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Ingredient
Szechuan Chili Garlic Sauce
Introduce
Ingredient
2/3 cup
minced garlic
3 tsp
Szechuan peppercorns
1/2 tsp
white pepper
1 tsp
salt
2 TBS
palm or brown sugar
2/3 cup
vegetable or olive oil
Cooking instructions
* Step 1
Remove the stems from the fresh chilies and place them in a food processor or blender. Add the minced garlic cloves, Szechuan peppercorns, white pepper, rice vinegar or lime juice, salt, and palm sugar, coconut sugar, or brown sugar. Process until the mixture forms a coarse paste.
* Step 2
Heat the oil in a small saucepan over medium heat until it reaches approximately 350°F (175°C).
* Step 3
Carefully add the chili-garlic paste to the hot oil. Stir in the star anise and cinnamon stick. Reduce the heat to low and stir fry the mixture for five minutes, allowing the flavors to temper and for the bits of garlic to become lightly golden.
* Step 4
Remove the star anise and cinnamon stick. Optionally, add a teaspoon of sesame seeds while the oil is still hot.
* Step 5
Let the sauce cool to room temperature, then transfer it to a clean, airtight container. Store this homemade chili-garlic sauce recipe in the refrigerator, where it will keep for up to 6 weeks.
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