Szechuan Hot Sauce Recipe
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.
Servings: 1 small jar
- 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
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.
- Refrigerate the sauce for longer shelf life.
- Use brown sugar or jaggery for sweeteners.
Calories: 157kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Calcium: 10mg | Iron: 1mg