Take this beautiful pepper and grind it with garlic cloves to make the meat into a paste.
3- Pour vinegar into the mixture and leave for 3 hours.
4. Add sugar and salt, stir well, then put the glass in the refrigerator (normal cold) for a week.
5 - Do not put lemon wedges because it leads to rot, mold growth and damage quality.
៙ Confirm:
6- For minced peppers, we can take it or not. If the seeds are removed, the chili sauce will have a nice but not spicy texture. If left to grind with chili sauce will be a little rough but spicy.
7. If you grind peppers soaked in pure vinegar, we can keep them for months without growing mold. But when eating, we have to mix salt and sugar. Mix salt and sugar and leave for about two weeks.
