PREP TIME: 30 mins
COOK TIME: 20 mins
TOTAL TIME: 50 mins

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❗INGREDIENTS❗

(1 cup = 250 ml)
20 dry red chilies
2tbsp garlic cloves (lahsun) - finely chopped.

1 tbs ginger (adrak) - finely chopped.
2 to 2.5 tablespoon water for grinding the red chilies.

½ cup water to be added later.
1 tablespoon rice vinegar or white vinegar or apple cider vinegar.

1  teaspoon organic unrefined cane sugar or brown sugar.
 ½ teaspoon black pepper powder (kali mirch powder).

1tbs soy sauce 
3 to 4 tablespoon sesame oil (til ka tail)or any vegetable oil.
Salt as required

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Preparation for schezwan/szechuan sauce

Rinse and then soak the chilies in hot water for 30 minutes.

You can also de-seed the chilies before you soak them. Add them to a chutney grinder or blender. Add water and make a smooth paste of the red chilies.

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How to make schezwan/szechuan sauce
Learn to make schezwan/szechuan sauce

Heat sesame oil or any other vegetable oil in a pan. Add the garlic and ginger first and saute till their raw aroma goes away. Don't brown them.

Add the ground red chili paste and stir. Then saute for 1 to 2 minutes more till you see oil from the sides of the sauce.

Add salt, pepper, soy sauce and vinegar.
Stir and add 1/2cup of water and give stir again simmer for 15 min. Check the taste of schezuan sauce and add more salt, sugar or pepper as required.

Once the schezuan sauce cools down collect it in a small jar or bowl.