Chili Sauce Packaging Materials:
* 100 grams of red pepper sauce
* 100 grams of red pepper
* Salt 25 grams
* 125 grams sugar
* Modified Starch 30 grams Sauce
* 25% 10 ml Vinegar
* 2 grams of Sodium Benzoate
* Anti-Oxidant 0.5 grams
* 2 grams of cooked Seasoning
* 6 grams of minced garlic
* Pepper powder to taste
* Water 600 ml
* Dyes sufficiently
How to make Sambal Sauce Packaging:
1. Large red chilli puree and cayenne in a blender, set aside.
2. Dissolve the modified starch and 100 ml of water, set aside.
3. Mix sugar and 500 ml of water, boil and cook until sugar has dissolved.
4. Add red chilli paste, mix well.
5. Enter the salt, spices, sodium benzoate, anti-oxidants, salt, pepper and dyes. Stir well.
6. Pour the mixture of modified starch little by little while stirring until blended.
7. Enter the vinegar, stir well.
8. Remove and let the steam heat is lost, chilli sauce ready packed.
Tips:
* Chili pepper can be reduced or increased according to taste to adjust the level of spiciness.
* To avoid unpleasant, stewed peppers before grinding during the first 10-15 minutes after the water starting to boil.
Description material:
* Vinegar serves as a conduit of a sour taste in the sauce, so work a maximum of preservatives. To obtain 25% as much vinegar 100 ml, with a cheaper cost only 75 ml of mineral water (distilled water) with 25 ml Glacial Acetic Acid.
* Sodium benzoate as a preservative function, together vinegar sauce 25% will be preserved in order not to rapid deterioration.
* Anti-oxidants work to prevent discoloration.
* Modified starch sauce serves as a thickener and the storage either low or high temperature, viscosity or thickness is more stable. Not recommended use thickeners of starch / tapioca because in storage can lead to water and the thickness is not stable.
* Dyes used are food or can be peawarna carmoisine / Ponceau 4R. Coloring function here so the resulting sauce can be a good color.
