die berühmte jemenitische scharfe Soße
4 green chilies
2 garlic cloves
½ bunch of Parsley & Coriander
½ Tl cardamom
1 Tl cumin
1 Tl coriander seeds
1 Tl dry red chilies* optional
¼ cup olive oil
2 El lemon juice
¼ cup vinegar
1
remove the pits from the chilies, and the stems from the parsley & coriander, then roughly chop
2
using a meat grinder or a mixer (the meat grinder will give a more consistent sauce) grind the garlic, herbs, and coriander seeds
3
in a bowl mix in all ingredients, taste and adjust as needed, depending on the hotness of the green chilies you can adjust the recipe, by adding or removing the dry red chilies.
4
store in jars, in the fridge for up to 3 months,
Ingredients
4 green chilies
2 garlic cloves
½ bunch of Parsley & Coriander
½ Tl cardamom
1 Tl cumin
1 Tl coriander seeds
1 Tl dry red chilies* optional
¼ cup olive oil
2 El lemon juice
¼ cup vinegar
Directions
1
remove the pits from the chilies, and the stems from the parsley & coriander, then roughly chop
2
using a meat grinder or a mixer (the meat grinder will give a more consistent sauce) grind the garlic, herbs, and coriander seeds
3
in a bowl mix in all ingredients, taste and adjust as needed, depending on the hotness of the green chilies you can adjust the recipe, by adding or removing the dry red chilies.
4
store in jars, in the fridge for up to 3 months,
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