This chili sauce, popular in Egypt and Palestine, goes great with everything from vegetables, to fish, or hummus.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Condiment, Mezze
Cuisine: Egyptian, Levantine, Palestinian
Keyword: chili sauce, condiment, egyptian, gluten free, hot sauce, palestinian, parve, shatta, vegan
Author: The Elegant Economist
Equipment
Food Processor
Ingredients
8freshSerrano peppers(or 4 large jalapeƱo peppers)
2-3freshred chili peppers
8clovesfresh garlic
6driedChinese chili peppers
1TbspAleppo pepper
smallhandful of fresh coriander (cilantro)
2Tbspolive oil
2Tbspunseasoned rice vinegar(or 1 Tbsp apple cider vinegar)
1tspsugar
juiceof half a lemon
pinchof salt (to taste)
Instructions
If you prefer a less spicy sauce, remove the pith (white parts) and seeds from the peppers before placing in the food processor.
Add all chilis, garlic, and coriander (cilantro) to your food processor and pulse until chunky.
Add olive oil, vinegar, sugar, lemon juice, and a pinch of salt and blend until it reaches your desired consistency. Add more salt if desired, and serve.