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Szechuan Hot Sauce
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.
Ingredients:
- 10-12 Dried Red New Mexico Chiles
- 5-7 Thai Bird Chiles
- 1 Tbsp Ginger root, minced
- 1 Tbsp Garlic, minced
- 3-4 tsp Sesame or vegetable oil
- 1 Small onion, minced
- Salt and pepper to taste
- 2 tsp Low sodium soy sauce
- 2 Tbsp Demerara Sugar
- 1 Tbsp Rice vinegar
- 1 tsp Sichuan Pepper
Instructions:
- Place chiles in a bowl. Pour enough hot water to cover chiles, cover with lid or plastic wrap and let soak 30 minutes.
- With a food processor, or a mortar and pestle mash the ginger and garlic to a paste.
- Drain chiles and remove stems. Place chiles in food processor with 1/4 cup water and make a paste.
- In a saucepan, heat oil to medium and add ginger and garlic paste. Cook for 2-3 minutes.
- Add onion and cook for 2 minutes.
- Add the chile paste and cook for 5 minutes.
- Add rice vinegar, sugar, soy sauce, Sichuan pepper. Cook for another 5 minutes.
- Season with salt and pepper. Adjust sugar and soy sauce if necessary.
Makes 48 servings.
Nutrition Facts
Amount Per Serving
Calories 13.00
Total Fat 0.30g
Saturated Fat0.00g
Polyunsaturated Fat0.10g
Monounsaturated Fat0.10g
Cholesterol 0.00g
Sodium 12.90mg
Potassium 3.50mg
Total Carbohydrate 1.80g
Dietary Fiber0.40g
Total Sugars1.50g
Protein 0.40g
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.
Ingredients:
- 10-12 Dried Red New Mexico Chiles
- 5-7 Thai Bird Chiles
- 1 Tbsp Ginger root, minced
- 1 Tbsp Garlic, minced
- 3-4 tsp Sesame or vegetable oil
- 1 Small onion, minced
- Salt and pepper to taste
- 2 tsp Low sodium soy sauce
- 2 Tbsp Demerara Sugar
- 1 Tbsp Rice vinegar
- 1 tsp Sichuan Pepper
Instructions:
- Place chiles in a bowl. Pour enough hot water to cover chiles, cover with lid or plastic wrap and let soak 30 minutes.
- With a food processor, or a mortar and pestle mash the ginger and garlic to a paste.
- Drain chiles and remove stems. Place chiles in food processor with 1/4 cup water and make a paste.
- In a saucepan, heat oil to medium and add ginger and garlic paste. Cook for 2-3 minutes.
- Add onion and cook for 2 minutes.
- Add the chile paste and cook for 5 minutes.
- Add rice vinegar, sugar, soy sauce, Sichuan pepper. Cook for another 5 minutes.
- Season with salt and pepper. Adjust sugar and soy sauce if necessary.
Makes 48 servings.
Nutrition Facts
Amount Per Serving
Calories 13.00
Total Fat 0.30g
Saturated Fat0.00g
Polyunsaturated Fat0.10g
Monounsaturated Fat0.10g
Cholesterol 0.00g
Sodium 12.90mg
Potassium 3.50mg
Total Carbohydrate 1.80g
Dietary Fiber0.40g
Total Sugars1.50g
Protein 0.40g