| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Afghan | Sauces, Grilling, Ethnic | 6 | Servings |
INGREDIENTS
| 1 | bn | Fresh cilantro; stemmed (about 1 cup loosely packed leaves) |
| 3 | Cloves garlic; peeled | |
| 1 | Jalapeno; or other hot pepper, seeded | |
| 1/2 | c | Walnut pieces |
| 1/3 | c | Fresh lemon juice OR |
| 1/3 | c | Distilled white vinegar |
| 1 | ts | Salt; or to taste |
| 1/2 | ts | Freshly grated black pepper |
| 1/4 | ts | Ground cumin; (optional) |
| 2 | tb | Water; up to 4, or as needed |
INSTRUCTIONS
Combine the cilantro, garlic, chile, and walnuts in a blender or food processor. Add 1/3 cup lemon juice, 1 teaspoon salt, the pepper, and cumin (if using) and process to a smooth paste. Add enough water to obtain a pourable paste. Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be highly seasoned. Serve immediately, or at least within 4 hours of making;serve at room temperature. Makes about 1 cup. Busted by JoAnn Pellegrino 8/98 NOTES : Coriander sauce is a tart, tangy condiment that is spooned over grilled kebabs, chops, and chicken. This version is a permanent fixture on the Afghan table. Similar sauces are found as far east as India and as far west as the Republic of Georgia. Walnuts help thicken and bind the sauce. Recipe by: Barbecue! The Bible/S Raichlen Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Aug 31, 1998, converted by MM_Buster v2.0l.
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