Roasted Garlic Head
Roasted garlic head is the best raw material for boiling garlic Chili sauce. You decide the ratio of garlic to pepper or the degree of spice you want. When I was making a sauce I used a mortar and pestle to grind roasted garlic head and Chili peppers into powder.
Roasted garlic head is the best raw material for boiling garlic Chili sauce.
You decide the ratio of garlic to pepper or the degree of spice you want. When I was making a sauce I used a mortar and pestle to grind roasted garlic and Chili peppers into powder.
If you use dry Chili powder, it is easier to make garlic Chili sauce. The whole dried red pepper usually needs to be soaked. After soaking and softening Chili peppers, drain as much water as possible. If you want Chili sauce to be less spicy, you can use Kashmir Chili powder, which is easy to buy in grocery stores. This special Chili powder is beautiful in color, but its heat is low, and it shows wonderful red color in the dishes that use it. Or simply season with Chili powder or smoked Chili powder. If you are using the whole red pepper, soak them in a few tablespoons of hot water for about 20 minutes. If you want Chili sauce to be less spicy, remove the Chili seeds. After softening, remove the pepper from the water and suck it dry with paper towel. If you haven't removed the stalk, you'd better remove it. Then put roasted garlic and Chili pepper into a mortar and grind them patiently with a pestle. after grinding them into powder, add a proper amount of white vinegar. thus, it is accomplished and a refreshing delicacy is born. This paste can be stored for a long time and stored in the refrigerator for 3 - 4 weeks.
And he also has magic colors! What is better than Chili and garlic? Although this is not the staple food in our kitchen, it looks like it will change soon.
The smell in the kitchen fascinates me. This is the wonderful story of Chili peppers and roasted garlic.