Chinese chili sauce

Ingredients for 1 servings:

• 500 g chili pepper(s), red or green or mixed
• 15 ml alcohol, at least 40%, e.g. vodka, rum, cachaca, Er Guo Tou (Bai Jiu)
• 25 g garlic, finely chopped
• 25 g ginger, finely chopped
• 50 g salt

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Pao Jiao, vegetarian, vegan, for a large jar

Wash the chilies and dry thoroughly. Make sure there is no water left on the chilies. Peel the garlic and ginger. Cut off the stems from the chilies and puree them with the garlic and ginger in a food processor. For those who like it a bit more crunchy, puree for less time; otherwise, puree until a smooth paste forms. Add the salt and alcohol and mix. Thoroughly clean a preserving jar, preferably sterilized, and dry. Pour in the mixture and seal the jar, which should have a rim. Let it stand for one day in a dark place at room temperature. Then refrigerate. The sauce is ready to use after three days; the best flavor will be achieved after a week. It can be refrigerated for up to six months. It tastes delicious with meat, fish, in salads, with pasta, for cooking, mixing into warm dishes, etc. Because of our small children, we cook with normal seasoning and use this mixture when we want something spicier.