Schezwan Sauce

Prep Time: 45min
Cook Time: 15min
Total Time: 1 hr
Yield: 300 ml jar

Ingredients

1 Cup or 250 Grams Dried Red Chillies

Salt as needed

2 Tblspn Minced Garlic

1 Tblspn Minced Ginger

1/4 Cup + 1 Tblspn Water

1 Tblspn Soy Sauce

1 Tblspn Vinegar

1/2 Tblspn Sugar

1 Tblspn Tomato Ketchup or Tomato Sauce

1/2 Tspn Black Peppercorns, crushed

2 Tblspn Oil

Directions

• Soak dried red chillies in enough hot water for 30-45 minutes or until they turn soft. 

• After 45 minutes, drain water & add soaked dried red chillies to a mixie jar along with a tablespoon of water.

• Blend into a smooth paste & keep aside.

• Heat oil in a sauce pan on medium-low flame, add minced ginger & garlic (In this step you can also add 1/4 cup chopped onion & saute for 10 seconds).

• Saute for a second & add prepared chilli paste along with 1/4th cup of water.

• Mix everything well & cover with a lid.

• Cook for 8-12 minutes or until oil separates.
• Add soya sauce, tomato ketchup, sugar, crushed peppercorns , salt, vinegar & mix everything well.

• Cook for a minute & turn off the flame. 

• Let it cool at room temperature & store it in a glass jar.

Note: 

• Stays fresh for 2 to 3 weeks when refrigerated.
• Schezwan sauce can be used in Indo-Chinese dishes or can be served as a condiment.