Somali Cilantro and Green Chile Pepper Sauce

Name: Somali Cilantro and Green Chile Pepper Sauce
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: About 1 cup
Ingredients: 1/2 cup full-fat unsweetened coconut milk; 3 tablespoons freshly squeezed lime juice, plus more as needed; 2 tablespoons white vinegar or white wine vinegar; 1/2 cup packed cilantro leaves; 2 jalapeños, stemmed and coarsely chopped; 2 large garlic cloves, minced; 2 teaspoons granulated sugar; 1 teaspoon kosher salt, plus more as needed

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Level: Easy

Total: 5 min
Active: 5 min

Yield: About 1 cup

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.

Level: Easy

Total: 5 min
Active: 5 min

Yield: About 1 cup

Ingredients

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1/2 cup full-fat unsweetened coconut milk

3 tablespoons freshly squeezed lime juice, plus more as needed

2 tablespoons white vinegar or white wine vinegar

1/2 cup packed cilantro leaves

2 jalapeños, stemmed and coarsely chopped

2 large garlic cloves, minced

2 teaspoons granulated sugar

1 teaspoon kosher salt, plus more as needed

Directions

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.