Schezwan Chili Sauce | Indo-Chinese Chili-Garlic sauce
Schezwan Chili sauce is a spicy Indo-Chinese condiment that is used in making fried rice, noodles and sandwiches. This is an easy recipe to make it at home.
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Ingredients
- 6~8 Dry red chilies
- 2 tbsp Peanut/ Sesame Oil
- 2" Ginger piece, finely grated
- 4 Garlic cloves, finely minced
- ¼ cup Green Onions/ Scallions, finely chopped
- 1 tbsp Soy sauce
- 1 tsp Sichuan Peppercorns, crushed
- 1 tbsp Brown Sugar, adjust as per taste
- 1 tbsp Rice Vinegar, you can also use White or Apple cider vinegar
- To taste Salt & Pepper
Instructions
- Soak dry red chilies in warm water for at least 30 minutes. Grind them to a paste adding just a little bit of water.
- Heat oil in a small saucepan, add the ginger & garlic and cook till fragrant about 1~2 minutes.
- Next add the sliced scallions and cook till tender, about 2~3 minutes.
- Next add the ground chili paste, crushed Schezwan peppercorns and cook for 1~2 minutes or until the oil starts floating around the edges.
- Add ½cup of water and simmer for 1~2 minutes.
- Stir in soy sauce, brown sugar, vinegar, salt and pepper. Simmer for another 4~5 minutes or until the mixture thickens a little bit.
- Let cool and use as needed. Store in an airtight container in the fridge for up to 2 weeks.
Notes
- Adjust the number of dry red chilies used based on your spice preference and on the type of chili used.
- To make the sauce less spicy, use Kashmiri or Byadgi dry red chilies.
- Sichuan peppercorns give a unique taste to the sauce. But if you cannot find them, then use ½ tsp of regular peppercorns for some kick or simply leave them out.
- This chili-garlic sauce can be stored in an airtight container in the fridge for upto 2 weeks.
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