Schezwan Sauce
Directions
- 1Deseed some whole red chillies and soak them in boiling hot water with a medium-sized tomato for at least 15 minutes.
- 2Meanwhile, grate cabbage.
- 3Remove the chillies from hot water and peel off the skin of the tomato.
- 4Blend the chillies and tomato into a smooth paste.
- 5Heat a pan, add oil, coriander stems, chilli paste, and grated cabbage.
- 6Cook the ingredients in oil on a slow flame.
- 7Add the prepared paste and water to clean the jar, adjusting the consistency.
- 8Add sugar, ketchup, salt, and lemon.
- 9Mix and cook until desired consistency is achieved.
Ingredients
- 15 Kashmiri red chillies
- 1 medium sized tomato
- 3 tbsp neutral oil
- 1 tbsp finely chopped coriander stems
- 1 tsp green chilli paste
- 1 1/4 cup grated cabbage
- 1 tsp sugar
- 2 tbsp ketchup
- 1 salt
- 1 lemon
Equipment
blendergraterpan