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    You are in: Home / Recipes / Coriander Chili Sauce (Tibet) Sonam Penzom Sibeh Recipe
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    Coriander Chili Sauce (Tibet) Sonam Penzom Sibeh

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    lynnski / LA's Note:

    Tibetan food is usually very mildly seasoned. According to the chef at my favorite Tibetan restaurant, it is the least spicy of the Himilayan cuisines. However, various hot sauces are served on the side. This chili sauce is one of the popular ones. It has two versions, one featuring yogurt, the other with tomato. This sauce does not keep for longer than a few days because the fresh cilentro loses flavor quickly.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the cilantro into short lengths; if you are making the tomato version, cut it into quarters.
    2. 2
      Place all ingredients into a blender until just uniform but still chunky.

    Ratings & Reviews:

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    Nutritional Facts for Coriander Chili Sauce (Tibet) Sonam Penzom Sibeh

    Serving Size: 1 (66 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 28.0
     
    Calories from Fat 8
    28%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.5 g
    2%
    Cholesterol 3.1 mg
    1%
    Sodium 247.6 mg
    10%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 2.5 g
    10%
    Protein 1.5 g
    3%

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