Sepen Sauce. Tibetan Cuisine.

For the sauce:

Dried red chilies-1 cup.

Celery- 2 sticks, chopped.

Tomatoes- 2 chopped.

Onion- 1 chopped.

Cilantro- 1/2 cup, chopped.

Garlic- 3 large cloves chopped.

Spring onions- 3 stems chopped.

Salt- 1 teaspoon.

Oil- 1/4 cup.


Heat an oil in a pan add garlic, after 30 seconds add onion, after 1 minuet add celery and chilies, after one minuet add the rest of ingredients , cover and cook for 3 minuets.

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Crush in a blender till smooth. Store in the fridge.

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  1. Javy Dreamer April 4, 2016 at 1:20 pm

    Reblogged this on Recipe Dreams.

  2. Laura @ Feast Wisely April 3, 2016 at 10:07 pm

    Wow Akins this looks delicious – such simple ingredients too.

  3. nancyruth April 3, 2016 at 6:22 pm

    This looks fabulous. And I have a bunch of dried chilies in the pantry that need to be used. Saving this as a favorite so I can make. Thanks!

    1. Alina April 4, 2016 at 5:03 am


  4. lynne hoareau April 3, 2016 at 12:35 pm

    You have my attention Alina 🙂 Lovely…how long do you think it would last in the fridge?

    1. Alina April 3, 2016 at 12:38 pm

      Good question, with this amount of chilies, I would presume a month. Consider no dipping or dirty spoon inserting into a container.😀

      1. lynne hoareau April 3, 2016 at 12:42 pm

        If it lasts a month (haha – my hubby is worse than me with a good chilli sauce!) but good to know…oh yes, absolutely that is a rule in my house !!!!

      2. Alina April 3, 2016 at 12:43 pm

        Same here, it will be finished by tomorrow hehe

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