* Exported from MasterCook *
Egyptian Chili Pepper Hot Sauce - Shatta
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cloves garlic -- minced
2 tablespoons white vinegar
6 ounces tomato paste -- (1 can)
2 teaspoons cumin
red chili pepper -- (if you like it hot!) to taste
1 cup chopped parsley
1 cup chopped fresh coriander -- (cilantro)
2 tablespoon olive oil
In a blender, puree minced garlic, two tablespoon olive oil, vinegar,
tomato paste, remaining 1 teaspoon salt, cumin, parsley, coriander, 1 cup
of water, and chili pepper, if desired. Blend well.
Cook until mixture boils. Lower heat, Simmer until cooked.
Store in a jar in the refrigerator. This condiment will keep for many
months.
Serves 8
ChupaNote: traditionally Egyptians serves this sauce with Koshary; a dish
of macaroni and lentils with caramelized onions. Chili pepper - use fresh
(with or without the seeds) or dried red pepper flakes.
Cuisine:
"Egyptian"
Source:
"All Recipes"
S(Formatted by Chupa Babi):
"March 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 56 Calories; 4g Fat (53.7% calories
from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
175mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 20056 0
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