I have prepared several ready-to-cook Indian spice mixes and shared some of them too, but none similar to the one today, because this recipe has its roots in eastern Asia. Szechuan Hot Sauce is a sweet and spicy sauce that can be used to spice up anything from fried rice or noodles to snacks like spring rolls, and vegan nuggets. I agree to be sent email.
The homemade Szechuan sauce can also be refrigerated for months without any change in taste or flavor. It is a sauce that will exceed your expectations, in every dimension you can imagine. The traditional way of Szechuan Sauce involves using original chile peppers from Sichuan. But my simpler version is to use New Mexico chilies that are also likened to an Indian version called “Byadagi” pepper. This is not an uncommon item in any grocery store, but my intention is to share the recipe that needs no preservatives for less than half the cost! New Mexico chili will definitely fall under the “very spicy” category but gives excellent flavor and texture to this sauce. It starts with a base of sauteed ginger, garlic, and onions, and lets the chilies simmer in it. Packed into this paste are flavor from tamari, and sweetness from brown sugar. This sauce is perfect for putting a new twist on your favorite chili recipe or stir-fry. For a tasty party snack, Hakka noodles, Spicy vegan noodles, coat Cauliflower or tofu wings with Szechuan Sauce and bake or grill. If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest. Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
The Szechuan sauce is ready! Make any meal come alive with the explosive flavor of Szechuan Sauce! Pin it for later
