Oct 25, 2012

Sichuan / Schezwan Sauce

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

  • 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.


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