Kuwaiti Daqoos (Tomato, Garlic, Cilantro Sauce)
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.
- Ready In:
- 4 tablespoons oil (vegetable, canola or olive)
- 2 garlic cloves, pressed
- 1 (24 ounce) can plum tomatoes (good quality one)
- 1⁄4 cup 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.
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Fresh tomatoes, garlic and cilantro all organic and locally grown were used to prepare<br/>this recipe! Doesn't get much better than that! I used an unknown variety of<br/>heirloom tomato (dark brownish-red color...?) and did not add any additional water. First, we tried the sauce with Recipe #482992 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.1Reply
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.2Reply