This green hot sauce originating in Yemen gets its heat from jalapeños. If you like it spicy, leave the seeds and ribs on your peppers. For a milder version, take them out. Serve this quick hot sauce with hot-off-the-grill meats, fish and vegetables to add a bright pop of flavor to dinner all summer long.

Carolyn Malcoun
Source: EatingWell Magazine, July/August 2019

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cilantro, parsley, lemon juice, jalapeños, garlic, coriander, cumin and salt in a food processor. Process until finely chopped. With the motor running, slowly add oil; process until well combined.

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Tips

To make ahead: Omit lemon juice and refrigerate for up to 3 days. Stir in lemon juice just before serving.

Nutrition Facts

72 calories; protein 0.4g 1% DV; carbohydrates 1.7g 1% DV; exchange other carbs; dietary fiber 0.6g 2% DV; sugars 0.4g; fat 7.2g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 806IU 16% DV; vitamin c 17.9mg 30% DV; folate 15.1mcg 4% DV; calcium 17mg 2% DV; iron 0.6mg 3% DV; magnesium 5.4mg 2% DV; potassium 71.5mg 2% DV; sodium 151.2mg 6% DV.