Homemade Szechuan Sauce recipe

Quick and easy vegetarian hot and fiery Homemade Szechuan Sauce recipe prepared with ingredients right off your pantry. 20 minutes is all it takes from start to finish!Homemade Szechuan Sauce recipe

Homemade Szechuan Sauce recipe is one of the essentials I always have on hand.  It’s a quick and easy versatile sauce that can convert an ordinary meal into a restaurant style dinner. If you enjoy Chinese food, then try making this super duper easy sauce at home. 

Nothing beats a fresh homemade Szechuan Sauce recipe that is incredibly healthy, and preservative -free. Why homemade when you can get the ready-made sauce from the store? 

  • Well, to start with, I control what goes in my sauce.
  • Secondly, there are no preservatives or un-pronounced ingredients that are added and the best part is I can customize the sauce to my liking.
  • Besides that it freezes beautifully. 

Szechuan Sauce recipe

So what is this sauce made up of? 

Hot and spicy dried red chilies. These red chilies are so hot and fiery that its seeds needs to be removed before use. All the work goes in de-seeding whole red chilies and after that the recipe is straightforward.

Do not under estimate the spiciness of this sauce. Even after removing the seeds, this sauce is still very spicy. So to balance the spicy flavor, adjust the sweetness to your preferred taste.

If you have a sensitive skin then these chilies may irritate your skin, make sure you wear gloves throughout the de-seeding process. 

Traditionally, motor and pestle is used to pound these chilies but I have used a blender here as I can’t handle the heat from these chilies. Then cook the blended puree along with spices as shown below.
Homemade Schezwan SauceThis versatile sauce can be used to jazz up any boring meal.  It serves as a perfect base for –

  • stir fry veggies, tofu and even meat.
  • add a teaspoon to your soups and curries and take them to a whole new level. 
  • Spice up your noodles, and rice bowls with this fiery sauce.
  • taste best even on pizzas, burgers and sandwiches. 
  • One sauce and the possibilities are endless. 

Best part – It freezes beautifully!

I make  a huge batch of this sauce and freeze it in batches. The frozen sauce comes in really handy on one of those busy weeknights. So what you waiting for- hop on and let’s get started to make our very own homemade Szechuan Sauce recipe. 

If you happen to make these then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Cheers!

Recipe Source – Allrecipes.

Homemade Szechuan Sauce recipe
Votes: 26
Rating: 4.04
You:
Rate this recipe!
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Quick and easy vegetarian hot and fiery Homemade Szechuan Sauce recipe prepared with ingredients right off your pantry. 20 minutes is all it takes from start to finish!
Servings Prep Time
1.5 CUP 20 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
1.5 CUP 20 MINUTES
Cook Time
20 MINUTES
Homemade Szechuan Sauce recipe
Votes: 26
Rating: 4.04
You:
Rate this recipe!
Print Recipe
Quick and easy vegetarian hot and fiery Homemade Szechuan Sauce recipe prepared with ingredients right off your pantry. 20 minutes is all it takes from start to finish!
Servings Prep Time
1.5 CUP 20 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
1.5 CUP 20 MINUTES
Cook Time
20 MINUTES
INGREDIENTS
  • 2 cups Dried Whole Chilies (40-50 pieces)
  • 1 medium Chopped Onion
  • 3 tablespoon Chopped Garlic
  • 2 teaspoon Ginger paste
  • 3 tablespoon Tomato Ketchup
  • 3 tablespoon Soy sauce
  • 1 tablespoon Vinegar
  • 2-3 tablespoon Brown Sugar or Regular sugar
  • 2-3 tablespoon Sugar
  • Salt to taste
  • 2 tablespoon Sesame Oil or Olive oil
  • 1/4 cup Water
CHANGE SERVING SIZE: CUP
CHANGE UNITS:
METHOD
  1. Let's begin with de-seeding the chilies.
  2. Cut chili in half...
  3. Open and remove all the seeds.
  4. Remove seeds in a bowl...
  5. Remove the dried membrane and discard.
  6. All we need is the skin of red chilies. If you have a sensitive skin then these chilies may irritate your skin, make sure you wear gloves before removing seeds from these chilies.
  7. All the red chilies are de-seeded and ready. It took me 20 minutes to empty all the chilies.
  8. Discard the seeds.
  9. Transfer cleaned chilies to a mixer...
  10. Add 1/4 cup water and grind it to a smooth paste.
  11. Assemble rest of the ingredients.
  12. Heat sesame oil in a pan, add chopped garlic, ginger and saute for 1 minute.
  13. Mix in chopped onions and saute for for another 1-2 minutes until onions are translucent.
  14. Pour in szechuan paste..
  15. Add tomato ketchup...
  16. Add soy sauce...
  17. Add salt..
  18. Pour in vinegar and bring it to a boil. Add sugar and mix until well blended.
  19. Adjust sweetness and salt. Sezchuan sauce is ready.
  20. When completely cooled store it in an airtight container and its good for 3-4 weeks in your refrigerator and for 6 months in your freezer.
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6 Responses

  1. Kristina says:

    I saw sugar in the ingredient list but I didn’t see you add it to your receipe. Can we leave the sugar out and it still taste good?

  2. MAlou says:

    Great post! Nice pics! I added dried mango powder for a sour touch, smoked paprika and smoked salt for a hint of smokiness. Used with pan fried chicken thigh – divine!!!

    • Ruchi says:

      Thanks for the update Malou!
      You made some great additions – Smoked paprika and mango powder sounds yum!
      Glad you liked the recipe. 🙂

  3. Momo says:

    I was lucky, my local Asian market has precut seeded dried chilis. This tastes great. I love the spice.

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