Nowadays, the vegetable market fills with many kinds of chilies, like red and green. These chilies are seasonal, and people use to prepare Pickles and Sauces at home. Because we can maintain hygienic at home and add content as per our choice. Today, I am going to make red chili sauce at home, so let’s start with ingredients.

Red Chili

Ingredients:

• Chili: 100g
• Salt: as per the taste
• Garlic: 100g
• Peanuts: 50g
• Sesame Seeds: 50g
• Sugar: 1 tbsp
• Ginger Powder: 1 tbsp
• Zanthoxylum (Tej Phal): 50 g
• Cinnamon: 1 tsp
• Anise: 1 tbsp

Recipe:

Take chili must be clean and dry, remove heads of the chili, and now in a pan fry chili in low flame stir it continuously, this will enhance the flavor. Now add all the ingredients in a grinder jar and make a fine paste. Now, again add into the pan and cook it, in low fame remember to stir it continuously. Ones, it is cooked well separate from the flame and make it cool to store and use as per the requirement.

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Tip:

Before washing chili, the chili stalk must not remove otherwise flavor, will reduce.

If you want to store for a very long period, then you add vinegar, but I will recommend using a current one because the fresh flavor is better than then stored one.

Seasonal picks

How to store:

Use clean, dry, and airtight jar to store for long.

Peanuts: Peanuts are high in protein, fat, and various healthy nutrients, peanuts may even be useful for weight loss and to a reduced risk of heart disease. Beneficial daily servings of peanuts are a handful of peanuts, or Two tablespoons of peanuts are butter.

Red Chili: Red chili is a rich source of Vitamin C. Red chilies are jam-packed with Vitamin C that helps in supporting the immune system and combat chronic diseases. Red chili improves heart conditions supports in clearing blockages in blood veins and arteries.

Zanthoxylum (Tej Phal): Tej Phal has unique aroma and flavor that are not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices. It’s native to warm temperate and subtropical areas worldwide.