Home made Szechuan sauce

I love Szechuan sauce which is one of my most beloved condiments. 

Ingredients:
10 Degi or Small Red Chilly (these are spicy)
10 Kashmiri Whole Red Chilly (these give good color and are less spicy)
12 Garlic Cloves
3-4 Tablespoon of Oil
2 Tablespoon of Vinegar
5 Tablespoon of Tomato Ketchup
Salt as per taste.

Method:

• Deseed both type of Red chillies, so the sauce doesn't turn out to be very hot. The reason of choosing Small and Kashmiri Whole Red Chillies is Kashmiri Chilly gives really good red colour to the sauce and is less spicy and Degi Red Chillies are really spicy but they lack the ability of enhancing the colour of the sauce.
• After deseeding the red chillies, soak them in warm water for at least 15 minutes. Drain water.
• In a food precessor add Whole Red Chillies, Garlic Cloves and Vinegar and grind them to form a smooth paste.
• Heat a shallow vessel, add the smooth red chilly and garlic paste in to it. Add salt and Tomato ketchup and saute for few minutes.
• Allow the Schezwan Sauce to cool and then store it in an air tight container and use it as and when required.