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Schezwan Sauce

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Ingredients Method

Ingredients
  

  • 10 Kashmiri Chillies 7 oz or 200 gms approx.
  • 20 Regular Chillies 7 oz or 200 gms approx.
  • 1 tsp Sichuan peppercorns
  • 1/2 cup Oil
  • 1/4 cup minced Ginger
  • 1/4 cup minced Garlic
  • 1 tbsp Spring Onion
  • Add 2 tbsp Soya Sauce
  • 2 tbsps. Vinegar
  • 2 tbsps. Ketchup
  • Salt to taste
  • Pinch of Sugar
  • Fresh cracked pepper

Method
 

  1. In boiling water add both the Kashmiri and regular Chillies together. If you can’t find the Kashmiri Chillies you can use a total of 40 regular chillies but the colour and texture will be different
  2. Add the Sichuan peppercorns and boil for 15 – 20 mins till the skins are nice and soft
  3. Drain and keep aside to cool but reserve some of the boiling liquid
  4. Once cool process adding a little water as required to get a smooth paste
  5. Heat the oil and saute the ginger and garlic followed by the spring onions
  6. Scrape the ground chilli in there and saute
  7. Add the soya, vinegar and ketchup
  8. Add the salt, sugar and pepper
  9. Cook for 10 to 15 mins covered till the oil floats to the top
  10. Cool and bottle and store in the fridge