You will be hard pressed to find a Tibetan household or restaurant that does not have sepen – Tibetan style hot sauce – on offer. Made from, sepen is a dining staple and an accompaniment to many Tibetan dishes. It is versatile, delicious, and comes in many variations depending on the household and chef. Tibetans love using sepen with just about anything. In your travels you can expect to see it used as a dipping sauce for momo (dumplings), tingmo (steamed buns), rice, and many other dishes. Tibetans are known for creating different versions, from a simple mixture of chili powder, water, and salt, to a more elaborate concoction of red hot chili peppers, onions, tomatoes, scallions, garlic celery, coriander, and seasoning. The pièce de résistance, however, is the variation made with chili paste and raw minced Yak. A sauce for those game enough to try anything once.
Update: July 04, 2023