Schezwan Sauce Recipe
Servings 1 cup
Ingredients
- 22 Dry red chilies
- 1 cup hot water to soak chilies
- ¼ cup oil
- 2 tbsp garlic minced or paste
- 1 tbsp ginger minced
- ¼ cup onion chopped
- 1+¼ tsp soy sauce you can add up to 1 tbsp according to your taste.
- 2 tbsp tomato ketchup
- 1 + ½ tbsp lemon juice
- salt to taste
- 1 tbsp sugar
Instructions
- Transfer Dry Red chillies into a bowl. Quick note – Remember, This sauce is authentically made from Sichuan peppers If you don’t have those use regular dry red chillies.
- Soak chillies in hot water for 30 mins at-least. 30 min soaking is must to get the fine paste.
- Discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.Keep the paste aside.
- Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes away. Be careful not to burn the ginger and garlic.
- Add the minced onions and allow them cook on a low flame.
- Once the onions are cooked, add ground chilie paste, soy sauce, lemon juice, ketchup, sugar, salt and 1/4 cup water.
- Bring this to a boil and simmer till the sauce thickens. Oil should have separated.
- Switch off the flame and let it cool. Once the sauce has cooled down completely, transfer to an airtight container and store in the refrigerator for up to 15 days.
Video
Notes
- You can use vinegar instead of lemon juice. If using vinegar, use it 1 tsp vinegar.
- This sauce will stay fresh for 12 to 13 days.
