KASHMIRI SAUCE RECIPES

Name: Kashmiri Hot Sauce
Yield: Makes about 1 cup
Ingredients: ½ teaspoon fennel seeds; 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; 1 teaspoon kosher salt; ½ teaspoon sugar; A spice mill or mortar and pestle

KASHMIRI HOT SAUCE RECIPE | BON APPÉTIT

Kashmiri Hot Sauce Recipe | Bon Appétit image

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

Provided by Harneet Baweja

Yield Makes about 1 cup

Number Of Ingredients 9

Ingredients

½ teaspoon fennel seeds
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
1 teaspoon kosher salt
½ teaspoon sugar
A spice mill or mortar and pestle

Steps:

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.

KASHMIRI HOT SAUCE RECIPE RECIPE | EPICURIOUS

Kashmiri Hot Sauce Recipe Recipe | Epicurious image

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.

Provided by EPICURIOUS.COM

Yield 1 cup

Number Of Ingredients 9

Ingredients

1/2 teaspoon fennel seeds
1/4 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
1 teaspoon kosher salt
1/2 teaspoon sugar
A spice mill or mortar and pestle

Steps:

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.
Hot sauce can be made 1 week ahead. Cover and chill.

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