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Szechuan Sauce

   Szechuan Sauce

Szechuan Sauce is a spicy sauce of Indo- Chinese cuisine, used as a dip or to stir fry. 
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Soaking Time: 30 minutes 

  1. Garlic - 1/2 cup finely chopped
  2. Ginger - 1/2 cup finely chopped
  3. Whole Dry Red Chili - 2 cups
  4. Oil - 1 1/2 cup
  5. Salt - 1 1/2 tablespoon
  6. Soy Sauce - 1/2 tablespoon
  7. Tomato Sauce - 1 tablespoon
  8. Vinegar - 1 tablespoon
  9. Red Chili Sauce - 1 tablespoon
  10. Water - 1/2 cup
( I have given the link of ingredients at the end of the recipe where you can buy them easily) 
1. Here are all the ingredients. I am using sriracha red chili sauce that already contains vinegar.
2. Soak the red chili for 30 minutes or till it gets little soft.
3. Take soaked chili in a grinder. Add 2 tablespoon of water and grind it fine. Do not add a lot of water.
4. Blended perfectly.
5. Chop ginger and garlic finely.
6. Heat 1 1/2 cup of oil in a pan/ wok. Oil works as a preservative for the sauce.

7. Add finely chopped ginger and garlic. Saute for a while.
8. Add the blended red chili. Cover and cook for 2 minutes on medium heat.
9. Add tomato sauce, red chili sauce, soy sauce,vinegar and salt. Cook the mix with sauces and salt for 2 minutes.
10.  Add 1/2 cup of water,mix well. Cover the mix and cook for 10 minutes. Stir occasionally.
11. Cooked nicely. Oil will starts to float on the top. Remove from heat and let it cool completely. 
12. Store in a dry glass container in fridge. You can store it for 3-4 weeks. Enjoy the sauce as a dip, marinade your favorite food or stir fry with some pasta/ spaghetti. 

Please try this easy and simple recipe and let me know in the comment section how it comes for you. If you like the recipe please like, share and subscribe this blog. If you have any question or any doubt you can leave a message in contact me section at the bottom.

Ingredients Reference:
1. Whole Dry Red Chili 
2. Soy Sauce


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