Schezwan sauce

Schezwan sauce is a spicy garlicky sauce, it just needs two main ingredients to make the sauce, red chilies and lots of garlic.

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Cuisine: Chinese

Keyword: sauce

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings:

Soak the red chilies in hot water for half an hour and grind it to a paste with a tablespoon of water.
Heat a pan and add oil, chopped garlic and ginger pieces. Cook until the raw flavor is gone.
Then add the ground red chili paste with ½ cup water and cook it further for 5 minutes on a medium flame.
Now add the other ingredients one by one (Vinegar, soy sauce, salt, sugar, ground pepper, tomato ketchup)
Mix everything together and cook until the sauce thickens (it takes 10 minutes).
Once the oil separates and floats on top which means the Schezwan sauce is ready, now allow the sauce to cool and then transfer it to an airtight container and store it in refrigerator for using.
You can use the sauce in noodles, rice, appetizer, etc.,

The Schezwan sauce stays good for up to 3 weeks in refrigerator.
The mentioned measurement yields spicy Schezwan sauce, if you need less spicy then reduce the red chilies numbers.
I have used canola oil in the recipe, but you can also use vegetable or corn oil for the recipe.
Some like to add onions in to their Schezwan sauce, but the self-life is less than a week if you add onions.