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Homemade Hoisin Sauce

Sauces, Seasonings, and Spices

Homemade Hoisin Sauce
1 cup red azuki beans
2 Tablespoons any vegetable or corn oil
2 cloves fresh garlic, peeled and minced
4 dry chili peppers
½ cup unsweetened red bean paste (optional) or any canned light-colored beans
1 teaspoon coarse salt
2 Tablespoons dark soy sauce
3 Tablespoons distilled white vinegar

1. Discard all broken or discolored beans, then rinse the others, and simmer in four cups of cold water for two hours. Then allow them to cool.
2. Next, put them in a food processor and process them until all are fine, the transfer them to a clean glass jar and refrigerate or freeze until needed.
3. If needed, defrost the cooked adzuki beans and have them ready for use. Put the garlic and peppers in a small saucepan and stir-fry for two minutes until the garlic browns slightly, then remove and discard the peppers and stir in the bean paste or its substitute.
4. Next, add the salt, soy sauce, and three tablespoons of water. Stir well, and simmer on low heat for half an hour. Then again put the contents into a food processor and blend until smooth, wipe the tops of the jars and covers clean, and seal them.
5. Now put the jars in a boiling water bath for ten minutes, let them then cool to room temperature, then refrigerate.

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