Tibetan Hot Sauce

By Julia Moskin

Total Time
15 minutes, plus soaking time
Rating
4(59)
Comments
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Tibetans dab sepen, a brick-red chile paste, on a plate, and dip momos in, holding them with fingertips. Momos can be the prelude to a meal, or the meal itself.

Featured in: Tibetans’ (Forbidden) Special Treat

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Ingredients

Yield:About Âľ cup
  • 1cup whole dried small red chile peppers
  • 1teaspoon whole Sichuan peppercorns (optional)
  • ½cup coarsely chopped fresh cilantro stems and leaves
  • 2teaspoons minced garlic
  • 2tablespoons minced ginger
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

48 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 11 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If possible, soak chiles overnight in plenty of cold water. If time is short, cover chiles with boiling water and soak for 20 minutes. Drain and discard soaking liquid.

  2. Step 2

    If using peppercorns, coarsely grind in a mortar or spice grinder

  3. Step 3

    In a blender or mortar, combine all the ingredients with 2 tablespoons of water and grind until smooth (the seeds of the chiles will remain whole). The finished sauce should be as thick as ketchup; thin with water as needed.

Tip
  • Adapted from Lobsang Wangdu, YoWangdu.com

Ratings

4 out of 5
59 user ratings
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Comments

Sam G.

I had to use about 3-4 times the suggested amount of water to get it to a workable consistency. That said, this was a very accurate rendering of the sauce I miss from the momo restaurants of Jackson Heights.

Heather

So good with our momos tonight. I used cherry peppers and didn’t have the peppercorns and still delicious

Sam G.

I had to use about 3-4 times the suggested amount of water to get it to a workable consistency. That said, this was a very accurate rendering of the sauce I miss from the momo restaurants of Jackson Heights.

Judith Nakhnikian-Weintraub

this is very spicy, it's also good thinned as a dipping sauce with soy sauce and rice wine vinegar, a matter of taste as too how much of which

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