25Dried red chilies(20 Kashmiri chilies + 5 Regular medium-hot chilies)
¾cupWaterto make a smooth paste
7-8 cloves or 3tablespoonsGarlicminced
1 inch or 2tablespoonsGingerminced
¼cupOnionor shallot, chopped finely
3-4Sichuan peppercornscrushed (skip if you don’t have).
⅛teaspoonBlack pepper powder
Break the chilies and remove the seeds.
Take chilies in a bowl and add piping hot boiling water and soak for 30 minutes.
Drain the soaking water, take chilies to the blender, add fresh ¾ cup of water and make a smooth paste.
Heat the oil in a pan on medium heat. Once hot add ginger, garlic, celery and onion. Saute for around 2-3 minutes or until the raw smell of ginger garlic goes away.
Now add prepared chili paste, salt, pepper, soy sauce, vinegar, ketchup, brown sugar and a little more water. Mix really well.
Let it simmer for 5 minutes or until thickens. Also, you’ll notice the oil starts to float and ooze out.
Adjust the spice/heat level: To make it less spicy, use all kashmiri chilies or byadgi chilies. Or use the combination of both. To make it spicy, use the combination of kashmiri chilies and other medium-hot chilies like I have done here. But don’t you dare to use all regular medium-hot chilies, it will make super extreme spicy which you might not tolerate at all.
Make a double batch: You can double/triple the batch and freeze the smaller portions using ice cube trays or silicone molds.
Celery gives a nice herby flavor to the schezwan sauce. If you don’t have then you can skip it.
Taste the sauce: It is a good idea to taste a tiny morsel of it first and judge the taste of it. Depending on that add more or less in the recipes like fried rice, stir-fry, noodles.
Storage: It stays good for 2-3 weeks in the refrigerator and up to 3 months in the freezer.