Kashmiri Hot Sauce Recipes

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KASHMIRI HOT SAUCE



Kashmiri Hot Sauce image

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.

Categories     Bon Appétit     Chile Pepper     Tomato     Spice     Condiment/Spread

Yield 1 cup

Number Of Ingredients 10

1/2 teaspoon fennel seeds
1/4 teaspoon black or brown mustard seeds
1 medium tomato, halved crosswise, seeds removed
5 fresh red chiles (such as Fresno)
2 tablespoons distilled white vinegar
1 teaspoon Kashmiri chili powder or paprika
1 teaspoon kosher salt
1/2 teaspoon sugar
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Toast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Finely grind in spice mill or with mortar and pestle. Transfer back to pan.
  • Pulse tomato and chiles in a food processor until finely ground. Transfer to saucepan with ground spices and mix in vinegar, chili powder, salt, and sugar. Bring to a simmer over medium heat, stirring often; cook until chiles are soft and sauce is slightly thickened, 5-7 minutes. Let cool.
  • Do Ahead:
  • Hot sauce can be made 1 week ahead. Cover and chill.

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