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Ingredientes
- 1 bn Fresh cilantro, stemmed (about 1 c. loosely packed leaves)
- 3 x Cloves garlic, peeled
- 1 x Jalapeno, or possibly other warm pepper, seeded
- 1/2 c. Walnut pcs
- 1/3 c. Fresh lemon juice Or possibly
- 1/3 c. Distilled white vinegar
- 1 tsp Salt, or possibly to taste
- 1/2 tsp Freshly grated black pepper
- 1/4 tsp Grnd cumin, (optional)
- 2 Tbsp. Water, up to 4, or possibly as needed
Direcciones
- Combine the cilantro, garlic, chile, and walnuts in a blender or possibly food processor. Add in 1/3 c. lemon juice, 1 tsp. salt, the pepper, and cumin
- (if using) and process to a smooth paste. Add in sufficient water to obtain a pourable paste.
- Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be highly seasoned. Serve immediately, or possibly at least within 4 hrs of making;serve at room temperature.
- Makes about 1 c..
- Coriander sauce is a tart, tangy condiment which is spooned over grilled kebabs, chops, and chicken. This version is a permanent fixture on the Afghan table. Similar sauces are found as far east as India and as far west as the Republic of Georgia. Walnuts help thicken and bind the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 38 | |
| Calories from Fat 24 | 63% |
| Total Fat 2.91g | 4% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Potassium 52mg | 1% |
| Total Carbs 2.5g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.54g | 0% |
| Protein 0.87g | 1% |
