Spicy Schezwan Sauce Recipe

Name: Spicy Schezwan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Dry chilli (after de-seeding); 10 pieces Sichuan Chinese peppers; 25 garlic cloves ( Alert: Garlic lover) you can reduce upto 18.; 1 thumb size ginger; 4 shallots chopped; 1 tomato chopped; 3 tbsp tomato sauce or tomato puree; 1/2 tsp carom seeds; 2 tbsp rice wine; 1/3 tbsp sugar or brown sugar; 2 tbsp dark soy sauce; 3 tbsp chilli vinegar or distilled vinegar; 4 tbsp sesame oil; 4 pieces of Bhut jalokia; 1 mortar and pestle; 1 Blender / grinder; 1 A pair of gloves; 1 Mask

Servings: persons

150 grams Dry chilli (after de-seeding)
10 pieces Sichuan Chinese peppers
25 garlic cloves ( Alert: Garlic lover) you can reduce upto 18.
1 thumb size ginger
4 shallots chopped
1 tomato chopped
3 tbsp tomato sauce or tomato puree
1/2 tsp carom seeds
2 tbsp rice wine
1/3 tbsp sugar or brown sugar
2 tbsp dark soy sauce
3 tbsp chilli vinegar or distilled vinegar
4 tbsp sesame oil
4 pieces of Bhut jalokia
1 mortar and pestle
1 Blender / grinder
1 A pair of gloves
1 Mask

1
Don gloves, wear mask and proceed with extreme caution!!
2
'L'L'L just the scent is enough to knock you off your feet.
3
~De-seed the chillies with the help of a scissor by cutting the chilli from the middle along the length.
4
The seeds fall off easily.
5
~rinse the chillis and soak them in hot water for 30 minutes.
6
At the mean time gently saute the Sichuan peppers in a pan as it makes it easier to grind them.
7
Crush the peppers coarsely in a mortar-pestle.
8
Add ginger and garlic and grind them together.
9
Drain the chillis (do not discard the water) put them in a blender, add the same water (100ml) and blend it to make a fine chilli paste.
10
~i used Soju (Korean rice wine) love the taste!
11
~Heat the sesame oil in a pan.
12
Saute the shallots and tomatoes till translucent.
13
Then add the ginger garlic paste and carom seeds saute for about 30seconds, add the chilli paste (add more water if needed 3-4tbs), add the remaining ingredients, mix well and cook for about 15 minutes in medium low heat.
14
~Taste it and add more salt or sugar if needed.
15
Serve schezwan sauce as a condiment or add in your recipes.
16
It can be used for multi purposes for anything that needs spice I like dipping my snacks in schezwan sauce.
17
Simply delicious!
18
Enjoy ^^ ~ let it cool down and transfer it to a glass pickle jar (air-tight container) stays fresh for up to 3weeks.

1206

kcal

Calories

Fat

235

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 150 grams Dry chilli (after de-seeding), 10 pieces Sichuan Chinese peppers, 25 garlic cloves ( Alert: Garlic lover) you can reduce upto 18., 1 thumb size ginger, and more.

Yes, Spicy Schezwan Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Schezwan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions