Print Recipe Spice never ends
Easy sauce that will stay good in your fridge for about a week and be the perfect companion to fried whatnots' and base for several recipes.
Remove the stems and soak the red chilies in warm water for 30 minutes.
Grind together garlic pods and soaked red chilies to form a smooth paste. Keep aside.
Heat oil in a pan, add chopped garlic and saute for a minute.
Add ginger and celery, saute for one minute.
Add tomato puree, mix well and simmer for few minutes.
Add red chilli-garlic paste and cook until oil starts to separate.
Add tomato sauce, soya sauce, vinegar, sugar, black pepper powder and salt to taste.
Cool and store in an air tight container in the refrigerator for up to a week.
For something to do with your new Schezwan Sauce, follow this link to Schezwan Noodles.