Kashmiri Hot Sauce

Ingredients for Kashmiri Hot Sauce

• 1/2 teaspoons fennel seeds

• 1/4 teaspoons black or brown mustard seeds

• 1 medium tomato, halved crosswise, seeds removed

• 5 fresh red chillies (such as Fresno)

• 2 tablespoons distilled white vinegar

• 1 teaspoon Kashmiri chilli powder or paprika

• 1 teaspoon kosher salt

• 1/2 teaspoons sugar

• A spice mill or mortar and pestle

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 chillies in a food processor until finely ground. Transfer to saucepan with ground spices and mix in vinegar, chilli powder, salt, and sugar. Bring to a simmer over medium heat, stirring often; cook until chillies are soft and sauce is slightly thickened, 5–7 minutes. Let cool.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.