Name: Home made Spicy Red Schezwan Sauce recipe by Affaf Ali at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: Regular red chillies - 20nos Or Kashmiri Red chillies - 30nos; Cooking oil – 1/2cup; Celery pieces - 2tbspn (optional); Vinegar - 3tbsp; Tomato Ketchup - 5tbspn; Tomato puree - 2tbspn; Soy sauce - 2tspn; Garlic pods - 25; Ginger - 1inch piece; Red onion – 1 large; Sugar - 3tbspn; Salt – according to taste; Pepper powder – according to taste

ABOUT Home made Spicy Red Schezwan Sauce RECIPE

Spicy and tangy home made schezwan sauce thats adds flavours and punch to any dish.

Ingredients Serving: 4

Regular red chillies - 20nos Or Kashmiri Red chillies - 30nos
Cooking oil – 1/2cup
Celery pieces - 2tbspn (optional)
Vinegar - 3tbsp
Tomato Ketchup - 5tbspn
Tomato puree - 2tbspn
Soy sauce - 2tspn
Garlic pods - 25
Ginger - 1inch piece
Red onion – 1 large
Sugar - 3tbspn
Salt – according to taste
Pepper powder – according to taste

Instructions

De-seed chillies and remove membrane. Soak chillies in warm water for 1hour. Drain water and grind to coarse mixture. Use little water if required while grinding. Set aside.
In a heavy bottom non stick vessel heat oil. Add finely minced ginger and garlic pieces. Fry on medium flame for few minutes till aromatic. Add finely chopped red onion cubes and celery pieces (optional). Fry well till light golden brown. Do not burn.
Add sugar and red chilly paste. Fry again till oil separates on sides of vessel. Reduce flame to low now, add tomato puree, tomato sauce, soy sauce and vinegar. Mix well. Season with salt and pepper powder. Check for spice level and adjust accordingly.
Once it’s cooled completely, transfer to dry clean container. Refrigerate for 2weeks.

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