Szechuan Sauce

Spicy Szechuan sauce is you could say, a cousin of sriracha and a distant cousin of tabasco. The gene pool for all spicy sauces is quite similar actually; fiery peppers/chilies with some acidifying and sweetening agents. The variation of these adjuvants (an agent that modifies the effect of other agents) is what makes a Szechuan or a sriracha or a tabasco. (Do forgive the excessive scientific… swearing if you will. That is the nerd in me talking 😛 ) A few years ago(a decade ago to be precise. Darn! Am I getting old… or wise? 🙂 ), my dad met… Continue reading