Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Nepali Hot Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 2/3 cup If you prefer an exceptionally spicy sauce, use 3 teaspoons of the crumbled dried chiles. For a medium-hot sauce, use 2 teaspoons. Ingredients 2 plum tomatoes (6 ounces) 3 tablespoons extra-virgin olive oil ½ teaspoon cumin seeds 2 to 3 teaspoons crumbled dried red chiles ¾ cup coarsely chopped yellow onion (1 medium onion) 2 tablespoons coarsely chopped garlic (about 2 large cloves) 1 tablespoon coarsely chopped fresh ginger ¾ teaspoon coarse salt 2 tablespoons coarsely chopped fresh cilantro ½ teaspoon rice vinegar Directions Bring a saucepan of water to a boil. Add tomatoes, and cook until soft, about 5 minutes. Drain, and let cool slightly. Squeeze juice and seeds from tomatoes over a small bowl, and reserve. Coarsely chop tomato flesh. Heat oil in a skillet over medium-high heat. Add cumin and chiles, and cook until chiles darken and become fragrant, about 1 minute. Add onion, garlic, and ginger, and cook until golden brown, about 3 minutes. Reduce heat to medium, and cook for 2 minutes. Add chopped tomatoes and salt, and cook for 2 minutes. Stir in reserved tomato juice and seeds, and cook until almost all of the liquid has evaporated, about 2 minutes. Remove from heat, and let cool slightly. Puree mixture with the cilantro in a food processor until smooth. Add vinegar and more salt if desired. Sauce can be refrigerated in an airtight container for up to 2 weeks; bring to room temperature before serving. Rate it Print