Kashmiri Hot Sauce

Author

Nuwave

Servings

4

Category

Sauces, Jams & Condiments

Ingredients

• 1 t fennel seeds
• ½ t brown mustard seeds
• 2 tomatoes, halved, seeds removed
• 10 fresh Fresno red chilies
• 2 T white vinegar
• 2 t Kashmiri chili powder
• 2 t paprika
• 2 t sea salt
• 1 t sugar

Directions

1. Set pressure cooker to "sear" and press "start/stop". Add fennel and mustard seeds. Toast the seeds and transfer to plate to cool. Once cooled, grind seeds into a spice using a spice mill or a pestle and mortar.
2. In a food processor, add tomatoes and chilies. Pulse until a paste is made.
3. Pour tomato-chili mixture in cooker. Add ground fennel and mustard seeds, vinegar, Kashmiri chili powder, paprika, sea salt, and sugar.
4. Close and lock lid, set pressure cooker to "steam/veggies", and press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid. Cool and refrigerate. Hot sauce is good for up to 5 days.