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Homemade Szechuan Sauce recipe - Ruchiskitchen
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3.92 from 47 votes

Homemade Szechuan Sauce recipe

Homemade Szechuan Sauce is an extremely flavorful sauce prepared with 10 basic ingredients. This spicy and fiery sauce is very popular in Indo-Chinese cuisine and is used to flavor many recipes. Plus the whole recipe takes just 20 minutes from start to finish and is vegan and gluten-free!
Course Sauces
Cuisine Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 CUP
Author Ruchi


  • 2 cups Dried Whole Chilies (40-50 pieces)
  • 1 medium Chopped Onion
  • 3 tablespoons Chopped Garlic
  • 2 teaspoons Ginger paste
  • 3 tablespoons Tomato Ketchup (vegan)
  • 3 tablespoons Soy sauce
  • 1 tablespoon Vinegar
  • 1/4 cup Brown Sugar
  • Salt to taste
  • 2 tablespoons Sesame Oil or Olive oil
  • 1/4 cup Water


  • Let's begin with de-seeding the chilies.
  • Cut chili in half...
  • Open and remove all the seeds.
  • Remove seeds in a bowl...
  • Remove the dried membrane and discard.
  • 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.
  • All the red chilies are de-seeded and ready. Discard the seeds.
  • Transfer cleaned chilies to a mixer...
  • Add 1/4 cup water and grind it to a smooth paste.
  • Heat sesame oil in a pan, add chopped garlic, ginger and saute for 1 minute.
  • Mix in chopped onions and saute for for another 1-2 minutes until onions are translucent.
  • Pour in szechuan paste..
  • Add tomato ketchup...
  • Add soy sauce...
  • Add salt..
  • Pour in vinegar and bring it to a boil. Add sugar and mix until well blended.
  • Adjust sweetness and salt. Sezchuan sauce is ready.
  • 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.
    Homemade Szechuan Sauce recipe - Ruchiskitchen