Now you can make hygienic and lip smacking hot schezwan sauce at home. Whole red chilies along with seeds have been used in this recipe. If you prefer less hot sauce, you can remove the seeds from the chilies! You make use this schezwan sauce as a dip, to make stir fried noodles, rice, Manchurian and more! Enjoy!
- 20 Spicy dried red chilies
- 20 Dried Kashmiri or Bedgi red chilies
- ½ Cup finely chopped garlic
- 1 Tbsp soy sauce
- 3 Tbsp white vinegar
- 1 Tbsp honey or sugar
- 2 Tbsp tomato sauce
- 4 Tbsp finely chopped ginger
- Salt to taste
- Some hot water
- ½ Cup cooking oil
- ½ Tsp crushed black pepper
- ¼ Tsp ajinomoto/ MSG (optional)
- Take 20 spicy and 20 Kashmiri or Bedgi red chilies and break them in small pieces.
- If want the sauce to be less spicy the you can remove seeds from the chilies.
- Add some hot water to the chilies and soak them for 15-20 min.
- After 20 min of soaking, grind the chilies to a paste. Do not make the paste very smooth, keeping it slightly coarse will give a better texture to the sauce.
- In a pan or kadhai, heat half cup cooking oil.
- Add 1/2 cup finely chopped garlic and 4 tbsp finely chopped ginger.
- Sauté these till these become golden or till the raw smell of ginger and garlic goes off.
- Add the chili paste once the ginger and garlic are done. Mix this well and cook this for 15 min on medium flame.
- After 15 min, oil should separate along the side.
- Add 1/2 tsp crushed black pepper, 1 tbsp soy sauce, 3 tbsp white vinegar, 2 tbsp tomato ketchup, 1 tbsp honey (sugar can be uses alternatively) and some salt to taste.
- Cover it and cook for another 5 min.
- Add 1/4 tsp ajinomoto. This is totally optional. Mix it well and switch off the flame. Let the sauce cool down to room temperature.
- You can store this sauce in a air tight container and keep it for a month in your refrigerator. Enjoy!
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