Sichuan Chili Sauce

• Vegan
• Gluten free

• Produce

  • 1/4 cup Crashed chili pepper
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 tsp Red pepper corn
  • 1/4 cup Soy beans, organic

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 Clove
  • 1 tsp Fennel seeds
  • 4 tsp Paprika
  • 1/2 tbsp Salt
  • 1/2 tsp Sesame seeds
  • 1/4 cup White rice flour

• Oils & Vinegars

  • 1/4 cup Canola oil

• Nuts & Seeds

  • 1/4 tsp Cumin seeds

• Drinks

  • 1 cup Apple juice, Pure

Found on lightorangebean.com

Description

Ingredients

• 1 tsp red pepper corn
• 1 tsp fennel seeds
• 1 clove
• 2 cloves garlic, finely chopped
• 1 tbs chopped fresh ginger
• ¼ tsp cumin seeds
• 4 tsp paprika
• ¼ cup crashed chili pepper
• ¼ cup canola oil
• ½ tbs salt
• ¼ cup white rice flour
• ¼ cup organic soy beans
• 2 tbs soy sauce (gluten-free if desired)
• 1 cup pure apple juice (no sugar added)
• ½ tsp sesame seeds

Directions

• Preheat oven at 325 °F. Coat the soy beans with ½ tsp canola oil and roast in a baking dish for 20 minutes.
• Meanwhile, grind all the spices except crushed chili pepper and paprika in a grinder. Heat the skillet over medium heat. Add the rest of canola oil.
• After the oil is hot (but not smoky hot), add all ground spices, ginger, garlic, crushed chili pepper, and paprika. Roast over medium heat for 1 minute. Add white rice flour, and stir constantly until the mixture is well combined.
• Turn the heat to low. Add apple juice ¼ cup at a time and stir constantly. After the apple juice and the spice-flour mixture are well combined and thickened, cook for additional 2 minutes.
• Turn off heat. Add roasted soybeans and sesame seeds.
• Let the chili sauce cool in the skillet completely. Then transfer to a glass jar, and cover with a lid. It can be stored in refrigerator for 2 weeks.