The core flavor of this peanut and sesame spicy sauce comes from peanuts and sesame seeds. Peanuts are rich in oil and protein, releasing a nutty aroma and giving the sauce a smooth texture when roasted. Sesame seeds, with their high fat content, provide a rich, oily aroma, and their aromatic compounds increase after roasting. A 3:1 ratio of peanuts to sesame seeds achieves the best aroma balance. It is recommended to use plump, mold-free, fresh raw peanuts and white sesame seeds.
The chili peppers determine the spiciness and color. It is recommended to use Erjingtiao chili peppers for aroma, Chaotian chili peppers for spiciness, and Long chili peppers for color. Dried chili peppers should be soaked in warm water for 10 minutes to soften and the seeds removed. The ingredients require pre-treatment with roasting: peanuts at 150℃ for 15 minutes, sesame seeds at 130℃ for 8-10 minutes, and chili pepper pieces dry-roasted for 3 minutes. For the final simmering, use rapeseed oil or peanut oil, with the oil volume being 1.2 times the total solid weight. Fry minced garlic and ginger in cold oil until golden brown. Once the oil temperature reaches 180℃, add crushed peanuts, sesame seeds, and chili paste. Simmer at 170-190℃ for 20 minutes, then season with salt and sugar.
For storage, pour the chili sauce into sterilized glass jars while still hot, seal, and invert for 5 minutes to create a vacuum. Store at room temperature away from light; the quality will remain stable for 3 months. Once opened, refrigerate and consume within 4 weeks. This sauce is suitable for various occasions, including mixing with noodles, using in sandwiches or wraps, stir-frying, and as a dipping sauce. Since it contains no preservatives, it is recommended to make small batches.