Recipes Included On This Page Green Hot Chile Pepper Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Green Hot Chile Pepper Sauce Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 green jalapeno chile peppers -- seeded 4 garlic cloves -- crushed 1 bunch flat leaf parsley -- generous 1 bunch cilantro leaves -- generous 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 pinch cayenne pepper -- generous 1/3 cup olive oil Salt and freshly cracked pepper Put the chilies and garlic in a blender and blitz until smooth. Add the herbs, spices and enough water to blitz into a smooth paste. Add the olive oil, season to taste and blitz for a final minute. Transfer the sauce to a bowl and refrigerate until ready to use. It will keep in the fridge for up to 3 month. Makes 1 1/4 cups. A hot and extremely fragrant chile-pepper sauce from the Yemen. I also like to add it to vegetable broths. It is sometimes made with red chile but I prefer the flavor of green chilies here. Shatta, another Middle Eastern hot sauce, is prepared in the same way, but with milder, red chilies, which results in a slightly milder flavor. Great for giving salad dressing a lift. Cuisine: "MidEastern" Source: "The Sauce Book: 300 World Sauces Made Simple by Paul Gayler, Kyle Books, 2008." S(Formatted by Chupa Babi): "Sept 2009" Yield: "1 1/4 cups" Contributed to the FareShare Gazette by Chupa; 25 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 4g Fat (93.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

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