Sepen Sauce. Tibetan Cuisine.

For the sauce:

Dried red chilies-1 cup.

Celery- 2 sticks, chopped.

Tomatoes- 2 chopped.

Onion- 1 chopped.

Cilantro- 1/2 cup, chopped.

Garlic- 3 large cloves chopped.

Spring onions- 3 stems chopped.

Salt- 1 teaspoon.

Oil- 1/4 cup.

Direction:

Heat an oil in a pan add garlic, after 30 seconds add onion, after 1 minuet add celery and chilies, after one minuet add the rest of ingredients , cover and cook for 3 minuets.

FullSizeRender (62)

Crush in a blender till smooth. Store in the fridge.

FullSizeRender (63)

10 thoughts on “Sepen Sauce. Tibetan Cuisine.

    1. Good question, with this amount of chilies, I would presume a month. Consider no dipping or dirty spoon inserting into a container.😀

      1. If it lasts a month (haha – my hubby is worse than me with a good chilli sauce!) but good to know…oh yes, absolutely that is a rule in my house !!!!

  1. This looks fabulous. And I have a bunch of dried chilies in the pantry that need to be used. Saving this as a favorite so I can make. Thanks!

Comments are closed.