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Kashmiri Hot Sauce

Kashmiri Hot Sauce

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Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. Try it alongside Grilled Garlic-and-Black-Pepper Shrimp. This recipe is from Gunpowder, an Indian restaurant in London.


  • ¼ teaspoon black or brown mustard seeds
  • 1 medium tomato, halved crosswise, seeds removed
  • 5 fresh red chiles (such as Fresno)
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon Kashmiri chili powder or paprika

Special Equipment

  • A spice mill or mortar and pestle

Recipe Preparation

  • 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.

Recipe by Harneet Baweja and Nirmal Save

Nutritional Content

For 4 servings: Calories (kcal) 40Fat (g) .5Saturated Fat (g) 0Cholesterol (mg) 0Carbohydrates (g) 8Dietary Fiber (g)2Total Sugars (g) 5Protein (g) 2Sodium (mg) 510Reviews Section

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