This is a common feature on Afghan tables and also similar to the coriander sauce you frequently find in north Indian restaurants. It's also common in Georgian cuisine. Serve it on top of the Chile-Coriander Chicken, or as a side to any grilled meat or vegetable. It is awesome!
- 1 bunch fresh cilantro, stemmed (about 1 cup loosely packed leaves)
- 3 cloves garlic, peeled
- 1 jalapeno chile seeded (or leave the seeds in for extra kick!)
- 1/2 cup walnut
- 1/3 cup fresh lemon juice, or more to taste
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cumin
- 2-4 Tbsp water as needed
- Salt and freshly ground pepper to taste
- Combine cilantro, garlic, chile, and walnuts in a blender or processor. Add 1/3 cup lemon juice, salt, pepper, and cumin and process to a smooth paste. Add water as needed to make the sauce pourable.
- Taste for seasoning, adding salt, pepper, and lemon juice as needed. Serve immediately or within 4 hours a room temperature. Sauce can be refrigerated and reserved the next day, but it is best fresh!
|Amount Per Recipe||%DV|
|Recipe Size 169g|
|Calories from Fat 145||69%|
|Total Fat 17.37g||22%|
|Saturated Fat 1.64g||7%|
|Trans Fat 0.0g|
|Total Carbs 14.2g||4%|
|Dietary Fiber 2.6g||9%|