Schezwan sauce is a spicy and hot Chinese chili sauce which is used in many fusion Indo Chinese dishes. It’s spicy, slightly sweet, slightly tangy in taste.

#spicyschezwansacue #schezwanchutney #schezwansaucerecipe

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For Schezwan Sauce:
☛ Dried red chili - 100g
☛ Sesame oil or vegetable oil - 1/4 cup or 1 dl
☛ Garlic, finely chopped - 1/4 cup or 1 dl
☛ Ginger, finely chopped - 4 tbsp
☛ water - 1/4 cup or more if needed
☛ Sichuan pepper/schezwan pepper, crushed - 1/2 tsp (You can also use black pepper if you don't have )
☛ White vinegar - 3 tbsp
☛ Soy sauce - 2 tbsp
☛ Sugar - 1 1/2 tbsp
☛ Tomato ketchup - 2 tbsp
☛ Salt to taste

How to Make Schezwan Sauce:
1. Soak dried red chilies in hot water for 30 minutes or till they turn soft. (You can also de-seed chilies if you wish.)
2. After 30 mins, discard the water and blend to make a nice and smooth paste. (You can add a little water if required.)
3. Chili paste is ready. Keep it aside.
4. Heat oil in a pan.
5. Add garlic and sauté for few seconds.
6. Add ginger and sauté for about 2 minutes or till ginger-garlic is golden in color.
7. Now add in prepared red chili paste and stir well.
8. Let it cook till the chili paste reduces oil.
9. Add water and stir well. Cover with lid and let it cook on medium heat for 15-20 minutes or cook till the sauce till oil floats on top. (Keep stirring occasionally and add more water if needed to require the desired consistency.)
10. No add in salt, sugar, sichuan pepper, soy sauce, and tomato ketchup.
11. Mix well and cook for 2-3 minutes.
12. Now add white vinegar and stir well again. Let it cook for 3-4 minutes or till oil leaves the sides.
13. Let it cool completely and store in an airtight jar and refrigerate.
14. Use it as a dipping sauce or when add it in your favorite Indo Chinese recipes.

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