Recipe courtesy of Hawa Hassan
Somali Cilantro and Green Chile Pepper Sauce
- Level: Easy
- Yield: About 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 148
- Total Fat
- 12
- Saturated Fat
- 11
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 283
- Total: 5 min
- Active: 5 min
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
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.