Prep 6 mins
Cook 5 mins
This is an easy delicious sauce to have with Gulf Arabian dishes, particularly common served with fish or chicken. Basically my SIL's style daqoos.
- 59.16 ml oil (vegetable, canola or olive)
- 2 garlic cloves, pressed
- 680.38 g can plum tomatoes (good quality one)
- 59.14 ml loosely packed cilantro leaf, chopped (some stems but not the thick ones)
- sea salt, to taste
- Heat oil in pot not to hot. Add pressed garlic, DO NOT over cook. (I leave bit fresh by not mixing into the oil).
- Place all contents of tomato can and chopped cilantro into blender and blend until the cilantro is quite small and there is not chunks of tomato.
- Add contents to pot being careful it doesn't splatter if too hot. Heat and add water to make a pretty thin consistency and then add sea salt to taste.
- Serve hot with roast chicken or grilled fish and rice.
Wow, this is delicious and so quick to make. So I didn't have to wash the food processor, I added the chopped tomatoes and coriander (cilantro) to the garlic and then zapped the mixture with the stick blender! Made a few other slight changes. Used 2 tablespoons of oil, 2 tablespoons of water and a very generous 1/4 cup of coriander because we love it. Served over beef sausages. I plan to add the leftovers to a dip, but it is so tasty I could just drink it. Thanks so much for posting.
Fresh tomatoes, garlic and cilantro all organic and locally grown were used to prepare
this recipe! Doesn't get much better than that! I used an unknown variety of
heirloom tomato (dark brownish-red color...?) and did not add any additional water. First, we tried the sauce with Fiesta Tacos then on steamed cauliflower and broccoli, yesterday morning with scrambled eggs. The uses are endless! Good stuff this! Reviewed for NA*ME Tag/Summer and Veg Tag/August.