Sauce Szechuan

Source: University of Illinois at Urbana-Champaign
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Main Ingredient: Vegetables
Menu Part: Sauce
Cuisine Type: Asian
Serves: 12 pounds

This sauce complements many dishes and allows you to adjust the heat as needed.

Ingredients

2 ½ cups salad oil
3 lb. diced yellow onion, unpeeled
9 ½ oz. garlic minced water pack
6 ½ oz. gingerroot
1 ¼ oz. dried red peppers
2 ½ cups white sherry
2 ½ cup white vinegar
3 cups ketchup
2 ½ cups white granulated sugar

Steps

  1. Rehydrate chilies in just enough hot water to cover, placing weight on top of chilies to keep submerged in water until softened, about 10 minutes.
  2. Pull away caps of peppers and discard water.
  3. In kettle, place oil, rehydrated chilies, onions, garlic and ginger. “Fry” ingredients over medium heat for 10 to 15 minutes, or until tender.
  4. Add sherry, ketchup, vinegar and sugar; stir well. Simmer an additional 10 to 15 minutes.
  5. Turn off heat and blend product with stick blender until all peppers have been puréed. Seeds will still be visible.