290380 Mon Sep 23 18:57:46 -0700 2002 5 27 General Chowhounding Topics 0 1575853 so my hippie roommate went to eugene's oregon country fair and came back with this amazing! homedmade tibetan salsa. it's vinegary with smoke and it's painfully hot. it tastes like nothing i have ever eaten. of course i have no idea what is in it; and neither does my roommate (he traded it for some...hemp). it has a really odd smell, and seems oily-ier than mexican salsa. i think it accompanied momos. can anyone help with a recipe? the stuff is addictive and i'm jonesing. Mon Sep 23 18:57:46 -0700 2002 0 novella 1 1575898 You might try mo hotta mo betta. I have a sneaky suspicion that it's not actually Tibetan though. When I was at school in Bloomington, IN they opened the 2nd Tibetan restaurant in the US. We found out why there were only 2 at the time. The food is rather bland and sort of watered down versions of cuisines that surround Tibet. Tue Sep 24 09:18:57 -0700 2002 1575853 0 LisaLou 1 1575902 There's a recipe at the link below for a Tibetan "salsa" called Achar that seems to match your description. If you want a smokier taste, use chipotles (smoked jalapenos, available canned)instead of plain jalapenos. Link: http://www.tibetinfor.com/tibetzt/tibetanfood/tibetan%20recipes/22.htm Tue Sep 24 10:24:26 -0700 2002 1575853 0 Nancy Berry 2 1575940 Achar (same spelling) is the name of Peranakan-style vegetable pickles( Peranakan cuisine is a fusion of Malay and Chinese cooking found in Singapore and Malaysia). I believe the word is Malay in origin and find it fasinating that the same word is found in Tibetan cuisine. Anyone know how this might have come about ? Tue Sep 24 16:39:30 -0700 2002 1575902 0 ju 3 1575941 achar also means pickle in hindi - any of the many pickles ranging from mango to lime to garlic to chile, well you get the idea. My guess is that india would be the conduit for the peregrination of the word Tue Sep 24 16:57:51 -0700 2002 1575940 0 zim 1 3264683 Hey novella, This sounds like my sauce. It is called Mama's Fire and I make it in Oregon. I use all natural ingredients from local farms and expeller pressed oil (no chemical residue) so it is a little spendy but worth it. It is a traditional recipe that came out of Tibet as teachers and students wanted it on there food. It can be found online and at some coops around Oregon. Check it out at http://www.mamasfire.com. Mantra blessings are said over every batch with the intention to heal with hot sauce. I too am addicted, it is great stuff. I just posted a new recipe for easy shrimp on the site and have just finished developing a BBQ sauce with the hot sauce as a main ingredient. I hope to get that out to the market place in the next few months. Let me know if this is the stuff at sacredworks@gmail.com. Thanks and oceans of kindness bless you and all you love. Jesse Sat Jan 05 14:26:54 -0800 2008 1575853 154991 govinda