Sichuan / Schezwan Sauce

Ingredients

10-12 Dried Red Chilies

½ cup oil

10 garlic cloves, finely chopped

2 green chilies finely chopped

2 spring onions finely chopped

1 inch ginger grated

2-3 inch celery stalk, finely chopped

3 tbsp tomato ketchup

Salt to taste

2 tsp white vinegar

Method

• Remove stems, and boil the red chilies in 1 cup water for 5-8 mins. Drain, cool and make a fine paste.
• Heat oil in a pan. Add garlic, ginger, green chilies, spring onions, and sauté for 1 min. Add red chili paste and sauté for few seconds. Add celery, tomato ketchup, salt and mix well.
• Stir in vinegar and simmer for 1 min on low flame. When oil rises to surface, turn off heat.
• Cool the mixture, and store in a bottle.
• Let the oil cover the surface of the sauce. This Sichuan sauce can last in the fridge for 1 month.