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When Sana first shared the Resham Patti samples with me, we both had the same thought: red chile sauce. Resham Patti—grown on the Sakariya family farm in Shedubhar, Gujarat—are mild in heat, but big on tomato-y, red pepper flavor, providing a bright, fruity base to this Mexican-inspired red chile sauce. A hearty dose of Sirārakhong Hāthei adds another layer of chilli flavor, bringing a little fire and lots of smokiness.
This recipe is a great as-is, but you can also doctor it to your own tastes. If you want it a little milder, add an extra tomato. Looking for just a touch of aromatic goodness? Toss in 1/2 teaspoon toasted Nagauri cumin seeds and a bit of crumbled dried oregano (or, a tiny pinch of Wild Ajwain!). Or, perhaps you want to boost the heat level up a couple notches? Go ahead and throw in 1/2 or 1 whole Sivathei chilli into the mix!
Use this sauce in enchiladas, chilaquiles (pictured), torta ahogadas, or even drizzled over nachos. It also makes a great base for braising meats, such as chile colorado and birria.