A popular indo chinese cuisine sauce prepared from red chilies and szechuan peppers which is typically used for indo chinese cuisine. Usually has very strong flavour with high pungency and spiciness from generous use of garlic and chili peppers.
Soak dried red chilli in hot water for 30 minutes or till they turn soft.
Discard the water and blend to smooth paste adding water if required. keep aside.
Heat oil in a pan.
Saute in ¼ cup garlic and 1 tbsp ginger for a minute for 2.
Add prepared red chilli paste.
Saute for 2 minutes, so that chilli gets cooked well.
Now add 1 cup water and adjust consistency.
Simmer for 15 minutes.
Make sure to cook the sauce till oil floats on top.
Crush sichuan pepper.
Add in ½ tsp pepper, 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp tomato sauce, 1 tbsp sugar and salt to taste.
Mix well making sure everything is combined well.
Finally, serve schezwan sauce as a dip .
Notes
Remove the seeds of chillis if they are too spicy. Adjust the amount of water depending on the consistency. If you are not able to find sichuan pepper, we can also use whole peppers, however they enhance the flavour. Store schezwan sauce in airtight container in refrigerator and use for more than a month.