Homemade Schezwan Sauce

Ingredients

• 10-12 fresh red chilies (dried can be used as a substitute)
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 1 medium onion, finely chopped
• 2-3 green onions, chopped
• 2 tablespoons vegetable oil (or sesame oil)
• 2 tablespoons rice vinegar (or white vinegar)
• 1 tablespoon soy sauce (dark soy sauce can be used)
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• 1-2 teaspoons ground Sichuan pepper (optional)

Instructions

1. Prepare the Chilies: If using fresh red chilies, remove the stems and seeds for less heat. Soak them in warm water for about 15-20 minutes until they soften. Drain and set aside.
2. Blend the Base: In a blender or food processor, combine the soaked chilies, garlic, ginger, and a small amount of water. Blend until smooth, forming a thick paste.
3. Cook the Aromatics: In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
4. Add the Chili Paste: Carefully add the chili paste to the skillet. Stir continuously for 2-3 minutes.
5. Incorporate Seasonings: Add the soy sauce, rice vinegar, tomato paste, sugar, and salt to the skillet. Stir well to combine and let the mixture simmer for an additional 5-7 minutes.
6. Final Touch: If desired, sprinkle in Sichuan pepper for a more authentic taste. Cook for an additional minute, then remove from heat.
7. Cool and Store: Allow the sauce to cool before transferring it to an airtight container. This sauce can be refrigerated for up to 2 weeks.