SCHEZUAN SAUCE (CHINESE)

A treat for spice lovers! Use the variety of chillies like Kashmiri or Begdi which are rich in colour and not very spicy.

Cooking Time : 5 mins.
Preparation Time : 5 mins.

Makes 3/4 cup.

Ingredients

12 to 15 dry red chillies, soaked in warm water
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt

Method

1. Drain out all the water from the chillies and discard it.
2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
3. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.
4. Use as a dipping sauce.

Tips

Select bright red chillies for a rich flavoured sauce.