Sichuan All-Purpose Chili Garlic Sauce

1.Soak the dried red chili peppers in hot water for 20 minutes to soften them.

2.Drain the chili peppers and remove the stems. If you prefer a milder sauce, you can remove the seeds as well.

3.In a food processor or blender, combine the soaked chili peppers, garlic cloves, and vegetable oil. Blend until smooth.

4.Heat a wok or skillet over medium heat. Add the Sichuan peppercorns and dry roast for 1-2 minutes until fragrant. Transfer to a mortar and pestle or spice grinder and coarsely grind.

5.Add the chili pepper-garlic paste to the wok or skillet with the ground Sichuan peppercorns. Cook over low heat for 10-15 minutes, stirring occasionally, until the oil separates from the paste.

6.Remove from heat and let the sauce cool to room temperature.

7.Add the sesame oil, soy sauce, Chinese black vinegar, sugar, and salt to the sauce. Stir well to combine.

8.Transfer the sauce to sterilized jars or containers. Store in the refrigerator for up to 2 months.