Tomato Sepen from Taste Tibet: Family recipes from the Himalayas by Julie Kleeman and Yeshi Jampa
This isn’t a very spicy dip, but it bursts with the flavours of garlic and ginger, and has a real zing to it. It’s the perfect mate for a freshly cooked momo. If you want extra heat you can...
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Ingredients
- 1 red onion, finely diced
- 2 large garlic cloves, finely chopped
- 2 cm (¾ inch) piece of ginger, washed but not peeled, finely chopped
- 1 tablespoon cooking oil
- 1¼ teaspoon crushed Sichuan peppercorns (yerma) or black pepper
- 3 tomatoes, finely chopped
- 1½ teaspoon chilli powder
- 1½ teaspoon salt
- Juice of ½ lemon
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