Inspired by store-bought schezwan sauce!
Keep the kitchen well-ventilated while making this dish, as the heat can water your eyes. I used Kashmiri red chilis, which are mild in heat. If this is not available, then you can just use the regular red chilis. Make sure to remove as many seeds as possible in order to reduce the heat of the chili. Though time-consuming, this sauce is worth the effort!
Ingredients:
1 cup whole Kashmiri red chilis
1 cup whole garlic cloves
4 tsp grated ginger or ginger paste
2 tbsp white vinegar
1 tbsp diced celery
1/2 cup oil
4 tbsp sugar
salt to taste
1 tsp black pepper
1 tsp dark soy sauce
1 tbsp cornstarch
Method:
Pressure cook red chili with 2 cups of water for one whistle. Alternatively, you can soak the red chilis with boiling water for 20 minutes.
Drain water from red chilis and blend into a fine paste with half a cup of ice-cold water.
Mince garlic and keep aside.
Heat oil in a pan on medium heat and add minced garlic. Fry for a couple of minutes, making sure it doesn't brown.
Add ginger and celery and sauté for another 2 minutes.
Add the chili paste and mix thoroughly.
Add vinegar, sugar, and salt. If using regular chilis, add more sugar to taste.
Cook the mixture for a couple of minutes.
Add 1-2 cups of water and let it come to a boil.
Add soy sauce and black pepper.
Cook for an additional 2 minutes.
Make a cornstarch slurry by mixing cornstarch with enough water.
Add this slowly to the mixture. Let it simmer until thick.
Turn off stove and cool.
Store in an airtight container. Refrigerate and use within 3 months.
Comments