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.
To make ahead: Omit lemon juice and refrigerate for up to 3 days. Stir in lemon juice just before serving.
1 1/2 fat