Kashmiri Hot Sauce
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
- 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 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.