Recipe: Rob: Sichuan Chili Sauce

I found a recipe for fresh Chili Garlic Sauce. It is from one of my favorite cookbook authors, Dave Dewitt in the Chile Pepper Encyclopedia. Should be similar to what you had in the restaurant.

Sichuan Chili Sauce

2 Tblsps vegetable oil
4 cloves of garlic, minced
1 1-inch piece of fresh ginger, minced
1 small onion, minced
6 fresh red chiles, such as jalapenos, seeds and stems removed, minced
1/4 cup chinese rice vinegar
1 Tblsp sugar
2 Tblsp ketchup
2 Tblsp chinese rice wine
2 tsp salt

Heat oil in a wok or frying pan over high heat, add garlic and ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, for another minute.

Add chiles and vinegar, and simmer for 10 minutes, adding water if it gets too dry.

Add sugar, ketchup, rice wine and salt; simmer 5 minutes more.

Remove from heat and allow to cool.Transfer the mixture to a food processor or blender and process to a fine puree, adding water as necessary to achieve the desired consistency. Plaace in bottles; cover and refrigerate. Makes 1 1/4 cups. Can be used in stirfry dishes, soups, or as a condiment