Schezwan style sauce that can be made ahead and used in various schezwan recipes like schezwan fried rice, schezwan noodles, schezwan potatoes, etc. I made this for my schezwan dahi puri.
I have not made this sauce separately, before, just made as and when I required in my schezwan recipes. I find it more comfortable than making and storing it. But when I needed the schezwan sauce separately for this Schezwan dahi puri, I had to make it from scratch, I did not want to buy a store bought bottle of schezwan sauce, so made a simple version with the ingredients I had. All schezwan sauce or dishes must be having schezwan peppers, but I have never bought it. So I skipped it. This might not be the authentic recipe, but a similar tasting schezwan style sauce. I made little in quantity, you can double or triple the recipe if making in bulk to store.
Step by step pictures
- Soak red chillies for an hour in hot water. Grind it smoothly with less water.
- Finely chop ginger, onion and garlic. Heat a kadai with oil, add ginger, garlic and give it a mix. Add onion and fry without changing its colour.
- Add ground chilli paste, chilli sauce, sugar, pepper and salt. Give it a boil.
- Lastly add vinegar and mix. Switch off the stove and transfer to a clean container.
Use it as needed in any recipe. This is the sauce I have used in my schezwan dahi puri.