Spicy Schezwan Sauce with Chilies and Garlic
Ingredients
- 20 dry red chilies
- 4 to 5 shallots or 1 small onion - finely chopped
- 15 garlic cloves - finely chopped
- 1 inch ginger - finely chopped
- 2 to 2.5 tablespoon water for grinding the red chilies
- 1/2 cup water to be added later
- 1 tablespoon rice vinegar or white vinegar or apple cider vinegar
- 1/2 tablespoon finely chopped celery, optional (skip if you don't have)
- 1 to 2 teaspoon organic unrefined cane sugar or brown sugar - add as required, up to 3 teaspoon for sweeter taste
- 1/4 to 1/2 teaspoon black pepper powder or as required
- 1/2 teaspoon light soy sauce or as required
- 3 to 4 tablespoon sesame oil or any vegetable oil
- salt as required
Preparation
Rinse and then soak the chilies in hot water for 30 minutes.
You can also de-seed the chilies before you soak them.
Drain.
Remove the stems and then break the chilies.
Add them to a chutney grinder or blender.
Add water and make a smooth paste of the red chilies.
Cooking
Heat sesame oil or any other vegetable oil in a pan.
Add the garlic and ginger first and saute till their raw aroma goes away. Don't brown them.
Add the chopped shallots and then saute them till translucent.
Add the ground red chili paste and stir.
Add 1/2 cup of water and give a stir again. Simmer for 2 minutes.
Add salt, sugar, pepper, soy sauce and vinegar. Also add celery now, if using.
Stir and continue to cook for 5 to 6 minutes more.
Check the taste and add more salt, sugar or pepper as required.
Once the sauce cools down, collect it in a small jar or bowl.
Cover tightly with a lid and refrigerate.
Serve schezwan sauce as a condiment with snacks or add in recipes like schezwan fried rice or noodles.