Nepali Hot Sauce Recipes

NEPALI HOT SAUCE

Nepali Hot Sauce image

If you prefer an exceptionally spicy sauce, use 3 teaspoons of the crumbled dried chiles. For a medium-hot sauce, use 2 teaspoons.

Provided by Martha Stewart

Yield Makes 2/3 cup

Number Of Ingredients 10

Ingredients

2 plum tomatoes (6 ounces)
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds
2 to 3 teaspoons crumbled dried red chiles
3/4 cup coarsely chopped yellow onion (1 medium onion)
2 tablespoons coarsely chopped garlic (about 2 large cloves)
1 tablespoon coarsely chopped fresh ginger
3/4 teaspoon coarse salt
2 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon rice vinegar

Steps:

Bring a saucepan of water to a boil. Add tomatoes, and cook until soft, about 5 minutes. Drain, and let cool slightly. Squeeze juice and seeds from tomatoes over a small bowl, and reserve. Coarsely chop tomato flesh.
Heat oil in a skillet over medium-high heat. Add cumin and chiles, and cook until chiles darken and become fragrant, about 1 minute. Add onion, garlic, and ginger, and cook until golden brown, about 3 minutes. Reduce heat to medium, and cook for 2 minutes. Add chopped tomatoes and salt, and cook for 2 minutes. Stir in reserved tomato juice and seeds, and cook until almost all of the liquid has evaporated, about 2 minutes. Remove from heat, and let cool slightly.
Puree mixture with the cilantro in a food processor until smooth. Add vinegar and more salt if desired. Sauce can be refrigerated in an airtight container for up to 2 weeks; bring to room temperature before serving.

BEST HOT SAUCE

Best Hot Sauce image

If hot sauce is your thing, you will love, love, love this fresh tasty recipe. I first tried a version of this hot sauce in Cameroon, Africa. I couldn't get enough of it; no matter where you ate, there would be a small bowl of this divine sauce on the table, each unique to the person making it. Only recently have I actively searched out the recipe. I did not follow the recipe to a tee, but combined this recipe with another a close friend gave me. In the end, I can't argue the results!

Provided by Shilo

Categories Side Dish Sauces and Condiments Recipes

Time 30m

Yield 100

Number Of Ingredients 11

Ingredients

10 fresh hot chile peppers, stems removed
1 onion, coarsely chopped
¼ cup pitted fresh dates, or more to taste
¼ cup fresh basil leaves
¼ cup fresh parsley leaves
1 roma (plum) tomato, roughly chopped
2 tablespoons beef bouillon powder
4 garlic cloves
½ cup vegetable oil, or as needed
salt to taste
1 squeeze lemon juice

Steps:

Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.

Nutrition Facts : Calories 14 calories, Carbohydrate 1 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 28.5 mg, Sugar 0.3 g

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