Green chili sauce with cumin and cardamom

4 servings

Ingredients

Quantity Ingredient
4 ounces Fresh green chilies --
Roughly
4 larges Garlic cloves -- peeled and
Di
½ cup Roughly chopped parsley
½ cup Roughly chopped cilantro
Fresh lemon juice or water
1 teaspoon Black pepper
1 teaspoon Ground cumin
¼ teaspoon Ground cardamom

Directions

pn Salt Recipe by: Eat More, Weigh Less Puree the chilies with the garlic and fresh herbs in a small food processor. Add a litttle 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. 18 calories, ⅕ gram fat per 2 tablespoon serving.

Recipe By :

From: Dscollin@... Date: Thu, 16 Feb 1995 15:20:37 -0500

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