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Schezuan Sauce

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Schezuan sauce is a spicy and pungent sauce made with dry red chilies, garlic, shallots, and spices. It is a fusion Indo Chinese recipe of a hot chili sauce. This is one of the most popular sauce recipes from the Indo Chinese cuisine. Schezwan sauce is a versatile red chili garlic sauce and can also be had as a dip.
It can be made and stored in the freezer in an airtight container for a month. Although it’s readily available in shops, a fresh homemade sauce always has a more vibrant taste.

Schezuan sauce

Ingredients:

  • 15 whole dry Kashmiri red chilies
  • 1/2 cup Oil
  • 1/4 cup finely chopped onions
  • 5 tablespoon finely chopped celery
  • 1/4 cup finely chopped garlic
  • 1 teaspoon Finely chopped ginger
  • 1/2 tablespoon Soy sauce
  • 1/2 tablespoon Vinegar
  • Salt To taste
  • 1 1/2 teaspoon Tomato Ketchup
  • 1 1/2 teaspoon Sugar

Method for Schezuan Sauce

  1. Soak the chillies in a deep bowl with enough hot water for 1 hour.
  2. Drain out all the water from the chillies and save it. Roughly chop the chillies and add them to the mixer along with 5 tbsp of the soaking water and blend till smooth. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the onions, celery, garlic and ginger and sauté on a medium flame for 2 to 3 minutes.
  4. Add the chilli paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  5. Add the soy sauce, vinegar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  6. Add the tomato ketchup and sugar, mix well and cook on a medium flame for 1 minute while stirring occasionally.
  7. Serve or store in an air-tight container. Use as required.

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