Tibetan Hot Sauce
- Total Time
- 15 minutes, plus soaking time
- Rating
- Comments
- Read comments
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Ingredients
- 1cup whole dried small red chile peppers
- 1teaspoon whole Sichuan peppercorns (optional)
- ½cup coarsely chopped fresh cilantro stems and leaves
- 2teaspoons minced garlic
- 2tablespoons minced ginger
Nutritional analysis per serving (1.5 servings)
48 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
If using peppercorns, coarsely grind in a mortar or spice grinder
- Step 3
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.
- Adapted from Lobsang Wangdu, YoWangdu.com
Private Notes
Comments
I had to use about 3-4 times the suggested amount of water to get it to a workable consistency. That said, this was a very accurate rendering of the sauce I miss from the momo restaurants of Jackson Heights.
So good with our momos tonight. I used cherry peppers and didn’t have the peppercorns and still delicious
I had to use about 3-4 times the suggested amount of water to get it to a workable consistency. That said, this was a very accurate rendering of the sauce I miss from the momo restaurants of Jackson Heights.
this is very spicy, it's also good thinned as a dipping sauce with soy sauce and rice wine vinegar, a matter of taste as too how much of which