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Szechuan Dipping Sauce

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  Salt 1⁄4 Teaspoon
  Szechuan peppercorn 3⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Minced cilantro 3 Tablespoon (Coriander Leaves)
  Sesame paste 4 Tablespoon, drained (Chinese Variety)
  Sesame oil 4 Teaspoon
  Soy sauce/Tamari 3 Tablespoon
  Dry sherry 2 Tablespoon
  Rice vinegar 1 Tablespoon
  Honey 4 Teaspoon
  Chili oil 1⁄2 Teaspoon

1. In a small frying pan, combine salt and Szechuan peppercorns; cook over medium heat, shaking pan often until salt begins to brown and peppercorns become fragrant, 8-10 minutes.
2. Cool mixture. Grind with mortar and pestle or with spice grinder. Strain mixture to remove hulls.
3. Place salt and Szechuan peppercorn mixture and remaining ingredients in a blender or food processor. Blend until smooth.

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Szechuan Dipping Sauce Recipe