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Solstice Hot Sauce


3 large onions, chopped 
¼ cup dried crushed red chiles 
8 ounces tamarind concentrate 
16 ounces hot water 
1 ½ cups sesame oil 
1 tablespoon turmeric 
10 whole small dried red chiles 
2 cups apple cider vinegar


Put the onions in a large bowl. Sprinkle with the crushed chilés. Melt tamarind concentrate in hot water. Add sesame oil and diluted tamarind to onions. Sprinkle with the turmeric. Add the whole chiles and vinegar. Stir and cover. Let sit overnight or several days for the fullest flavor. Store in the refrigerator. The sauce will keep a long time and get better and better. Yields 2 quarts.