Schezwan Sauce (Spicy Indo-Chinese Chili Garlic Sauce)
A bold, spicy, garlicky sauce used in many Indo-Chinese dishes like fried rice, noodles, momos, and stir-fries. You can make it at home easily and store it for weeks.
Ingredients
20–25 dry red chilies
1 cup hot water (for soaking)
10–12 garlic cloves
1 inch ginger
2 tbsp oil
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp tomato ketchup (optional, for slight sweetness)
1 tsp sugar
½ tsp black pepper
½ tsp salt (or to taste)
Instructions
Soak the chilies
Soak dry red chilies in hot water for 20–30 minutes until soft.
Make chili paste
Blend soaked chilies with garlic, ginger, and a little soaking water to make a smooth paste.
Cook the sauce
Heat oil in a pan on medium heat.
Add the chili paste and cook for 4–5 minutes, stirring continuously.
Add flavorings
Mix in soy sauce, vinegar, ketchup, sugar, black pepper, and salt.
Simmer
Cook another 3–5 minutes until the oil begins to separate and the sauce thickens.
Cool & store
Let it cool completely and store in a clean airtight jar in the refrigerator.
Storage
Keeps 2–3 weeks in the fridge.
Ways to Use Schezwan Sauce
Stir into fried rice or noodles
As a dip for momos, spring rolls, or fries
Mix with mayo for a spicy sandwich spread
Add to chicken or vegetable stir-fry
🔥 Tip: If you want the sauce extra authentic, add 1 tsp Sichuan peppercorn powder for the classic numbing flavor.
If you want, I can also show you 3 dishes you can make using Schezwan sauce (very popular street-food recipes). 🍜🌶️
