Schezwan Sauce Recipe 2
Ingerdients:
1: dry whole red chilli 10
2: kashmiri chilli 10
3: sesame seeds oil 1/2 cup
4: fresh garlic 15 cloves (grated)
5: ginger 2 inch piece (grated)
6: onion 1 small (finely chopped)
7: salt 1 tsp
8: black pepper powder 1 & 1/2 tsp
9: dark soya sauce 1 tsp
10: vinegar 1 tsp
11: tomato ketchup 2 tbsp
12: sugar 4 tbsp
Recipe:
1: soak the red chilli and Kashmiri chilli in hot water for 1 hour.
2: then discard the water and grind both chilli in a paste.
3: heat the sesame seed oil and add ginger, garlic and fry on medium flame till slightly changes colour.
4: add onion and fry for 4 minutes on medium flame.
5: now add the paste of the red chilli, salt, black pepper, soya sauce, vinegar, tomato ketchup, sugar mix and cook on low flame for 5 to 7 minutes.
6: use in any recipe it is required.
7: store in an air tight container and can store it for 3 weeks in the fridge and 3 month in a freezer.
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