Shezwan sauce

Shezwan Sauce

150g Regular Chillies

50g Kashmiri Chillies

I only used the regular chillies,didn’t have Kashmiri Chillies.

Remove some seeds if you don’t like it too hot 

Wash the chillies well.

Soak in water soak 2/3hrs

Boil in the same water for 5 minutes and keep pressing it down

Cover and cook for 5 minutes 

Make sure its soft and tender

Switch off the stove and leave it to rest.

Blend untill it becomes a smooth paste

Heat 5 tablespoon oil 

add 1/2 cup crushed garlic

4 to 5 tablespoon of ginger braise for 2/3 minutes to remove the raw smell

 add the chillie puree

Add 2/3 tablespoon of the chillie water that is left behind

Cook for 5/7 min covered.

Remove the lid check if the oil has risen to the top of the sauce.

1 tsp sugar

1 teaspoon of salt

3 tablespoon of tomatoe sauce 

2 teaspoon Soy sauce

3 tablespoon viniger

Cook 3 minutes 

Switch off the stove and leave to cool

Pour into sterilized jars and store in the fridge.