This again is a very familiar sauce, very much like a Mexican salsa roja. If you can cook the tomatoes over coals, you will get that authentic village taste in your sauce. For added smokiness, instead of the three dried long red chillies, you could use three Mexican chipotles, which are dried and smoked jalapeño chillies.
This sauce is great of course with momos, but it could also become your go-to sauce for anything from burgers to grilled paneer cheese.
Heat a heavy-based frying pan over medium heat. Add the sesame seeds and toast for about 1 minute, stirring often, until lightly browned. Remove from the pan and set aside.
In the same dry pan, heat the dried chillies for 2–3 minutes, turning every so often to ensure even roasting. Remove from the pan and set aside with the sesame seeds.
Place the tomatoes in the pan with the garlic cloves and cook for 5–7 minutes, or until the tomato skins start to blister.
Transfer the tomatoes to a food processor. Squeeze the garlic cloves, so the beautiful cooked garlic oozes out of the skins, and add them to the tomatoes with the sesame seeds, chillies, coriander and
Spoon into a sterilised jar, seal and refrigerate. This sauce will keep in the fridge for up to 1 week.
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