Kashmiri Hot Sauce

Directions

1. 1.

   Toast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Finely grind in spice mill or with mortar and pestle. Transfer back to pan.

2. 2.

   Pulse tomato and chiles in a food processor until finely ground. Transfer to saucepan with ground spices and mix in vinegar, chili powder, salt, and sugar. Bring to a simmer over medium heat, stirring often; cook until chiles are soft and sauce is slightly thickened, 5–7 minutes. Let cool.

3. 3.

   Hot sauce can be made 1 week ahead. Cover and chill.