Sichuan Chilli Sauce

Name: Sichuan Chilli Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 1 jar
Cuisine: Indian
Ingredients: 4 tbsp water; 25 dried Kashmiri chillies (you can use a hot dried chilli variety instead, if you prefer extra heat); 25 dried Kashmiri chillies (you can use a hot dried chilli variety instead, if you prefer extra heat); 1 tbsp sesame oil; 3 tbsp vegetable, sunflower or rapeseed oil; 3 tbsp vegetable, sunflower or rapeseed oil; 3 tbsp vegetable, sunflower or rapeseed oil; 15 garlic cloves, finely grated or blended until smooth; 2-inch piece (30 g) of fresh ginger, finely grated or blended until smooth; 1 tsp Sichuan peppercorns, crushed; 3 tbsp rice or cider vinegar; 3 tbsp rice or cider vinegar; 2 tbsp tomato ketchup; 1 tsp tomato paste; 1 tbsp soy sauce; 1 tbsp honey, maple syrup or fine brown sugar; 1 tbsp honey, maple syrup or fine brown sugar; 1 tbsp honey, maple syrup or fine brown sugar; ½ tsp fine salt

Preparation info

Makes
1 jar

Difficulty
Easy
Ready in
25 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Making your own Sichuan chilli sauce will always be superior to shop-bought, as you can tailor it to suit your personal taste. As the name suggests, Sichuan peppercorns are a key ingredient. They are actually berries, from the prickly ash tree which is part of the citrus family, and have a deliciously zingy, sour flavour which dances on the tip of your tongue and creates a numbing sensation – but in a good way! The first time I tasted them was in Hong Kong and they blew me away. I absolutel

Ingredients

Asia
China
India
Sauce
Vegetarian

Ingredients

Method