Very Hot Sauce
Meeting the challenge was easier after finding a stash of beautiful red habenero chilis at a local grocery. What great fruity flavor they had, though not quite as hot as the usual yellow-orange versions. That's the reason for the wide range of number of chilis to invest in the dish. Naturally other types of chilis can be used—hotness can be adjusted to suit anyone's preferences.
BTW by sheer coincidence this hot sauce has more than passing resemblance to another recipe on this site: Zhug. You might want to check that one out too. It's good to have options!
- habenero, chopped 1-3 chiles
- shallot, chopped fine 1/4 cup
- garlic, finely chopped 1 tbsp
- ginger, finely chopped 1½ tsp
- turmeric, ground 2 tsp
- mustard, finely ground 1/2 tsp
- cumin, ground 2 tsp
- coriander, ground 1 tbsp
- nutmeg, ground 1½ tsp
- cinnamon, ground 1/4 tsp
- salt 1/4 tsp
- neutral oil (avocado, etc.) 2-3 tbsp
- Heat a saucepan or wok to medium-high temperature, add oil, saute shallot, garlic, ginger until slightly brown. Keep ingredients moving, don't let them burn.
- Add chiles and after a minute or two, add mustard, turmeric, stir-fry briefly.
- Then add coriander, cumin, nutmeg, cinnamon, salt to pan.
- Lower heat to medium-low.
- stock, vegetable/mushroom 1-2 tbsp
- vinegar, rice wine/lemon juice 1-2 tsp
- fenugreek leaves 1/2-1 tsp
- apple, chopped fine 2 tbsp
- If using apple, add to sauce and simmer for several minutes until apple is very soft and blends in with the sauce.
- Add vinegar to taste, then mix in stock a teaspoon at a time until sauce reaches a good consistency.
- Sprinkle fenugreek leaves (if using) and simmer for about 2 minutes.
- Let cool to room temperature. Adjust texture with stock and sauce is ready to serve.
About Thinair Recipes
Recipes developed with low-sodium diets in mind—so easy to use!
Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:
- garlic, chopped 3 cloves
- chicken stock 2 cups
- ...other ingredients...
- Saute garlic in oil until soft.
- Add chicken stock to pan...
- ...next step...
Ingredient boxes show what you'll need for the numbered steps. Not too complicated!
BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)