Basbaas (Green Somali Hot Sauce)
Time 10 minutes
Yields Makes 2 cups
![Intense with fresh green chiles, this bright sauce is a flavorful condiment eaten with all sorts of Somali dishes.](https://ca-times.brightspotcdn.com/dims4/default/7ea1d83/2147483647/strip/true/crop/4032x2520+0+252/resize/1200x750!/quality/75/?url=https%3A%2F%2Fcalifornia-times-brightspot.s3.amazonaws.com%2F37%2F2d%2F6d9824fa47f69f548ff06f3c2c78%2Fla-photos-handouts-la-fo-salmon-sambuus-02.jpg)
(Ifrah Ahmed / For The Times)
This green Somali hot sauce is eaten as a condiment for sambuus and a variety of Somali dishes. If you’d like it less spicy, remove the seeds from the jalapeños before blending.
1
In a blender or food processor, combine the cilantro, vinegar, coriander, cumin, garlic, jalapeños, onion and lime juice and puree until smooth. Add more vinegar if you want a looser sauce. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to use.
Make Ahead:
The basbaas will keep in the refrigerator for up to 1 month.
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