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:

1. 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.

2. Once soft in a blender carefully blend till all blend.

3. Put a pan on medium heat and add oil.

4. Once warm add the onions and cook for 5-6 mins till it starts browning.

5. 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.

6. 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.

7. Once it starts thickening add soy sauce, ketchup, vinegar, salt, sugar and red chili powder. Mix it together and cook for 5-7 mins.

8. Add water as needed for consistency of your choice.

9. 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.