You are here

Szechuan Dipping Sauce

Global.Potpourri's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 703 Calories from Fat 459

% Daily Value*

Total Fat 53 g82.3%

Saturated Fat 7.6 g38.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3250.1 mg135.4%

Total Carbohydrates 47 g15.5%

Dietary Fiber 5.3 g21.1%

Sugars 17.7 g

Protein 16 g32.1%

Vitamin A 61.4% Vitamin C 28.2%

Calcium 64.3% Iron 75.2%

*Based on a 2000 Calorie diet

Szechuan Dipping Sauce Recipe