Szechuan Sauce

• 5 red chili peppers small, finely chopped
• 4 shallots peeled and chopped
• 2 tablespoons fresh ginger grated
• 1 tablespoon garlic finely chopped
• 2 teaspoons szechuan peppercorns roughly ground
• 3 green onions white part only, finely chopped
• 3 tablespoons chinese rice wine
• 1 1/2 tablespoons tomato puree
• 2 tablespoons rice vinegar
• 1/2 teaspoon sesame oil
• 3 tablespoons vegetable oil
• 1 tablespoon water

1. Heat the vegetable oil in a wok over a medium heat. When the oil is hot add the chili peppers, shallots, garlic, ginger and spring onions. Fry for about 2 minutes.
2. Add the rice wine, rice vinegar, water, tomato puree, sugar and peppercorns. Reduce the heat and simmer for 2-3 minutes. Add the Sesame oil and mix well.
3. Remove from the heat and allow to cool. Put in an airtight jar and store in a refrigerator.

red chili peppers, shallots, fresh ginger, garlic, ground, green onions, chinese rice, tomato puree, rice vinegar, sesame oil, vegetable oil, water

Taken from www.yummly.com/recipe/Szechuan-Sauce-1676041 (may not work)