This hot sauce is amazingly flavorful and versatile. It’s like Tibetan Momo (dumpling) sauce, called Sepen, but it’s oil and chili based rather than tomato. The recipe is highly coveted. I begged for my Buddhist Shambhala friends to disclose the most profound secret teaching, my friend claimed that it’s the “most important” wisdom we hold. It is, of course, the highly desired recipe for… this Tibetan Hot Sauce famous at Shambhala Mountain Center formally known as RMDC. This transmission is highly guarded by our Buddhist military called the Dorje Kasung, (non-Shambhalians, don’t ask). After they accomplish secret such and such, they were rewarded with this recipe. Well, safe to say, no one would dare leak this vow protected info, so I was forced to uncover my own “inner wisdom,” and sure enough, was able to make a very close replica! I’m sharing my gnostic, guru-less discovery below. It’s really great, its like a dense chili sambal, and much better than the store bought Chinese dragon siracha we all use. You can put it on Tibetan Momo dumplings, stir fry’s, eggs, Mexican food, anything. It’s well worth making~ download this recipe, ok here goes….

Spontaneously Arisen Tibetan Hot Sauce Transmission

Dawn Lhamo’s Recipe

1/2c olive oil
1.5c water
1/3c hemp oil (or sesame)
45g red chili flakes
45g of chili power
1tsp cayenne pepper
3T dried onions (or fresh)
3T fresh minced garlic (or powder)
2T puréed ginger (or powder)
20g star anise
1T salt
1 tsp sugar

Choose a heavy bottom sauté pot. I sautéed minced onions and garlic and ginger in oil then put all other ingredients in with water and let it cook lightly about 10 min med. heat. Let cool and store in air tight containers or jar. Makes about 2 full medium jam jars. Svaha!

 


And when I was asking around for these well kept secrets, two other recipes arose from whistleblowers, I haven’t tried these the third, but they might be closer to the original. If you start heating herbs and spices BE CAREFUL, they can burn, and it wastes the whole batch, yes I did that. The secret in these two below is that you heat the oil, and carefully pour the hot oil onto the spices, so they never get cooked on the stove and therefore don’t burn. I may have a cook-off and try all three to see which one is best, let us know if you have any experience or try!

Tibetan Hot Sauce

Kathy Locke’s Recipe

1 pint peanut oil
1/2 c ginger
1/4 c garlic
1 c onions
1/4 c chopped red chili (fresh more)
3-5 star anise
1/4 to 1/2 c toasted sesame oil
chop everything fine
place in large pot
then separately heat to smoking the peanut oil
then pour in to large pot (will smoke)
mix
then add
3-5 star anise
1/4 to 1/2 c toasted sesame oil
good luck.


Tibetan Hot Sauce

By Hudson Shotwell

Ingredients:
3 Large Onions
22-25 good sized cloves of garlic, about two large heads worth
Ginger root, peeled, to match the amount of garlic cloves in quantity
2 oz Thai dried red crushed chili pepper with seeds
5 star anise, whole
2 level, measured teaspoons of salt, or less if you wish.
4 cups of vegetable oil

A food processor is a great way to make this beautifully hot sauce.

1. Peel and quarter the onions, process them very fine; don’t leave big pieces.
Put in the bowl.

2. Hit the garlic cloves with the flat of a large knife to release them from their skins.

3. Peel and chop the ginger and two garlic size chunks. Make your pile of ginger the same size as your pile of garlic.

4. Process the garlic and ginger together, very fine. Put them in the bowl.

5. Empty the package of crushed chili into the bowl.

6. Put the six anise seeds into the bowl.

7. Mix it all together.

8. In a separate sauce pan, heat the oil to very hot, 400 degrees, smoking, or a little hotter.

Attention! Do not leave the oil, or forget about it, or you will have a fire on your hands!

9. Take the stainless-steel bowl with all the ingredients in it, a mixing spoon, and the pan of boiling oil, outside, never mind the weather. Carefully pour the oil a little at a time onto the vegetables, stirring with a wooden spoon as the sauce should boil up, then quickly cool down.

10. Add the salt to your taste.

11. Allow the sauce to sit overnight to allow the star anise two releases flavor. Decant to smaller vessels in enjoy it with many kinds of food and friends.

 

Spontaneously Arisen Tibetan Hot Sauce Transmission

Dawn Lhamo’s Recipe

Ingredients
  

  • 1/2 c olive oil
  • 1.5 c water
  • 1/3 c hemp oil or sesame
  • 45 g red chili flakes
  • 45 g of chili power
  • 1 tsp cayenne pepper
  • 3 T dried onions or fresh
  • 3 T fresh minced garlic or powder
  • 2 T puréed ginger or powder
  • 20 g star anise
  • 1 T salt
  • 1 tsp sugar

Instructions
 

  • Choose heavy bottom sauté pot. I sautéed minced onions and garlic and ginger in oil then put all other ingredients in with water and let it cook lightly about 10 min med. heat. Let cool and store in air tight containers or jar. Makes about 2 full medium jam jars. Svaha!

 

3 replies
  1. Dawn Lhamo
    Dawn Lhamo says:

    Comment from our airbnb guest Herman:

    Hi Dawn. We had great time at your place this past week and I just wanted to say thanks for letting us stay there. We also tasted a little bit of your Tibetan Hot Sauce in the fridge and it is INCREDIBLE! Would you mind sharing the recipe? I would love to make some myself.

    Reply

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