Recipe by UmmBinat
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.
Top Review by Leggy Peggy
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.
- 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
Directions See How It's Made
- 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.