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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

Recipe Summary test

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; carbohydrates 1.7g; dietary fiber 0.6g; sugars 0.4g; fat 7.2g; saturated fat 1g; vitamin a iu 806IU; vitamin c 17.9mg; folate 15.1mcg; calcium 17mg; iron 0.6mg; magnesium 5.4mg; potassium 71.5mg; sodium 151.2mg.
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