Hot Szechuan Chili Sauce Recipe
The Hot Chili Sauce is an extremely tasty and piquant sauce that can be served with salads or any other dish. Experience the wonderful aroma and flavor of the Hot Chili Sauce and the way it transforms your salads to masterpieces!
Ingredients
1/2 cup chili powder
1 teaspoon minced garlic
1 teaspoon chopped, rinsed salty black beans, if desired
1 tablespoon sesame seeds
1/3 cup vegetable oil
1/3 cup sesame oil
1 teaspoon Szechuan peppercorns
2 thin slices fresh ginger root
2 green onions, chopped in 2-inch pieces
Directions
Mix chili powder and garlic in a small bowl.
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.
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.
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