Schezwan Sauce (Indian Style)

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.

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To make the Schezwan sauce (Indian style), you will need:

25 dried red chiles
4 tablespoons finely chopped garlic
1 tsp finely chopped ginger
2 tablespoon finely chopped shallots
¼ cup water
2 tsp sugar
½ to ¾ tsp salt
1 tsp vinegar
1 tsp soy sauce
4 tablespoons sesame seed oil

Remove stalks and soak the dried red chilies in hot water for half an hour. Drain and grind well. Heat oil in a wok over high flame. Add ginger and garlic and fry over medium flame for a minute or so till fragrant. Sauté shallots till they turn translucent. Add red chili paste and water and sauté till oil separates. Add water to adjust consistency. Mix in sugar, salt, vinegar and soy sauce and balance flavors as per taste.

From indugetscooking.blogspot.in