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. Source: EatingWell Magazine, July/August 2019

Carolyn Malcoun


Ingredient Checklist


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.



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

Nutrition Facts

72 calories; 7.2 g total fat; 1 g saturated fat; 151 mg sodium. 72 mg potassium; 1.7 g carbohydrates; 0.6 g fiber; 0.4 g protein; 806 IU vitamin a iu; 18 mg vitamin c; 15 mcg folate; 17 mg calcium; 1 mg iron; 5 mg magnesium;