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This Tibetian Hot Sauce is a fiery hot sauce prepared from red dried chilis, tomatoes, garlic and vinegar. This sauce is usually served with momos.
Ingredients:
Red Dried Chilis (Byadagi/Kashmiri) – 10
Tomatoes – 3 medium
Garlic, cloves – 4
Salt – to taste
Vinegar – 1 tablespoons
Oil – 1 tablespoon
Method:
- Boil red dried chilis with little water for about 5 minutes. Let is cool down soaked in water.
- Make cross mark on one end of the tomatoes and boil them.
- Peel the tomatoes, discard the water.
- Blend boiled and peeled tomatoes (without water), boiled and soaked red chilis (without water), garlic cloves, salt, vinegar and oil into smooth paste. Do not add any water.
- Serve with piping hot momos or use as desired.
