This is a hot sauce that would make a great accompaniment for any Sichuan inspired recipes that you might have in the back of your mind- or as the star of any dishes that are need of a little bit of “pop” Some leftover spaghetti noodles in your refrigerator? Boring steamed broccoli in need of revival? Maybe a Cornish Game Hen ready to be dressed and seasoned to perfection? Szechuan Hot Sauce is your answer!

For our recipe, Chef Jeff rehydrated 10-12 Dried Red New Mexico Chiles, then blitzed them with a little water to create a chile paste. He added this paste to his aromatics (garlic and ginger, and later on some onion) that had been heated in some oil- the sweating of these aromatics first is an important step, as it helps to release the flavors and round out some of the sharpness and pungency, allowing the ingredients to work better as a harmony. This step only needs a few minutes at a medium heat, watching carefully that your garlic and ginger paste doesn’t get so warm it starts to burn. The key to any sauce is a great flavor just by itself- don’t be afraid to stop and try your sauce so you can balance it to your taste. If the heat of the chiles is a concern for you (New Mexico Chiles are described as having a mild heat), you can counteract some of that heat with a little more of your Demerara Sugar.

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