Hawa’s company, Basbaas, is named for the Somali term for chile pepper, and her ready-made sauces are just like this one—an everyday condiment that makes everything it touches better. In fact, this cilantro and green chile pepper sauce that delivers spice and acid in big doses is a version of Basbaas’s green sauce. Serve it on…anything. From scrambled eggs to grilled fish, tacos to roast chicken, a bowl of rice to a grilled steak, it’s one of the most versatile recipes in the book.
In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.