Sichuan Chilli Sauce makes amazing number of recipes made using Sichuan Peppecorns. This variation of pepper can be just used like black pepper powder but gives that nice zing as well as a flavorful spiciness to the recipe. Attempted making a Chindian style sauce to suit our liking. Used Kashmiri Chillies for the color and Long Red Chillies for the Spiciness along with Sichuan Peppers.
2 tablespoons - Sichuan peppercorns
10 nos - Kashmiri Red Chillies
10 nos - Long Red Chillies
10 pods - Garlic
1 tablespoon - Ginger
4 tablespoon - Peanut / Sesame Oil
1 teaspoon - Salt
To make the sauce:
Pour hot water in to a bowl and allow chillies to completely soak in for an hour.
Fry the sichuan pepper corns in oil until smoky and set aside.
Make a smooth paste of the drained red chillies by scrapping the sides of the mixer and remove them. Add the peppercorns grind it to coarse powder and remove it.
In to the oil add garlic, ginger saute well add chilly mixture, pepper corns mix, salt and cook until the form a mass and the oil starts to leave the sides.
Cool it completely and transfer to air tight container. It stores well in refrigerator for a month.
This sauce can be used to make many dishes, the one i made today was Sichuan Paneer.
Pan fry Paneer cubes until crunchy in a tablespoon peanut oil, remove it add cubed onions, bell peppers, tomatoes, 2 nos slit green chillies sauted them add roasted paneer cubes, tablespoon of sichuan paste, some salt gave a good toss and served it hot.
This sauce can be used to make spicy rice variations with veggies and soya granules too.