Schezwan Sauce

Ingredients

• 1/2 cup dried red chilies (preferably Kashmiri for color and mild heat)
• 2 tablespoons Sichuan peppercorns (for that signature numbing sensation)
• 1 teaspoon salt (helps to enhance and balance flavors)
• 1 tablespoon sugar (adds a touch of sweetness to counterbalance the heat)
• 1/4 cup vegetable oil (or any neutral oil like canola or sunflower)
• 1 tablespoon soy sauce (adds depth and umami flavor)
• 1 tablespoon rice vinegar (or white vinegar for acidity that brightens the sauce)
• 8-10 cloves of garlic, minced (provides a robust flavor)
• 1-inch piece of ginger, minced (adds warmth and spice)
• 1 medium onion, finely chopped (brings sweetness and a savory base)
• 1-2 tablespoons sesame oil (optional, for added flavor and richness)

Instructions

1. Begin by soaking the dried red chilies in hot water for about 15-20 minutes until they soften.
2. Once softened, drain the chilies and place them in a blender along with Sichuan peppercorns, salt, sugar, soy sauce, and vinegar. Blend until you achieve a smooth paste.
3. In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and chopped onions. Sauté for about 3-4 minutes until they become fragrant.
4. Add the blended chili mixture to the skillet, stirring well to combine with the aromatics. Cook on medium heat for about 5-7 minutes.
5. If using, drizzle in sesame oil during the last minute of cooking and stir well to incorporate its nutty flavor. Remove from heat and let the sauce cool before transferring it to a storage container.
6. Store your Schezwan sauce in an airtight container in the refrigerator. It can last up to two weeks.