Spicy dishes are nothing new at Simple Sumptuous Cooking but today's recipe will open the floodgates to a ton of options in adding flavor to just about any dish! That's the magic of Szechuan Hot Sauce!
I have prepared several ready-to-cook Indian spice mixes and shared some of them too, but none similar to the one today, because this recipe has its roots in eastern Asia. Szechuan Hot Sauce is a sweet and spicy sauce that can be used to spice up anything from fried rice or noodles to snacks like spring rolls, and vegan nuggets.
The homemade Szechuan sauce can also be refrigerated for months without any change in taste or flavor. It is a sauce that will exceed your expectations, in every dimension you can imagine.
The traditional way of Szechuan Sauce involves using original chile peppers from Sichuan. But my simpler version is to use New Mexico chilies that are also likened to an Indian version called "Byadagi" pepper. This is not an uncommon item in any grocery store, but my intention is to share the recipe that needs no preservatives for less than half the cost!
New Mexico chili will definitely fall under the "very spicy" category but gives excellent flavor and texture to this sauce. It starts with a base of sauteed ginger, garlic, and onions, and lets the chilies simmer in it. Packed into this paste are flavor from tamari, and sweetness from brown sugar.
This sauce is perfect for putting a new twist on your favorite chili recipe or stir-fry. For a tasty party snack, Hakka noodles, Spicy vegan noodles, coat Cauliflower or tofu wings with Szechuan Sauce and bake or grill.
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Szechuan Hot Sauce Recipe
Equipment
Ingredients
- 10-12 New Mexico chili
- 5-7 red dry chilies - byadagi
- 2 tablespoon ginger garlic paste
- 3-4 tablespoon sesame oil or any cooking oil
- 1 small onion
- Salt to taste
- 1 tablespoon apple cider vinegar
- 1 -2 teaspoon Tamari or use soy sauce
- 1 teaspoon black pepper
- 1-2 tablespoon brown sugar or white sugar
Instructions
- Remove the stem of the chilies (if you prefer a milder flavor, remove the seeds too)
- Soak them in hot water for 30 minutes.
- Drain the water and blend them with 3 tablespoon of water.
- Place a pan over medium heat and drizzle 3-4 teaspoons of sesame or vegetable oil.
- As the oil heats up, add ginger and garlic paste. Saute them for about 2 minutes.
- Add chopped onions and continue to saute until they turn translucent.
- Add the blended chili paste and cook for 5 mins.
- Add salt, apple cider vinegar, sugar, tamari or soy sauce, black pepper and stir well.
- Cook for another 5 minutes or until oil separates from pan.
- If you prefer the mild version at this point, you could add more sugar and Tamari.
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Video
Notes
- Refrigerate the sauce for longer shelf life.
- Use brown sugar or jaggery for sweeteners.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
The Szechuan sauce is ready! Make any meal come alive with the explosive flavor of Szechuan Sauce!
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Valentina
This seems like it would become a must-have pantry item pretty quickly. I'd use it all the time!
Jessica Robinson
Oooohhh. Yum! I bet this would be awesome in a sweet and sour sauce to dip coconut shrimp!!
Pam
Oh my goodness! I love this. I've pinned it to make as soon as possible. Great recipe!
Molly Kumar
Schezwan sauce is one of our fav sauce to have at home. I do make it from time to time n will try your recipe next.
Allison Mattina
I would use this sauce ALL the time! It looks amazing. I'm all about spicy.
Uma Raghupathi
Thank you Allison. This is my favorite hot sauce:)