Tibetan Hot Sauce Recipes
TIBETAN HOT SAUCE
Tibetans dab sepen, a brick-red chile paste, on a plate, and dip momos in, holding them with fingertips. Momos can be the prelude to a meal, or the meal itself.
Provided by Julia Moskin
Categories condiments
Time 15m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- If possible, soak chiles overnight in plenty of cold water. If time is short, cover chiles with boiling water and soak for 20 minutes. Drain and discard soaking liquid.
- If using peppercorns, coarsely grind in a mortar or spice grinder
- In a blender or mortar, combine all the ingredients with 2 tablespoons of water and grind until smooth (the seeds of the chiles will remain whole). The finished sauce should be as thick as ketchup; thin with water as needed.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 4 grams
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