Name: Kashmiri Hot Sauce
Yield: 1 cup
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

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Photo by Peden + Munk

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.

Recipe notes

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