There are two crucial steps in making this versatile condiment, a blend of warm spices, chile, malt vinegar and tomatoes, from Tim Graham of Chicago's Travelle. First, toast your spices to bring out their maximum flavor. Second, make sure to go low and slow when cooking, so that all of those heady flavors can meld together.
Once the sauce is done, you can leave it chunky or purée it until completely smooth, then slather it on everything.
To learn more, read "Tim Graham's Secret Weapon."
KasundiRecipe adapted from Tim Graham, Travelle, Chicago, IL
Yield: 2½ cups
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes