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100 g
Easy
By Julie Kleeman and Yeshi Jampa
Published 2022
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 principal ingredient is chilli, but as it is slow-cooked with Sichuan pepper and other spices, there is a gentle release of heat in the mouth and it’s a complex and intriguing set of flavours, rather than a sudden chilli hit.
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