When we think about spicy Chinese food the first food item click in our mind is the Szechuan recipes such as Szechuan Fried rice, Sechuan Noodles, Szechuan  Stirfries..etc. This spicy sauce is so versatile and can be used in many preparations from rice to side dishes like gravies.

Initially i was getting ready made Szechuan sauce from super markets and will finish off so soon and wanted to make home made version. So i referred Sanjeev Kapoor Chinese Dishes book and internet to make this sauce to suit my taste buds. This sauce is really fresh in flavours than the store bought one. You could use celery and Szechuan pepper powder instead of normal pepper powder if you get these ingredients or simply omit them in this recipe.

Sichuan Sauce

Preparation Time: 5 minutes
Cooking time: 10 minutes
Cuisine: Chinese
Makes: 250 ml

Dried red chillies- 30 nos (Use Kashmiri Chilli for less spicy)
Oil- 1/4 cup
Garlic cloves, finely chopped-20 big cloves
Ginger, finely chopped/ grated-1 inch
Vinegar- 2 teaspoon
Tomato ketchup/sauce- 6 tablespoons
Pepper powder- 1/4 teaspoon
Salt- to taste
Sugar- 1/4 teaspoon

Chinese Sauces

  • Slit the red chillies lengthwise and remove the seeds and soak them in hot water for 30 minutes (or) Boil them for 5-7 minutes.(Be careful while handling red chillies they are fiery and wash the hands well with soap)
  • In a blender jar add the chillies and grind as a fine paste by adding little water.
  • Heat oil in a pan and add chopped garlic and ginger and cook for about a minute on low flame till the raw smell leaves the garlic should not turn golden colour.
  • If you get celery you can add 2 tablespoons of celery and cook for a minute of two. If you donot get it omit and continue the recipe.
  • Now add the red chilli paste, vinegar and 1/4 cup of water and cook for two minutes till the raw chilli flavour leaves. 
  • Now add the tomato sauce and salt and sugar to balance the taste. 
  • Allow to cool to room temperature and transfer into a air tight bottle and refrigerate. This sauce wont spoil easily like pickle as the oil floats on top. 
Szechuan Sauce

Szechuan Sauce