Comments on: Homemade Szechuan Sauce recipe

By: Holly Chavez

Holly Chavez — Mon, 14 Oct 2024 15:29:45 +0000

I love the taste of Szechuan sauce and this is a fine recipe. My only suggestion is to name the type of red chili type you use. I used dried chili de arbol and halved the amount you said to use. Man, it was still spicy! I deseeded them and the Scoville rating was kicking. I like very spicy foods, too.

By: Ruchi

Ruchi — Tue, 28 Jan 2020 03:13:25 +0000

In reply to Esteban. I hear you, Esteban! I would have loved to use the peppers as is with the seeds in, as it was too much work to de-seed every pepper. But trust me; they were very spicy. And that's the reason I have added 1/4 cup of sugar because that did balance out the spice level.

By: Esteban

Esteban — Sun, 26 Jan 2020 02:14:37 +0000

Overall very good! Better if you reduce brown sugar to 1 Tbsp and do not seed the peppers. Those simple changes make this perfect (for me)!

By: Ruchi

Ruchi — Sun, 23 Sep 2018 14:39:47 +0000

In reply to nazleen merchant. Traditionally, Szechuan sauce is made with Szechuan peppercorns. I couldn't find these peppercorns in my area, therefore I have subbed peppercorns with Chinese whole red dried chilies.

By: nazleen merchant

nazleen merchant — Sun, 23 Sep 2018 12:09:55 +0000

Which type of chillies did you use?