Schezwan Sauce | Homemade Schezwan Sauce Recipe | How to make Schezwan Sauce at home
Recipe Information
Schezwan Sauce
Cultural Context
Schezwan Sauce originates from the Sichuan province of China, known for its bold flavors and spicy dishes. This sauce embodies the region's love for heat and complexity, often used in stir-fries and as a dipping sauce. Today, it has gained popularity worldwide, inspiring various adaptations in Indian and Western cuisines.
Remove the stalks from the regular red chilies.
In a deep pot, add about 3 cups of water and bring to a boil.
Add 100 g of regular red chilies and 50 g of Kashmiri red chilies to the pot.
Cook the chilies on medium flame for about 15-20 minutes until soft.
Strain the chilies and let them cool completely.
Transfer the cooled chilies to a mixer jar and add some of the cooked chili water to blend into a fine paste.
In a wide pan, heat 4 tbsp of oil.
Add 3 tbsp of finely chopped garlic and 3 tbsp of finely chopped ginger to the hot oil and sauté for about a minute.
Add the chili paste to the pan and mix well.
Add half a cup of hot water to the chili paste and continue cooking.
Add 1 tsp of salt, 1 tsp of pepper, 2 tbsp of soy sauce, 2 tsp of vinegar, 2 tbsp of tomato ketchup, and 1 tsp of sugar to the mixture.
Cook the mixture on low flame for about 10 minutes until thickened.
Add about 1 cup of oil to the mixture to preserve the sauce, and cook for another 5 minutes until the oil separates from the paste.
Turn off the stove and let the sauce cool completely before bottling.
Equipment Needed
Dietary
Allergens
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