Homemade Schezwan Sauce, Indo-Chinese style

1. Take 1 ½ cup of water in a pan, add in the kashmiri red chillies and bring it to boil.
2. Cook for 20-25 minutes on medium heat. Then drain the water completely and let it cool.
3. Then grind it to a fine paste by adding little water, set aside.
4. Heat oil in a pan, add in the chopped red pearl onions, ginger, garlic and saute until the onion turns light golden in color on low-medium heat.
5. Then add in the kashmiri chilli paste and fry for 1 minute on low heat.
6. Now add in tomato ketchup, soy sauce, pepper powder, sugar, salt and mix well.
7. Cook for about 4-6 minutes or until the sauce slightly thickens on low-medium heat.
8. Remove from heat, let it cool and transfer to a clean air tight container.
9. You can keep it in the refrigerator for 1-2 weeks and use as needed.

Notes:

• If you are using normal red chillies, cut the chiiles in lengthwise and discard the seeds.
• Then add the chilli skins in water and continue with the recipe.

Yield: Makes about 1 cup of sauce.