Sepen (Tibetan Hot Sauce)

1. 1

   If possible, soak chiles overnight in plenty of cold water.

2. 2

   If time is short, cover chiles with boiling water and soak for 20 minutes.

3. 3

   Drain and discard soaking liquid.

4. 4

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

5. 5

   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).

6. 6

   The finished sauce should be as thick as ketchup; thin with water as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.