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FareShare Gazette Recipes -- March 2010 - G's

 

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Green Hot Chile Pepper Sauce

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* Exported from MasterCook *

Green Hot Chile Pepper Sauce

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Volume 13-03 Mar 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 green jalapeno chile peppers -- seeded
4 garlic cloves -- crushed
1 bunch flat leaf parsley -- generous
1 bunch cilantro leaves -- generous
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pinch cayenne pepper -- generous
1/3 cup olive oil
Salt and freshly cracked pepper

Put the chilies and garlic in a blender and blitz until smooth.

Add the herbs, spices and enough water to blitz into a smooth paste.

Add the olive oil, season to taste and blitz for a final minute.

Transfer the sauce to a bowl and refrigerate until ready to use. It will
keep in the fridge for up to 3 month.

Makes 1 1/4 cups.

A hot and extremely fragrant chile-pepper sauce from the Yemen. I also like
to add it to vegetable broths. It is sometimes made with red chile but I
prefer the flavor of green chilies here.

Shatta, another Middle Eastern hot sauce, is prepared in the same way, but
with milder, red chilies, which results in a slightly milder flavor. Great
for giving salad dressing a lift.

Cuisine: "MidEastern"

Source: "The Sauce Book: 300 World Sauces Made Simple by Paul Gayler, Kyle
Books, 2008."

S(Formatted by Chupa Babi): "Sept 2009"

Yield: "1 1/4 cups"

Contributed to the FareShare Gazette by Chupa; 25 March 2010.
www.fareshare.net

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 34 Calories; 4g Fat (93.1% calories from 
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

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