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Schezuan Sauce (Chinese)


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

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Makes 3/4 cup.
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12 to 15 whole dry kashmiri red chillies, soaked in warm water
2 tbsp chopped garlic
6 tbsp white vinegar
2 tsp sugar
2 tbsp sesame oil
1 tsp salt

  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.

  1. Select bright red chillies for a rich flavoured sauce.
RECIPE SOURCE : Easy Chinese CookingBuy this cookbook
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