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Potato coins with cheese dip

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Schezwan Sauce

Schezwan sauce can be served with indo-chinese snacks like French fries, Spring rolls, Momos, Fried rice. It is a versatile red chilli garlic sauce with mild tanginess and sweetness.

Schezwan Sauce

Ingredients:

3-4 tbsp Vegetable oil
15 Cloves garlic (finely chopped)
1 1/2 inch ginger (finely chopped)
1 small Onion, minced
23 Dry red chilli
1 tbsp Vinegar
1/4 tsp Dark Soya sauce
1/2 tbsp Ketchup
3 tbsp Sugar
Salt to taste
1/2 tsp Black pepper powder
1/2 cup Water

Instructions:

Remove stems from red chillies and discard the seeds. Rinse and soak them in hot water for 30 minutes.
Drain excess water and grind them in a blender.
Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
Add the minced onions and let them cook on a low flame.
Add ground chillies, soy sauce, vinegar, ketchup, black pepper powder, sugar, salt and 1/4 cup water. Mix Well.
Stir and continue to cook for 5-6 minutes. Oil should have separated, and there should be some oil floating on top.
Switch off the flame and let it cool.
Once the sauce has completely cooled down, transfer to an airtight container, cover tightly with a lid and store in the refrigerator for up to 15 days.

Tips and Variations:

  • Add more oil for longer shelf life of the sauce. 
  • You can use mildly hot Indian variety kashmiri red chilli. They give a good colour and taste. 
  • Authentic Schezwan Sauce also has Sichuan Pepper in it. If you want to make this an authentic sauce, add Sichuan Peppers in it.
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