Easy Homemade Schezwan Sauce
Schezwan sauce is a spicy delish indo Chinese condiment which is so flavorful. It’s spicy, tangy, garlicky with a hint of sweetness. I like to use celery in the recipe because of the subtle flavor it adds which makes the world of difference! If you’re an indo Chinese fan, this is a must have sauce in your fridge! It’s so easy to make and trust me homemade vs store bought there is a world of difference!
Happy Cooking!
Servings: 1.5 cups
Prep Time: 10 mins
Marinating Time: 1-2 hours
Cooking Time: 20-30 mins
Total Time: 2-3 hours
Ingredients:
28-30 dried red chilis
6-8 pepper corns
1 cup hot Water to soak
2.5 tbsp sesame/vegetable oil
1/3 cup red onion finely chopped
3-4 cloves garlic finely chopped
1 tbsp ginger paste
1/4 cup Celery finely chopped
1/4- 1/3 cup veg stock/water
1 tsp Sugar
1-2 tsp Salt as per taste
1.5 tsp Soy sauce
1 tsp Vinegar
1 tsp lime juice
2 tbsp Ketchup
2 tsp Kashmiri red chili powder
Directions:
In a bowl add dried red chilis and peppercorns. Pour the hot water over it and mix. Let it soak for 1-2 hours till the chilis are soft.
Once soft in a blender carefully blend till all blend.
Put a pan on medium heat and add oil.
Once warm add the onions and cook for 5-6 mins till it starts browning.
Once it starts to brown, add the chopped garlic, ginger paste and celery. Cook for 5-6 mins till everything is soft and the onions are well caramelised.
Add the blended chili paste and cook. Be careful of the fumes while it cooks. Cook for 5-8 mins till it starts to thicken.
Once it starts thickening add soy sauce, ketchup, vinegar, salt, sugar and red chili powder. Mix it together and cook for 5-7 mins.
Add water as needed for consistency of your choice.
The sauce is ready! Use it as a base to cook all your favorite Indo Chinese food!
Notes/Tips:
If you can use Schezwan dried chilis.
Be careful when blending and cooking the chilis. Keep your vent on to prevent fumes.
You can store this in an airtight container for 3-5 weeks in the fridge.
Make sure you cook the veggies well in the beginning so that it’s blends well in the sauce.
It tastes better after 1-2 days.
If you like it spicier add more chili. The amount of chili I’ve mentioned it not for a very spicy sauce.
