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
- 1/2 cup vegetable oil
- 1/4 cup garlic, minced
- 1/4 cup ginger, minced
- 1/2 cup Sichuan peppercorns
- 1/2 cup dried red chilies
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Salt to taste
Instructions
- Prepare all ingredients by finely mincing the garlic and ginger. Use a sharp knife to ensure uniform, small pieces for even flavor distribution.
- 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.
- 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.
- 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.
- Add minced garlic and ginger to the oil. Slowly sauté, stirring constantly, until they become golden and fragrant, approximately 3-4 minutes.
- 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.
- 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.
- Reduce heat to low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Remove from heat and let the sauce cool slightly. Taste and adjust salt levels as needed.
- Once cooled, transfer the sauce to a clean, sterilized glass jar. Use a fine-mesh strainer if you prefer a smoother consistency.
- Store in the refrigerator. The sauce will keep for up to 2 weeks and the flavors will continue to develop over time.
Tips
- Quality Matters: Use fresh, high-quality garlic and ginger for the most robust flavor profile.
- Toasting Technique: When toasting Sichuan peppercorns, watch them carefully. The goal is fragrant, not burnt.
- Heat Control: Use medium-low heat when sautéing aromatics to prevent burning and develop deep, complex flavors.
- Seed Management: Adjust the number of chili seeds to control the sauce's heat level according to your preference.
- Straining Option: For a smoother sauce, strain through a fine-mesh sieve to remove solid bits.
- Flavor Development: Allow the sauce to rest in the refrigerator for a day before using to let flavors fully meld.
- 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