Description
This fiery and flavorful Szechuan Chili Garlic Sauce is a versatile and essential condiment that adds authentic heat and depth to any dish. Made with bold spices, garlic, and chili oil, it’s perfect for stir-fries, marinades, and dipping sauces.
Ingredients
- 15–20 dried red chilies
- 6 garlic cloves
- 1 tablespoon ginger, chopped
- 1 tablespoon Szechuan peppercorns
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup neutral oil (vegetable or canola)
- 1 tablespoon sesame oil
Instructions
- Soak the dried red chilies in hot water for 20 minutes until softened.
- Drain the chilies and blend with garlic, ginger, and a bit of oil into a paste.
- Heat oil in a pan and toast the Szechuan peppercorns until fragrant. Remove them to avoid bitterness.
- Add the chili-garlic-ginger paste to the oil and cook on medium heat for 5–7 minutes, stirring often.
- Stir in soy sauce, rice vinegar, sugar, and salt. Simmer for another 2–3 minutes.
- Add sesame oil, stir, and let the sauce cool.
- Transfer the cooled sauce to a clean jar for storage.
Notes
- Add smoked paprika for a smoky flavor.
- Use red pepper flakes for extra heat.
- Substitute hoisin sauce for sugar for a sweeter taste.
- Add minced scallions during cooking for freshness.
- Store in an airtight jar in the refrigerator for up to 2 weeks.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0.3g
- Cholesterol: 0mg
