Ingredients
The following ingredients have 200 Servings
- 1 large handful fresh coriander leaves
- 3 medium sized garlic cloves
- 8 green jalapeños
- 2 bird's eye chillies
- ½ tsp cumin seeds or ground cumin
- ¼ tsp of salt
- pinch sugar
- 1 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil
- 2 Tbsp water
- Tomatoes
- Red Chillies
- Lemon Juice
- Parsley
Instruction
- Heat a small frying pan on medium heat and dry fry the cumin for 2-3 minutes until aromatic.
- Place in a spice mill or coffee mill and ground to a powder.
- Now let's make the sauce. Place the garlic, salt and chillies in a chopper and chop until coarse.
- Chop the coriander leaves next. If your chopper isn't big enough, do this in 2 batches, then mix everything up in a bowl.
- Mix in the cumin.
- Add the olive oil, lemon juice and water and mix (either still in the chopper or with a spoon in a bowl).
- Place in a container, top with more olive oil and it should keep in the fridge for a couple of weeks.
