Name: Schezwan sauce recipe | How to make schezwan sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 180 ML
Ingredients: 25 to 28 dried red chilies (1 cup (less spicy variety like byadgi)); 1 cup hot water ( to soak chilies); ¼ cup oil ((preferably sesame oil)); 2 tbsps garlic (chopped finely); 1 tbsp ginger (chopped finely); 8 to 10 sichuan peppercorn (crushed or ground (optional)); 3 tbsps onions (chopped very finely - 1 small); ½ cup water (for sauce); 1 to 1 ½ tbsp sugar ((more if desired)); ¾ to 1 tsp salt ((I used 1 tsp sea salt)); ¾ to 1 tbsp soya sauce (prefer naturally brewed soy sauce); ¾ to 1 tbsp vinegar ((rice or apple cider)); ¼ tsp pepper powder; ¼ cup chopped celery ((optional)); 2 tbsp tomato sauce (or ketchup)