Spicy Schezwan Sauce

Name: Spicy Schezwan Sauce
Total time: 3600 s
Cuisine: Indian
Ingredients: 150 grams Dry chilli (after de-seeding); 10 pieces Sichuan Chinese peppers; 25 garlic cloves ( Alert: Garlic lover) you can reduce upto 18.; 1 thumb size ginger; 4 shallots chopped; 1 tomato chopped; 3 tbsp tomato sauce or tomato puree; 1/2 tsp carom seeds; 2 tbsp rice wine; 1/3 tbsp sugar or brown sugar; 2 tbsp dark soy sauce; 3 tbsp chilli vinegar or distilled vinegar; 4 tbsp sesame oil; salt; 4 pieces of Bhut jalokia; 1 mortar and pestle; 1 Blender / grinder; 1 A pair of gloves; 1 Mask

Mia Chan @cook_3624597

I used two kinds of chilli for this sauce. - Khasmiri chilli a.k.a byadagi which is very famous in India and used for making red chilli powder known as khasmiri chilli powder. It is relatively mild, gives a vibrant red color, full in flavor and slightly hotter than paprika. Measures about 2000 SU. - Bhut jalokia a.k.a Naga king chilli or Ghost pepper its known by many different names. Usually this pepper is not added in schezwan sauce but I added them not only to make it hotter but to enhance the taste. Hottest chilli known is rated at about 1million SU (scoville unit) *Authors note* ~ Do not touch your eyes, nose, face even your phone while working with these peppers. Also make sure not to use the bathroom without thoroughly washing your hands. 😀

Mia Chan @cook_3624597

Saved

Ingredients

1 hour

Sauce
150 gramsDry chilli (after de-seeding)
10pieces Sichuan Chinese peppers
25garlic cloves ( Alert: Garlic lover) you can reduce upto 18.
1thumb size ginger
4shallots chopped
1tomato chopped
3 tbsptomato sauce or tomato puree
1/2 tspcarom seeds
2 tbsprice wine
1/3 tbspsugar or brown sugar
2 tbspdark soy sauce
3 tbspchilli vinegar or distilled vinegar
4 tbspsesame oil
salt
4pieces of Bhut jalokia
Kitchen Tools
1mortar and pestle
1Blender / grinder
1A pair of gloves
1Mask

Saved

Steps

1 hour

1

Don gloves, wear mask and proceed with extreme caution!! 💥💥💥 just the scent is enough to knock you off your feet.
2

~De-seed the chillies with the help of a scissor by cutting the chilli from the middle along the length. The seeds fall off easily. ~rinse the chillis and soak them in hot water for 30 minutes.
3

At the mean time gently saute the Sichuan peppers in a pan as it makes it easier to grind them. Crush the peppers coarsely in a mortar-pestle. Add ginger and garlic and grind them together.
4

Drain the chillis (do not discard the water) put them in a blender, add the same water (100ml) and blend it to make a fine chilli paste.
5

~i used Soju (Korean rice wine) love the taste! ~Heat the sesame oil in a pan. Saute the shallots and tomatoes till translucent. Then add the ginger garlic paste and carom seeds saute for about 30seconds, add the chilli paste (add more water if needed 3-4tbs), add the remaining ingredients, mix well and cook for about 15 minutes in medium low heat. ~Taste it and add more salt or sugar if needed.
6

Serve schezwan sauce as a condiment or add in your recipes. It can be used for multi purposes for anything that needs spice 😉 I like dipping my snacks in schezwan sauce. Simply delicious! Enjoy ^^ ~ let it cool down and transfer it to a glass pickle jar (air-tight container) stays fresh for up to 3weeks.