SCHEZWAN OLIVE AND CHILLY SAUCE

INGREDIENTS

  • 150g Hojiblanca olives, finely chopped
  • Ripe tomatoes (crushed)
  • 15 dried red chilies (soaked for 20 minutes and blended into a paste)
  • 3 tbsp chopped garlic
  • 2 tbsp freshly chopped ginger
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp sugar
  • 1 tsp Sichuan pepper
  • 60 ml neutral oil

Preparation time:

30 minutes

Level of difficulty:

Easy

Serves:

6-8 people – 250ml of sauce

PREPARATION

  1. Soffritto: Heat the oil and sauté the garlic and ginger for 1 minute.
  2. Texture Building: Add the finely chopped Hojiblanca olives and fry for 2 minutes to intensify their flavor.
  3. Cooking: Add the chili paste and crushed tomatoes. Cook over medium heat until the oil separates from the paste.
  4. Seasoning: Add salt, soy sauce, vinegar, sugar, and Sichuan pepper. Cook for 2 more minutes and set aside.

Presented in a glass bowl to highlight the sauce’s intense red hue.

The surface will be finished with a coarse grind of Sichuan pepper, adding a rugged aromatic texture. As a focal element, a whole dried red chili—glossy and vibrant—will be placed diagonally across the bowl, symbolizing the bold and fiery spirit of this Indo-Chinese creation.

The texture of the chopped Hojiblanca olives subtly emerges beneath the sheen of the oil, promising a complex and characterful bite.