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Add a photoServings: 1
Ingredients
- Â Â Chilean
- 2 med sized warm red chillies
- 2 lrg clv garlic minced
- 1 lrg handful (about 25g) minced coriander leaves
- 1 Tbsp. lemon juice or possibly red wine vinegar
- 2 Tbsp. vegetable or possibly extra virgin olive oil
Directions
- In a blender or possibly food processor reduce the chillies garlic and coriander leaves to a thick sludge.
- If they refuse add in a little water.
- Blend in the lemon or possibly vinegar and oil.
- Season with salt no more than half a tsp..
- The sauce should be like a thick warm slushy vinaigrette; the consistency can be altered with a little water.
- The sauce will keep in a screwtop jar in the fridge for a week and will season pasta rice and casseroles.
- Makes about a cupful
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 20g | |
| Calories 12 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 40mg | 1% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.42g | 0% |
| Protein 0.39g | 1% |
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