Spicy Tomato-Chili Recipe – Sichuan Pepper Momos Dip

Last Updated on 2 months by Neha Deshmukh

Spicy Tomato-Chili Recipe – Sichuan Pepper Momos Dip

Introduction

Okay, let’s be real – momos are amazing. And what makes them even better? A killer dip, of course! I first stumbled upon this spicy tomato-chili dip while exploring the vibrant street food scene in Dharamshala, and I’ve been hooked ever since. It’s got this incredible balance of sweet, spicy, and a little bit of that unique Sichuan peppercorn tingle. It’s surprisingly easy to make, and honestly, it’s a game-changer for your momo nights (or any snack, really!). Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another tomato dip. The Sichuan peppercorns add a fascinating numbing sensation that elevates the whole experience. It’s quick – ready in under 10 minutes! – and uses simple ingredients you likely already have in your pantry. Plus, it’s incredibly versatile. Trust me, once you try this, you’ll want to put it on everything.

Ingredients

Here’s what you’ll need to whip up this fiery delight:

• 145 grams tomatoes
• 3-4 dry red chilies
• 1 teaspoon garlic
• 1 piece Sichuan pepper
• 0.25 teaspoon black peppercorns
• 0.25-0.5 teaspoon sugar
• Salt, as needed
• 3 cups water

Ingredient Notes

Let’s talk ingredients. Getting these right will make all the difference!

Tomatoes: Choosing the Right Variety
Ripe, juicy tomatoes are key. Roma or plum tomatoes work beautifully because they have less water content, resulting in a thicker dip. But honestly, any good quality tomato will do!

Dry Red Chilies: Heat Levels and Types
The type of dry red chilies you use will determine the heat level. Kashmiri chilies are milder and give a lovely red color. Bird’s eye chilies pack a serious punch! Feel free to mix and match to your preference.

Sichuan Pepper: The Unique Numbing Sensation
This is the star of the show! Sichuan pepper isn’t actually related to black pepper. It creates a tingling, numbing sensation in your mouth – it’s a truly unique experience. You can find it at most Asian grocery stores or online.

Garlic: Fresh vs. Paste
Fresh garlic is always best for that vibrant flavor. But in a pinch, you can use about ½ teaspoon of garlic paste.

Black Peppercorns: Freshly Ground for Best Flavor
Seriously, ditch the pre-ground pepper! Grinding your own black peppercorns makes a huge difference in the aroma and flavor.

Sugar: Balancing the Spice
A little sugar helps balance the heat and acidity of the tomatoes and chilies. You can adjust the amount to your liking.

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, give your tomatoes and dry red chilies a good rinse. Don’t forget to remove the seeds from the chilies – unless you really like it hot!
2. In a saucepan, bring 3 cups of water to a boil. Add the tomatoes and chilies, and cook for about 8-9 minutes, or until the tomato skins start to split.
3. Drain the water and let the tomatoes and chilies cool down a bit. Once cool enough to handle, peel the skins off the tomatoes.
4. Now, add the peeled tomatoes, chilies, garlic, Sichuan pepper, black peppercorns, sugar, and salt to a blender.
5. Blend everything until it’s super smooth. Don’t add any water while blending – we want a thick dip! If you prefer a really smooth texture, you can strain the dip through a fine-mesh sieve.

Expert Tips

• Don’t skip the cooling step! Trying to peel hot tomatoes is no fun.
• Taste as you go and adjust the salt and sugar to your liking.
• For a smoother dip, strain it! It’s totally optional, though.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Want it milder? Use fewer chilies or milder varieties. Want it hotter? Add more chilies or a pinch of cayenne pepper.
• Festival Adaptation: In Tibetan culture, this dip is often enjoyed during Losar (Tibetan New Year) alongside momos and other festive dishes. It’s believed to bring good luck and prosperity!
• Gluten-Free Suitability: This recipe is naturally gluten-free.

Serving Suggestions

Okay, this is the fun part! While this dip is amazing with momos, don’t limit yourself. Try it with:

• Spring rolls
• Samosas
• Pakoras
• Grilled vegetables
• Even as a spread on sandwiches!

Storage Instructions

This dip will keep in an airtight container in the refrigerator for 1-2 days. The flavor might intensify slightly over time.

FAQs

What kind of tomatoes work best for this dip?
Roma or plum tomatoes are ideal, but any ripe, good-quality tomato will work.

Can I adjust the heat level of this dip?
Absolutely! Use fewer or milder chilies for a milder dip, or add more for extra heat.

What is Sichuan pepper and where can I find it?
Sichuan pepper creates a unique numbing sensation. You can find it at Asian grocery stores or online.

Can this dip be made ahead of time?
Yes, you can make it a day in advance. Store it in an airtight container in the refrigerator.

Is it possible to make this dip without straining it?
Definitely! Straining is optional. It just gives a smoother texture.

What other dishes can I serve this dip with besides momos?
So many! Try it with spring rolls, samosas, pakoras, grilled veggies, or even as a sandwich spread.