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Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

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Traditional Yemeni hot sauce called for in many recipes. Make hotter by keeping chili seeds.

Serves: Plenty

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Total Time:

Mizrahi Parve Sauce or Mix

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2 cups fresh coriander leaves
1 head garlic, peeled
7 green chili peppers
1 tsp. salt.
8 cardamom pods, seeds only
8 whole pepper corns
8 cloves
2 tbs. cumin, ground


  1. Cut the peppers lengthwise and remove the seeds
  2. Mash the cardamom pods until the pods split, remove he pods and add pepper corns and cloves and continue mashing until finely ground. Add cumin and mix well.
  3. Mix pepper and spice in a food processor and blend until somewhat smooth (a little coarseness is ok).
  4. Store in tightly covered glass and refrigerate until ready to use.

Reader Comments

Raghav says...
Rating is 2

I love this Caesar Salad with tuna:Average user rating0.0out of 5Ingredients:1 (approx 200g) tuna filelt1tbsp crushed black peppercorns1 tsp sea salt2 stalks (approx 350g) romaine lettuce2 tbsps roasted pine nuts3 tbsps grated Parmesan cheeseSalad Dressing:2 tbsps lime juice1 tbsp, each white vinegar, chopped garlic2 tsps yellow mustard2 anchovies4 tbsps sour cream3 egg yolks3 tbsps olive oil2 tsp sugarMethod:1. Marinate tuna filelt with salt and crushed black peppercorns for 10 minutes. Heat a non-stick pan. Put in 1 tbsp of olive oil. Pan fry the tuna for 1 minute on each side. Let cool the half done tuna filelt. Cut into slices about 1/3 inch thick.Put white vinegar and egg yolks in a bowl and whisk until thickens. Gradually add the oil, stirring with the whisk until mixture is thick and creamy. Stir in lime juice, yellow mustard, sour cream and sugar. Whisk well. Fold in anchovies and garlic.Wash lettuce. Drain and cut into 1.5 inch pieces. Mix lettuce with tuna. Sprinkle pine nuts and grated Parmesan cheese on top. Serve with the salad dressing.
Dec 3, 2015 (report abuse)



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