SCHEZWAN SAUCE

INGREDIENTS:

Dry red chili (Byadgi/ Kashmiri)	10-12
Tomato ketchup	2 tbsp
Soya sauce	1 tbsp
Ginger paste	2 tsp
Salt	½ tsp
Black pepper powder	½ tsp
Oil	3 tbsp
White vinegar	1 tsp

METHOD:

• Remove the seeds from the dry chilies and soak them in hot water for 1-2 hours. The deseeding helps in getting a smooth paste while grinding and also removing the excess spiciness from chili. Also, while soaking the water should be just enough to submerge the chilies.
• Grind the soaked chilies into a smooth paste in a blender.
• In a pan, heat 3 tbsp of oil and add the ginger paste. Sauté for 1 min.  Chopped garlic can also be added.
• Then add the red chili paste and saute for 5-6 mins until the chili paste is cooked.
• Add tomato ketchup, soya sauce, salt and black pepper powder. Mix well and saute for 1-2 more mins.
• Turn off the heat and add a tsp of white vinegar.
• The sauce is ready and can be used to make schezwan noodles or fried rice.

NOTE:     Store the sauce in a glass jar/ bottle. The sauce can be kept in fridge for 3-4 weeks and always use a dry spoon while taking the sauce.