Ingredients:

• 20 dried red chilies (10 spicy red chilies and 10 mildly spiced ones like Kashmiri for color)
• 3 tablespoons garlic, minced
• 1 1/2 tablespoons ginger, minced
• 3 tablespoons shallot, diced finely
• 1/2 cup sesame oil (can use canola or vegetable oil)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon Schezwan peppercorns, ground
• 1 teaspoon white vinegar
• 1 teaspoon soy sauce (recommend light soy sauce)
• 2 tablespoons ketchup
• 2 tablespoons sugar (white or brown sugar)

Directions:

1. Start by soaking the dried red chilies in hot water for about 30 minutes until they are softened. Once softened, drain the water and remove the stems. Grind the chilies into a coarse paste using a blender or food processor. You can add a little water if needed to help with blending.
2. Heat the sesame oil (or canola/vegetable oil) in a large pan over medium heat. Once the oil is hot, add the minced garlic, minced ginger, and diced shallots. Sauté for about 2-3 minutes until the mixture is fragrant and the shallots are translucent.
3. Add the ground chili paste to the pan and cook for another 5-7 minutes, stirring occasionally, until the oil starts to separate from the chili paste.
4. Stir in the ground Schezwan peppercorns, salt, white vinegar, soy sauce, ketchup, and sugar. Mix well to combine all the ingredients.
5. Continue to cook the mixture on low heat for another 10-15 minutes, stirring occasionally, until the sauce thickens and reaches your desired consistency.
6. Taste the sauce and adjust the salt or sugar if needed.
7. Remove the pan from heat and let the sauce cool completely.
8. Transfer the Spicy Schezwan Sauce to a clean, airtight container and store it in the refrigerator. The sauce can be kept refrigerated for up to two weeks.