Chinese people in Sichuan Provivence made their home-brew chili sauce between July and October every year. Below is my recipe.

1.  I choose the pepper grown in Sichuan Province, actually all types of pepper are fine. Wash and dry them in room temptature.

2. Chop them to sauce. I like using knife than machine, that made the sauce more delicious.

3. Mix the sauce with salt. The proportion of sauce and salt is 5:1.

4.(Optional)  Add Chinese prickly ash in the sauce. I know not everyone like it and it may be hard to find, so it’s optional.

5. Add liquor in the sauce. The proportion of sauce and liquor is 25:1.

6. The most important steps came, the best oil in my mind is rape oil, if you can’t find it, use some vegetable oil instead.

7. Prepare a china or glass jar, clean it with boiling water then dry it.

8. Blend the sauce with oil, put them into the jar.

9. Pour oil into the jar, make sure the sauce all are below the surface. The oil isolate the sauce from air, when you get some sauce out make sure the left sauce still soak in the oil.

10. Well done, finally you got the Chinese chili sauce. Put it in a cool and dark place for one week, then you can use it cook Chinese food especially Sichuan Cuisine.