Photo: Charles Deluvio
Sichuan Chili Sauce
15 ingredients
2 min + 20 min
10
openrecipes
Making a jar of Sichuan chili sauce from scratch is fun and easy. It took me 25 minutes to make this fragrant, spicy and crunchy chili sauce. It can be added to rice, noodles or salads; used as a marinade base for meat and tofu; or stirred into many stir-fried vegetable dishes.
Estimated Nutrition (whole recipe, rough)
1115
Calories
21g
Protein
30g
Fat
191g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Juice | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Soy Bean | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups Organic Soy Beans
- ¼ cups Canola Oil
- 1 teaspoon Whole Red Peppercorns
- 1 teaspoon Fennel Seeds
- 1 Clove
- ¼ teaspoons Cumin Seeds
- ½ Tablespoons Salt
- 1 Tablespoon Chopped Fresh Ginger
- 2 cloves Garlic, Finely Chopped
- ¼ cups Crushed Red Chili Pepper Flakes
- 4 teaspoons Paprika
- ¼ cups White Rice Flour
- 2 Tablespoons Soy Sauce, Gluten-free If Desired
- 1 cup Pure Apple Juice (no Sugar Added)
- ½ teaspoons Sesame Seeds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes