21/10/2025
Meet your new flavor BFF 🔥 — Homemade Schezwan Sauce that’s 10x better than store-bought and ready in under 20 minutes! 🍜
Perfect for fried rice, noodles, momos, or even as a spicy dip — this one jar will level up every dish you make! 💥
🧄 Ingredients (with exact quantities):
• 20–25 dried red Kashmiri chilies (soaked in hot water for 30 mins)
• ¼ cup oil (preferably sesame or neutral oil)
• 3 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2 tbsp finely chopped onions or shallots (optional but adds depth)
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp chili sauce (optional for extra heat)
• ½ tsp sugar
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ cup water (to adjust consistency)
• (Optional: 1 tsp cornflour + 1 tbsp water for glossy texture)
Instructions:
1️⃣ Soak red chilies in hot water for 30 minutes. Drain and blend into a smooth paste using little water.
2️⃣ Heat oil in a pan. Add chopped garlic, ginger, and onions. Sauté on low heat until fragrant and golden.
3️⃣ Add the red chili paste and cook on low flame for 4–5 minutes until the oil begins to separate.
4️⃣ Stir in tomato ketchup, soy sauce, vinegar, chili sauce, sugar, salt, and pepper. Mix well.
5️⃣ Add ¼ cup water and let it simmer for 3–4 minutes. Adjust consistency to your liking.
6️⃣ Add the cornflour slurry for a thick, restaurant-style Schezwan sauce.
7️⃣ Once cooled, store in a clean glass jar and refrigerate — stays fresh for up to 3 weeks!
💡 Tips:
✨ Use Kashmiri red chilies for bright color without overpowering heat.
✨ Don’t skip garlic — it’s the heart of authentic Schezwan flavor!
✨ Always cook the chili paste well to remove raw flavor.
✨ Add a touch of sugar or ketchup to balance the spice.
✨ Use sterilized glass jars to store and extend shelf life.
Save this post for your next meal prep ❤️
Tag your spice-loving friend 🌶️
And follow for more budget-friendly, restaurant-style sauces made right at home! 🍴
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