Bowl of Cilantro Sauce with Chili
(click to enlarge)

Cilantro Sauce with Chili


East Africa, Somalia
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
20 min
Yes		 This delicious sauce is very liquid, like a dip, and is great as a dip with crudités. Also use it as a sauce for eggs, chicken, fish, meat, rice, or whatever have you.

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1/2
2
2
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8
3
2
1
1
---
c

cl
---
oz
T
T
t
t
-- Solids
Cilantro (1)
Serrano Chili (2)  
Garlic
-------------
Coconut Milk (3)
Lime Juice
Wine Vinegar, white
Sugar
Salt
Make   -   (20 min)
  1. Chop CILANTRO small, using leaves and tender stems. Measure is chopped and well packed. Crush GARLIC and chop fine. Cap SERRANOS and chop small.
  2. Place All Items into a Blender, Food Processor, or Mixie (use the tall can). Run until smooth.
  3. In a sealed jar in the fridge, this sauce will last a week. For longer storage, freeze.
NOTES:

  1. Cilantro:

      [Coriander Leaf]   Measure is chopped and packed tightly. You can use the tender stems along with the leaves.

  2. Serrano Chili:

    This is our go-to chili wherever "hot green chili" is expected, but not identified. For details see our African Chilis page.

  3. Coconut Milk:

      This must be unsweetened and with plenty of Coconut Cream. Thai brands are the most reliable - I always use Aroy- D.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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