Sichuan Chili Sauce

Sichuan Chili Sauce

This hot sauce can be used in stir-fry dishes, added to
soups, or sprinkled over rice.

2 T. vegetable oil
4 cloves garlic, peeled and finely chopped
1" piece fresh ginger, peeled, and finely chopped
1 small onion, peeled and finely chopped
6 fresh red chiles, such as jalapeños, seeds and stems
removed, finely chopped
1/4 c. Chinese red rice vinegar
1 T. sugar
2 T. ketchup
2 T. Chinese yellow rice wine
2 tsp. salt
water, as needed

Heat the oil in a wok or frying pan, add the garlic
and ginger, and stir-fry for 30 secs.

Add the onion, and stir-fry for 1 min.

Add the chiles and the vinegar, and simmer for 10 mins.,
adding water if it gets too dry.

Add the remaining ingredients except the water, and
simmer for 5 more mins.

Remove from the heat, and allow to cool.

Transfer the mixture to a food processor or blender
and process to a fine puree, adding water as necessary
to achieve the desired consistency.

Place the sauce in bottles, and refrigerate.

Makes about 1 1/4 c.