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Himalayan Chile Sauce
Tuesday, 24 November 2009
Description
From one of my far-flung writers, Linda Lynton, this recipe is a basic
sauce from northern India and Nepal. She noted: “Although this specific
recipe was given to me by a Patna housewife, some peasants originating
from a remote Himalayan village in Central Nepal and housewives from an
equally remote village in North Bihar gave us the same recipe.” Use it
as a topping for chicken, fish, or vegetables.
Ingredients
At a glance
Cuisine
Vegetarian
Ingredient
Chile peppers
Potatoes
Cooking Method
No Cook
Difficulty
Easy
Heat Level
4
Chile
Serrano
Meal/Course
Sauce/Marinade/Rub
Makes
About 3 cups
1 pound fresh green chiles, such as serranos or jalapeños, seeds and
stems removed,
4 small potatoes, peeled and boiled
1/2 cup white vinegar
1 teaspoon salt
Water as needed
Methods/steps
Combine all ingredients in batches in a blender and process to a fine
puree, using water as needed to achieve the desired consistency.
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