Szechuan Sauce

Ingredients :

1 cup celery (chopped)
½ cup spring onion (chopped)
1 cup full garlic (minced)
¼ cup green chilli (minced)
¼ tsp tandoori red colour
700 gm red chilli sauce
1 cup oil
1 ½ tbsp white vinegar
1 tsp salt
¼ cup ginger (minced)
1 tbsp sugar
50 gm Kashmiri red chillies powder
½ tsp white pepper

Method:

Heat oil in a large saucepan. Add minced garlic into the oil (care should be taken as the oil can splatter) & fry this till light brown, stirring continuously. Lower the flame, add ginger, green chillies, celery, spring onion, chilli powder, & sugar, & fry for a minute stirring continuously. Add the rest of the & cook for 15 to 20 minutes (stirring occasionally) till the oil comes up. Remove saucepan from heat & cool the sauce. Store it in an airtight bottle.