A common Chinese style fermented chili paste, also known as Hunan chili sauce
Wash the peppers and remove tops and then sun dry completely.
Place the fresh peppers and garlic into a blend and blend with stops. Keep the pepper as larger pieces.
Mix in salt and white spirit. Transfer to air-tight container. If you want, mix in some Sichuan peppercorns.
Place under sunshine, exposure for 1 or 2 days. Then place in fridge for about 1 week.