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Don gloves, wear mask and proceed with extreme caution!!
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'L'L'L just the scent is enough to knock you off your feet.
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~De-seed the chillies with the help of a scissor by cutting the chilli from the middle along the length.
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The seeds fall off easily.
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~rinse the chillis and soak them in hot water for 30 minutes.
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At the mean time gently saute the Sichuan peppers in a pan as it makes it easier to grind them.
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Crush the peppers coarsely in a mortar-pestle.
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Add ginger and garlic and grind them together.
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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.
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~i used Soju (Korean rice wine) love the taste!
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~Heat the sesame oil in a pan.
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Saute the shallots and tomatoes till translucent.
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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.
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~Taste it and add more salt or sugar if needed.
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Serve schezwan sauce as a condiment or add in your recipes.
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It can be used for multi purposes for anything that needs spice I like dipping my snacks in schezwan sauce.
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Simply delicious!
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Enjoy ^^ ~ let it cool down and transfer it to a glass pickle jar (air-tight container) stays fresh for up to 3weeks.
