Hot Szechuan Chili Sauce
|Chili powder||1⁄2 Cup (8 tbs)|
|Garlic||1 Teaspoon, minced|
|Black beans||1 Teaspoon, chopped|
|Sesame seeds||1 Tablespoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Sesame oil||1⁄3 Cup (5.33 tbs)|
|Szechuan peppercorns||1 Teaspoon|
|Ginger root slices||2|
|Green onions||2 , chopped in 2 inch pieces|
Mix chili powder and garlic in a small bowl.
Stir in black beans, if desired; set aside.
Heat a small saucepan over medium heat 1 minute.
Add sesame seeds.
Stir-fry 2 to 3 minutes until seeds become golden and oily.
Add vegetable oil and sesame oil.
Heat over high heat 2 minutes.
Add sesame seeds, peppercorns, ginger root and green onions.
Reduce heat to medium.
Cook until ginger slices turn dark brown.
Remove saucepan from heat and let cool 2 to 3 minutes.
Strain mixture into a bowl to remove ginger root, peppercorns, sesame seed, and green onions.
Add chili powder mixture.
Mix well to dissolve lumps.
Sauce may be covered and stored at room temperature about 6 months.