Kashmiri Hot Sauce
A vibrant and spicy Indian-inspired hot sauce made with fresh red chiles, tomatoes, and aromatic spices like fennel and mustard seeds. This versatile condiment brings authentic Kashmiri flavors to any dish.
Ingredients
- •½ teaspoon fennel seeds
- •¼ teaspoon black or brown mustard seeds
- •1 medium tomato
- •5 whole fresh red chiles
- •2 tablespoons distilled white vinegar
- •1 teaspoon Kashmiri chili powder or paprika
- •1 teaspoon kosher salt
- •½ teaspoon sugar
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 1.
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.
3 min
- 2.
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.
7 min
- 3.
Hot sauce can be made 1 week ahead. Cover and chill.
1 min
