Szechuan Sauce

Szechuan sauce

This homemade recipe is sure to have a lot of tongues rolling. Especially those for the love of fiery flavours. This is particularly an indo-chinese preparation which is savoured with dishes like flatbreads, noodles and you can perhaps combine it with anything that would perk things up. To begin with I’ll just say that this sauce is not as originally derived from the actual szechuan pepper or sauce as one would hope from oriental cuisines but this is my version of it. The best part about this recipe is that it can be made as many times as possible and it requires relatively simple ingredients.

Ingredients:

250 gms of dried red chilli

6-7 tbsp cooking oil

5 tbsp ginger garlic paste

1 finely chopped onion

1 finely chopped tomato

2 tbsp tomato sauce

1 tbsp soy sauce

1 tbsp vinegar

1 tbsp sugar

Firstly, soak about 250 gms of dried red chilli in water for 30 mins and blend into paste.

Take a small vessel and heat some oil. Add ginger garlic paste. Stir for 2 mins and add chopped onion. Stir this mix until caramelized and brown. To this, add the chopped tomato and tomato sauce. Keep stirring for 5 mins or until tomatoes are cooked. Now add the red chilli paste and cook for 2 mins. Add soy sauce and vinegar. Stir and cook this mixture for 15-20 mins. Lastly add sugar and salt to taste. Now, let the mixture cool down and store it in a jar for use as dips, gravies and stir-fry sauces.

Tip: Cover the pan with a lid while cooking to lock-in the flavours and keep the moisture intact.

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