Chili Paste With Szechuan Peppers Recipes

HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)

Homemade Chili Garlic Sauce (Huy Fong Brand Copycat) image

This homemade chili garlic sauce recipe is just like the famed Huy Fong brand, giving you authentically garlicky and spicy results that are rich and well balanced. Use it to create your own favorite Asian recipes! {Vegan, Gluten-Free}

Provided by Maggie Zhu

Categories Sauce

Time 15m

Number Of Ingredients 7

Ingredients

8 oz (225 g) red jalapeno peppers
2 heads garlic
1 teaspoon salt
1 teaspoon sugar
1/3 cup white distilled vinegar
1 tablespoon water ((plus 1 teaspoon water to make the cornstarch slurry))
1 teaspoon cornstarch

Steps:

Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
Turn the blender to high and liquify the remaining contents of the blender.
Strain the liquified mixture so that you are left with just the juices.
Add the strained juice and reserved chunky bits to a pot.
Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.
Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.
After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.
To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.

Nutrition Facts : ServingSize 1 serving, Calories 21 kcal, Carbohydrate 4.5 g, Protein 0.8 g, Fat 0.2 g, Sodium 292 mg, Fiber 0.9 g, Sugar 1.5 g

CHILI PASTE WITH SZECHUAN PEPPERS

Chili Paste With Szechuan Peppers image

I came up with this mix,after trying the Hungarian version. I can't tell you what amazing aroma has,after sitting in the fridge for about a week. Use chili oil if you want the extra hotness,but works fine with regular oil ,too.

Provided by littlemafia

Categories Sauces

Time 5m

Yield 1 jar, 1 serving(s)

Number Of Ingredients 5

Ingredients

10 dried chilies
1 tablespoon szechuan bell pepper
1 -2 cm grated ginger
1 head of garlic
50 ml chili oil

Steps:

Grind all the spices.
Mix with the oil and put the mix in a sterilised jar.
Refrigerate and use in Chinese dishes.

Nutrition Facts : Calories 62.9, Fat 0.5, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 13.9, Fiber 2.2, Sugar 2.6, Protein 2.5

SZECHUAN SAUCE RECIPE

Szechuan Sauce Recipe image

This homemade szechuan sauce recipe is the perfect combination of sweet and spicy, and so easy to make. It's perfect for quick dinners, stir fries, noodle dishes, and more.

Provided by Mike Hultquist

Categories Main Course sauce

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey (or more for sweeter)
1 tablespoon chili garlic sauce
1/2 tablespoon ground ginger (fresh minced ginger is good, too)
1 teaspoon garlic powder (fresh minced garlic is good, too)
1 teaspoon sriracha (or more to taste)
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
1-2 tablespoons cornstarch (optional, for thickening)
1/4 - 1/2 teaspoon szechuan peppercorns (lightly toasted and ground (or to taste - or use black peppercorns instead))
1/2 - 1 teaspoon Chinese 5 spice

Steps:

Whisk all of the ingredients except the cornstarch together in a small pot. You can blend them in a food processor or blender if you'd like.
Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.
Cool and serve.

Nutrition Facts : Calories 98 kcal, Carbohydrate 13 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1098 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

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