Shital's-Kitchen: Schezwan sauce

Tuesday, August 24, 2010

Schezwan sauce

This is a spicy dipping sauce for Indo-Chinese food. Very easy and quick, this sauce can add extra flavor and spice to your food.

Ingredients
Dry red chillies (deseed and devein them well) 6-7 large or around a cup of small ones.
Garlic (pealed) 5-6 cloves
Oil 1/2 cup
Vinegar 1 tsp
Salt to taste

Deseed and devein dry red chillies and keep them aside. Heat oil in a frying pan till it is luck warm. oil should not be very hot or smoking. Soak the red chillies in the lukewarm oil for 3-4 hours. In a blender, coarsely grind all ingredients together.




Store extra sauce in airtight container to seal the wonderful flavor and refrigerate it. This can last for a very long time.

http://shitals-kitchen.blogspot.com/2013/03/potstickers.html

http://shitals-kitchen.blogspot.com/2013/03/rice-paper-spring-rolls.html

http://shitals-kitchen.blogspot.com/2013/09/wonton-soup.html

http://shitals-kitchen.blogspot.com/2013/09/wonton-soup.html

http://shitals-kitchen.blogspot.com/2013/03/veggie-dumpling-soup.html
http://shitals-kitchen.blogspot.com/2016/04/paneer-tikka.html

http://shitals-kitchen.blogspot.com/2014/07/chinese-dosa.html

http://shitals-kitchen.blogspot.com/2014/07/chinese-dosa.html


Try this sauce today and let me know how you liked it.
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11 comments:

  1. ShilpiAugust 24, 2010 at 6:09 PM

    Thanks for wonderful recipe.
    Now we don't have to buy any more from market. I'll try it very soon.


    ===Shilpi

    ReplyDelete
  2. ShitalAugust 24, 2010 at 8:33 PM

    I hope you like it.

    ReplyDelete
  3. dittyJuly 30, 2014 at 7:32 PM

    Can we use saffola oil? I am making this today. Let me know. Thx

    ReplyDelete
  4. RASHMI8RSeptember 29, 2015 at 9:46 PM

    Looks yummy will try today

    ReplyDelete
  5. UnknownOctober 7, 2015 at 11:07 PM

    Shital...since garlic is not fried..wont it have a raw garlic smell?

    ReplyDelete
    Replies
    1. migasOctober 12, 2015 at 12:07 PM

      I haven't tried this recipe yet, but what i do is pass my garlic by boiling water for around 30 seconds, and then into ice for 30 seconds, and do this about 3-4 times. That should remove the smell and keep all the flavour

      Delete
  6. UnknownMarch 8, 2016 at 9:13 PM

    I prepared this sauce and was liked by my family
    I used it as a dip for momoes

    ReplyDelete
  7. K in NYCMay 3, 2016 at 8:18 PM

    This looks delicious, and simple to make! Would you please let me know which type of red chili would be best in this recipe? I am in New York City, and we have many different places to shop for ingredients, so if you could point me in the right direction, I would appreciate it.

    Thank you very much for all of the wonderful recipes you've posted here!

    --Kim in New York

    ReplyDelete
  8. K in NYCMay 3, 2016 at 8:25 PM

    This looks delicious, and simple to make! Would you please let me know which type of red chili would be best in this recipe? I am in New York City, and we have many different places to shop for ingredients, so if you could point me in the right direction, I would appreciate it.

    Thank you very much for all of the wonderful recipes you've posted here!

    --Kim in New York

    ReplyDelete
  9. ShwetaAugust 3, 2016 at 10:40 PM

    Hi Shital,
    No ginger in this sauce at all?

    ReplyDelete

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