PROCESSING

PROCEDURE
And
INGREDIENTS
PROCEDURE: SPECIAL VINAGRE
INGREDIENTS
COCO VINEGAR
ONION
GARLIC
GINGER
BROWN SUGAR
SALT
HABANERO CHILI
AJINAMOTO (optional)
LABEL
SEAL
BOTTLES
CAPS
PROCEDURE:
Step 1. Peel the garlic, onion, and ginger. Wash all utensils to be used. Step 2. Prepare the
blender. Put 750 ml of coco vinegar, 1 tablespoon sugar, 1 tablespoon salt, a (thumb-sized) small amount
of ginger, 1 cup of garlic, 1 cup of onion, 14 cup of habanero, and a small amount of aji in the blender. If
needed. Then blend it until it turns into small particles. Pour it into the huge or big container and wait until
three days before packaging. In washing the bottles, soak the bottle in clean water for a day. The next day,
wash with soap and Zonrox. Rinse twice. In packaging: before putting vinegar in the bottle, you need to
pasteurize the bottle for 15 minutes. wipe it with a clean towel to dry it, and add the vinegar while the
bottle is still warm. put a label and seal then. Put a date of expiration on the label. Make sure that the
bottle is dry and clean.

CHILI PASTE
INGREDIENTS:
GARLIC
BROWN SUGAR
SALT
PAPRIKA
CORN OIL
HABANERO
BOTTLES
SEAL
LABEL
PROCEDURE:
Peel the garlic, prepare the washed utensils, and wash all the ingredients. Blend the garlic.
Afterwards, blend the habanero, prepare the huge pan for the fire, and wait until it heats up. Pour
the corn oil into the heated pan. Wait until it heats up, slowly add the 10 cups of garlic, and mix it
until it's cooked. Next, put the 5 cups of habanero chili into it and mix it for 45 minutes. Pasteurize
the bottles and clean them with a clean towel. Pour the finished product slowly into the bottle
using a funnel for safety reasons. Cover it very well. Seal it and label it. Make sure that the bottle is
dry and clean.
CHILI CRUNCH
INGREDIENTS:
GARLIC
CORN OIL
HABANERO
BROWN SUGAR
SALT
BREAD CRUMBS
PAPRIKA
AJI. (OPTIONAL)
SEAL
LABEL
BOTTLES
PROCEDURE:
First, peel the garlic. Wash all the things that will be used, especially the ingredients.
Prepare the blender; first blend the garlic, followed by the habanero chili. Prepare the large pan, heat it,
and then put the corn oil in it. When ready, put the corn oil in and wait for it to heat up. After putting in the
blended 10 cups of garlic, cook it for 20 minutes. Next, put the 5 cups of habanero chili; it will cook for 10
to 20 minutes, depending on whether it is really frozen. then follow the recipe for 20 cups of bread, put the
crumbs in slowly, and stir it slowly so that the bread crumbs don't sag. wait until it becomes crunchy,
season it with salt and red sugar, taste it to see if it has the right taste, and then put it in the strainer. wait
for the oil to be removed, then place in a container with a layer of tissue to absorb the oil in the product.
Change the tissue after 24 hours. do it within 3 days. then put them in pasteurized bottles. put the seal and
label on. Make sure that the bottle are dry and clean.