An Israeli fiery hot sauce served at every falafel stand around Israel. It’s a prerequisite…but I say, it’s darn good with just about any roasted, grilled or fried meat. My version takes its inspiration from Yotem Ottolenghi’s excellent recipe. This sauce only keeps about 1 week in the fridge. Can be frozen.
Make 1 cup
½ handful parsley leaves and stems, preferably flat leaf
1 large handful cilantro leaves and stems
2 very large cloves garlic, or 4 regular size
3 hot chilis (don’t skimp here) such as jalapeno with seeds, habanero with seeds, serrano with seeds
¾ tsp ground cumin
½ tsp ground cardamom
¼ tsp ground cloves
½ tsp salt
½ tsp pepper
3 tbsp olive oil
juice of ½ a lemon
¼ cup water (approx.)
Place all ingredients in a blender or small food processor. Process to a thick paste, adding water as required.
