Spice never ends
Easy sauce that will stay good in your fridge for about a week and be the perfect companion to fried whatnots' and base for several recipes.
Cook Time20 minutes
Ingredients
- 10 to 15 garlic cloves
- 10 to 12 Red chilies
- 3 tbsp garlicfinely chopped
- 1 tbsp Gingerfinely chopped
- 1 tbsp celeryfinely chopped
- 2 large tomatopureed
- 1 tbsp Tomato sauce
- 1 tsp soya sauce
- 1 tbsp Vinegar
- 1/2tsp sugar
- 1/2tsp black pepper powder
- salt to taste
- Oil - as required
Instructions
- Remove the stems and soak the red chilies in warm water for 30 minutes.
- Grind together garlic pods and soaked red chilies to form a smooth paste. Keep aside.
- Heat oil in a pan, add chopped garlic and saute for a minute.
- Add ginger and celery, saute for one minute.
- Add tomato puree, mix well and simmer for few minutes.
- Add red chilli-garlic paste and cook until oil starts to separate.
- Add tomato sauce, soya sauce, vinegar, sugar, black pepper powder and salt to taste.
- Cook for 2 to 3 minutes.
- Cool and store in an air tight container in the refrigerator for up to a week.
For something to do with your new Schezwan Sauce, follow this link to Schezwan Noodles.
The post Schezwan Sauce Recipe appeared first on HungryForever Food Blog.