Name: Homemade Schezwan Sauce recipe by BetterButter Editorial at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 20 dry red chilies (less hot or medium hot, can add a mix of 15 kashmiri & 4-5 byadagi dry red chilies); 1 small onion, finely chopped; 15 garlic cloves, finely chopped; 1 inch ginger, finely chopped; 4 tbsp water for grinding the red chilies; ½ cup water to be added later; White vinegar - 2 tbsp; 4 sichuan peppers; 2 tsp Brown sugar; 1/2 tsp black pepper powder or as required; ½ tsp light soy sauce; 3 to 4 tbsp sesame oil; Salt as required

ABOUT Homemade Schezwan Sauce RECIPE

Serve Schezwan sauce as a condiment with snacks or you can also add in recipes like Schezwan fried rice or noodles, Vegetable Schezwan or Veg balls in hot garlic sauce.

Ingredients Serving: 8

20 dry red chilies (less hot or medium hot, can add a mix of 15 kashmiri & 4-5 byadagi dry red chilies)
1 small onion, finely chopped
15 garlic cloves, finely chopped
1 inch ginger, finely chopped
4 tbsp water for grinding the red chilies
½ cup water to be added later
White vinegar - 2 tbsp
4 sichuan peppers
2 tsp Brown sugar
1/2 tsp black pepper powder or as required
½ tsp light soy sauce
3 to 4 tbsp sesame oil
Salt as required

Instructions

Rinse and then soak the chilies in hot water for 30 minutes. You can also de-seed the chilies before you soak them. Drain, remove the stems and then break the chilies. Add them to a chutney grinder or blender.
Add water and make a smooth paste of the red chilies. Crush the sichuan peppers coarsely in a mortar-pestle. Heat sesame oil or any other vegetable oil in a pan.Add the garlic and ginger first and saute till their raw aroma goes away, don't brown them.
Add the chopped shallots and then saute them till translucent. Add the ground red chili paste and stir.
Then add the crushed sichuan pepper, sauté for 1 to 2 minutes more till you see oil from the sides of the sauce. Add ½ cup of water and give a stir again, simmer for 2 minutes.
Add salt, pepper, soy sauce and vinegar, also add celery now, if using. Stir and continue to cook for 5 to 6 minutes more. Check the taste, and add more salt, sugar or pepper as required.
Once the schezuan sauce cools down, grind coarsely in the mixer, collect it in a small jar or bowl. Cover tightly with a lid and refrigerate.
Sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.

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