Spicy Schezwan Sauce is a popular sauce made with dried red chilies and flavored with garlic, vinegar!

White Bag

This sauce is quite popular in the Indo-Chinese cuisine and also happens to be one of my favorites!



Remove the stalk first and then soak the dried Kashmiri whole red chilies in hot water for 30 minutes.

Drain the water in which they were soaked using a strainer and then transfer them to a blender.

Add 3 to 4 tablespoons of water and blend the chilies to a paste.

Swipe Up!

For detailed instructions with pictures and helpful tips!