Yemenite hot sauce

Yield: 1 1/2 cups

Measure Ingredient
6 Red or green chilies, seeded
6 Garlic clove(s), peeled
2 tablespoons Lemon juice (approx)
½ cup Cilantro or flat-leaf parsley finely chopped
1 teaspoon Ground cumin seeds
Salt and pepper

Pur‚e the chilies and garlic, adding enough lemon juice to make a smooth paste.

Transfer the chili paste to a bowl and stir in the cilantro, cumin, salt and pepper.

Note: This is a very hot sauce. Use it sparingly and wear gloves when handling the chilies.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 187 Submitted By DIANE LAZARUS On 10-26-95

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