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This deep-red, chili-forward sauce packs a good amount of spice, but it’s balanced by the bright acidity of white vinegar and fresh ginger. A smokey note from the anchos and paprika is lightly evocative of the grill, while warming spices like cinnamon add depth and complexity. Made by hand in small batches, this sauce can be used both as a complete simmer sauce or a flavor booster to jumpstart homemade dishes like stews, marinades and dressings.
These onions absorb the aromatic chili and other spices, making for a complexly layered sauce. No wonder it’s received accolades such as the Gold SOFI Award and Good Food Award.
We test everything we sell. Here’s how we’d use this.
Simmer sautéed proteins and veggies in the sauce, add cream or coconut milk if desired, and serve. Or use as a marinade for meats such as whole roasted chicken, or slather over our Chermoula-Roasted Whole Cauliflower. The sauce’s smoky flavor also compliments grilled food well—give it a go with our Moroccan Ginger-Lemon Chicken Skewers and sub in the sauce for the flavorings. Spoon into soups for a boost of flavor, or toss with grains for a flavorful side.
Refrigerate after opening.
Amar Singh began his culinary journey as a purveyor of handmade flatbreads and homestyle curries on his Chicago-based Food Truck, the Curry Cruiser. After parking his truck for good in 2012, he set out to share his rustic recipes with the public in a different way—founding Spicemode to give cooks the tools to make flavorful curry at home all in one jar.
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