Taste Tibet Sepen from Taste Tibet: Family recipes from the Himalayas by Julie Kleeman and Yeshi Jam
This unique and fiery dip can be used as the basis of many different chilli sauces, and is the perfect accompaniment to most Tibetan dishes. We hope that it will become your go-to condiment. The pr...
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Ingredients
- 1 teaspoon salt
- 6 cm (2½ inch) piece of ginger, washed but not peeled, roughly chopped
- 3 large garlic cloves
- 1 teaspoon coriander seeds (or ½ teaspoon ground coriander)
- 1½ teaspoon Sichuan peppercorns (yerma)
- 1 tablespoon sesame oil
- 50 g (1¾ oz) hot chilli flakes
- 170 ml (⅔ cup) cooking oil
- 1½ teaspoon cumin seeds
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