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.
Recipe information
Yield
Makes about 1 cup
Ingredients
½
¼
1
5
2
1
1
½
Special Equipment
Preparation
Step 1
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.
Step 2
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.
Step 3
Do Ahead: Hot sauce can be made 1 week ahead. Cover and chill.