Home made Szechuan Sauce
Szechuan sauce is traditionally made using Sichuan Pepper but since we widely use dried red chili flakes, here I have prepared the sauce using normal Dried Red Chilli.
Packaged Szechuan Sauce tends to have a lot of additives and colorants in them, to increase its shelf life, which in turn isn’t quite good for our health in the long run. Ever since this hit me, I haven’t been buying Szechuan sauce from the grocery, instead make them at home itself and oh boy! The natural colors and flavors that comes from this sauce is any day better than store bought ones.
I use Szechuan sauce on a frequent basis. For fried rice, noodles, my Szechuan Upma, stir frys and what not! I have an amazing delicious fusion recipe coming up, for which I prepared this sauce. Can’t wait to share it with y’all! 😍
Also this sauce stores well in the refrigerator for upto two months!
Ingredients:
- 6 dry red chilli, soaked in 1/2 cup hot water for 15 minutes
- 3 garlic cloves, finely chopped
- 1/2 inch ginger, finely choppee
- 1 tbsp Soy sauce
- 2 tsp brown sugar
- 1 tsp vinegar
- 1 tbsp Tomato Ketchup
- 2 tbsp vegetable oil
- Salt, as required
- Water used for soaking chillies
Instructions:
- Soak your dried red chillies in 1/2 cup water.
- Boil your chillies well, until chillies look tender.
- Take out chillies and grind to a form a paste, reserve the water used to boil the chillies.
- In a pan, pour oil, and Sautee ginger garlic on lowest heat without browning.
- Add in your ground red chillies, brown sugar, ketchup, vinegar, soy sauce and salt, sauté for a couple of minutes, add in your reserved water used to boil chillies and allow to boil until oil separates.
- Use instantly or store in the refrigerator for upto 2 months.
