Assemble all ingredients together to avoid last minute rush.

Rinse and soak dry red chilies in hot water for 25-30 minutes.

After 30 minutes, drain all the water and remove the seeds. Transfer them to a Grinder or Blender. Add water and make a smooth paste of the red chilies.

Crush all sichuan peppers coarsely in a Mortar-Pestle.

Wash and finely chop onion, ginger and garlic.

Heat oil in a Frying Pan or Skillet on low heat. Now, add garlic and ginger and saute them till their raw aroma goes away. Do not overdo it.

Now, add chopped onions and saute them till they become translucent on low to medium-low heat.

Add the blended red chili paste and combine thoroughly.

Then, add crushed sichuan peppers and sauté for a minute or till oil starts releasing from the sides of the sauce.

Add ½ cup of water and mix very well. Let it simmer for 2 minutes stirring often on a low to medium-low heat.

Now, add salt, pepper, sugar, vinegar and soy sauce.

Stir and continue to cook for 5 to 6 minutes more on low heat.

Switch off the heat and set the pan aside. Check the taste and adjust salt, sugar or pepper as required.

Once the sauce cools down at room temperature, transfer it in an Airtight Container.

Serve Schezwan Sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, or in hot garlic sauce or schezwan dosa.