Schezwan Sauce Recipe

Make spicy and super flavorful Schezwan Sauce at home with this easy recipe. This sauce which can be served as a condiment along with dumplings, spring rolls or used in recipes like Schezwan fried rice and noodles.

This sauce is quite popular in the Indo-Chinese cuisine and also happens to be one of my favorites!

Ingredients
▢30 Dry Red Chillies
▢20 Garlic crushed
▢4 tbsp Ginger grated
▢3 tbsp Tomato ketchup
▢1 tbsp Soy Sauce
▢Salt to taste
▢1 tsp Black Pepper Powder if you have schezwan pepper use them
▢2 tsp Sugar
▢¼ cup Oil
▢4 tbsp Vinegar

Instructions

1. Take dry chillies and cut the top open. Remove the seeds out of it. You can just invert it and roll between your hands, the seeds just fall off.
2. Now take the chillies and add it to a sauce pan. Add 1 cup of water and bring it to boil. Simmer it for 5 mins.
3. By this time the chillies must have plumped up. Drain chillies. Reserve the water, you need that for grinding.
4. Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.
5. Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.
6. Now add in the chilli paste and mix well. Now add in ketchup, soya sauce, salt, sugar and pepper. Mix well.
7. Simmer this sauce for 5 to 8 mins.
8. Now the sauce is done. Cool this and store in a clean air tight container refrigerated.

Notes

• Use clean sterlized jar and spoons.
• Keep the sauce refrigerated.
• This sauce stays good for a week when handled properly and refrigerated.
• If you have schezwan peppercorn use that.
• Removing seeds is important, else it will make the sauce so spicy. Or you can use kashmiri chilli variety