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Hot Szechuan Chili Sauce Recipe
|Chili powder||1⁄2 Cup (8 tbs)|
|Garlic||1 Teaspoon, minced|
|Black beans||1 Teaspoon, chopped|
|Sesame seeds||1 Tablespoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Sesame oil||1⁄3 Cup (5.33 tbs)|
|Szechuan peppercorns||1 Teaspoon|
|Ginger root slices||2|
|Green onions||2 , chopped in 2 inch pieces|
Serving size: Complete recipe
Calories 1827 Calories from Fat 1542
% Daily Value*
Total Fat 176 g270.6%
Saturated Fat 24.7 g123.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1217.1 mg50.7%
Total Carbohydrates 80 g26.8%
Dietary Fiber 44.7 g178.9%
Sugars 9.5 g
Protein 20 g39.8%
Vitamin A 730.8% Vitamin C 149.9%
Calcium 51.1% Iron 111.9%
*Based on a 2000 Calorie diet
Stir in black beans, if desired; set aside.
Heat a small saucepan over medium heat 1 minute.
Add sesame seeds.
Stir-fry 2 to 3 minutes until seeds become golden and oily.
Add vegetable oil and sesame oil.
Heat over high heat 2 minutes.
Add sesame seeds, peppercorns, ginger root and green onions.
Reduce heat to medium.
Cook until ginger slices turn dark brown.
Remove saucepan from heat and let cool 2 to 3 minutes.
Strain mixture into a bowl to remove ginger root, peppercorns, sesame seed, and green onions.
Add chili powder mixture.
Mix well to dissolve lumps.
Sauce may be covered and stored at room temperature about 6 months.