KASHMIRI HOT SAUCE
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
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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