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    Sichuan (Szechwan) Chile Sauce


    Source of Recipe


    by catmama635/EDC, from FieryFoods.com/Dave DeWitt

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8128.5

    List of Ingredients




    2 Tbls. vegetable oil
    4 cloves garlic, peeled and finely chopped
    1-inch piece fresh ginger, peeled and finely chopped
    1 small onion, peeled and finely chopped
    6 fresh red chiles, such as jalapenos, seeds and stems
    removed, finely chopped
    1/4 cup Chinese red rice vinegar
    1 Tbls. sugar
    2 Tbls. tomato ketchup
    2 Tbls. Chinese rice wine
    2 tsp. salt
    Water as needed

    Recipe



    Heat the oil in a wok or frying pan, add the garlic and ginger and stir-fry for 30 seconds. Add the onion and stir-fry for another minute. Add the chiles and the vinegar and simmer for 10 minutes, adding water if it gets too dry. Add the remaining ingredients except the water and simmer for 5 more minutes. Remove from the heat and allow to cool.

    Transfer the mixture to a food processor or blender and process to a fine puree, adding water as necessary to achieve the desired consistency.

    Place the sauce in a bottle and refrigerate.

    Yield: about 1¼ cups

 

 

 

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