Go Back
+ servings
Homemade Szechuan Sauce recipe - Ruchiskitchen
Print Pin
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

Ingredients

  • 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

Instructions

  • 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