Green Chili Sauce With Cumin And Cardamom

Recipe Ingredients

4 oz	113g	Fresh green chilies --
		Roughly
4		Garlic cloves - peeled and (large)
		Diced
1/2 cup	73g / 2.6oz	Roughly chopped parsley
1/2 cup	8g / 0.3oz	Roughly chopped cilantro
		Fresh lemon juice or water
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground cardamom
1		Salt

Recipe Instructions

Recipe by: Eat More, Weigh Less Puree the chilies with the garlic and fresh herbs in a small food processor. Add a little lemon juice or water to help blend the mixture, if necessary, then add the spices and blend again. Dilute with additional water or lemon juice, as needed.

Store in the refrigerator in a covered glass jar. This will keep a week or more. If you want a very hot sauce, do not remove the seeds and veins from the chilies before you chop them.

Source:
Kit Anderson

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