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Sichuan All Purpose Chili Garlic Sauce

Sichuan All Purpose Chili Garlic Sauce

Get ready to electrify your taste buds with the most addictive condiment you'll ever encounter! This Sichuan All Purpose Chili Garlic Sauce isn't just a recipe—it's a flavor revolution that will transport your dishes from ordinary to extraordinary. Imagine a sauce so vibrant, so intensely aromatic, that it can turn even the simplest meal into a culinary masterpiece. Whether you're a spice enthusiast or a curious home cook looking to explore the bold flavors of Sichuan cuisine, this homemade chili garlic sauce will become your new secret weapon in the kitchen.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Sichuan
Serves: 1 cup

Ingredients

  1. 1/2 cup vegetable oil
  2. 1/4 cup garlic, minced
  3. 1/4 cup ginger, minced
  4. 1/2 cup Sichuan peppercorns
  5. 1/2 cup dried red chilies
  6. 1 tablespoon soy sauce
  7. 1 tablespoon rice vinegar
  8. Salt to taste

Instructions

  1. Prepare all ingredients by finely mincing the garlic and ginger. Use a sharp knife to ensure uniform, small pieces for even flavor distribution.
  2. Toast the Sichuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. Be careful not to burn them, as this can create a bitter taste.
  3. Remove the stems from dried red chilies and break them into smaller pieces. If you prefer less heat, remove some or all of the seeds.
  4. Heat vegetable oil in a heavy-bottomed pan over medium-low heat. The oil temperature is crucial for developing deep, rich flavors without burning the aromatics.
  5. Add minced garlic and ginger to the oil. Slowly sauté, stirring constantly, until they become golden and fragrant, approximately 3-4 minutes.
  6. Introduce the toasted Sichuan peppercorns and dried red chilies to the pan. Continue cooking for an additional 2-3 minutes to infuse the oil with their intense flavors.
  7. Pour in soy sauce and rice vinegar, stirring to combine all ingredients thoroughly. This will help balance the heat and add depth to the sauce.
  8. Reduce heat to low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
  9. Remove from heat and let the sauce cool slightly. Taste and adjust salt levels as needed.
  10. Once cooled, transfer the sauce to a clean, sterilized glass jar. Use a fine-mesh strainer if you prefer a smoother consistency.
  11. Store in the refrigerator. The sauce will keep for up to 2 weeks and the flavors will continue to develop over time.

Tips

  1. Quality Matters: Use fresh, high-quality garlic and ginger for the most robust flavor profile.
  2. Toasting Technique: When toasting Sichuan peppercorns, watch them carefully. The goal is fragrant, not burnt.
  3. Heat Control: Use medium-low heat when sautéing aromatics to prevent burning and develop deep, complex flavors.
  4. Seed Management: Adjust the number of chili seeds to control the sauce's heat level according to your preference.
  5. Straining Option: For a smoother sauce, strain through a fine-mesh sieve to remove solid bits.
  6. Flavor Development: Allow the sauce to rest in the refrigerator for a day before using to let flavors fully meld.
  7. Storage Tip: Use a clean, sterilized glass jar and keep refrigerated to maximize shelf life and maintain quality.

Nutrition Facts

Calories: kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: 0mg

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