Coriander Chili Sauce (Tibet) Sonam Penzom Sibeh
"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."
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1 bunch cilantro
- 4 green chilies, small size or 2 jalapeno chiles
- 1⁄2 cup red chile, dried and crushed
- 1 cup yogurt or 1 large tomatoes
- 5 garlic cloves
- 1 teaspoon salt
- 1⁄2 cup water
directions
- Cut the cilantro into short lengths; if you are making the tomato version, cut it into quarters.
- Place all ingredients into a blender until just uniform but still chunky.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
