剁椒酱，这款亲手腌制的酱料，鲜辣过瘾，不管是用来蒸鱼、拌面，还是夹馒头，都能让普通饭菜秒变人间美味。关键是做法超简单，厨房小白也能轻松拿捏，快来跟着我一起动手吧！

准备红辣椒1000克，选择肉质厚实、辣味适中的二荆条，喜欢更辣口感的可以搭配200克小米辣，剁椒酱层次更丰富。再准备大蒜2头、生姜1块、高度白酒50毫升、盐80克、冰糖50克。

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红辣椒、小米辣去蒂洗净，放在通风处，彻底晾干水分，一定不能残留生水。同时，把大蒜和生姜也洗净、晾干。晾干后的辣椒切成小段，大蒜拍碎切末，生姜切成细丝，全部放入料理机中打碎。打碎后，倒入干净无油的大盆中。加入盐、冰糖、高度白酒，戴上一次性手套，充分搅拌均匀。

第三步：

准备几个干净无水无油的玻璃瓶，将搅拌好的剁椒酱装入瓶中，不要装得太满，距离瓶口留出2-3厘米的空间。盖上盖子，拧紧密封，放在阴凉干燥处腌制。前3天每天打开瓶盖放放气，大约腌制7-10天，剁椒酱的颜色会变得更深，辣味和香气也会充分融合，这时就可以享用啦！

亲手制作的剁椒酱，承载着对生活的热爱。看着玻璃瓶里鲜红诱人的酱料，闻着那浓郁的香气，是不是已经迫不及待想试试了？赶紧动手做起来，让这份鲜辣美味，点亮你的每一餐！