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Title: Yemenite Hot Sauce
Yield: 1 1/2 Cups

Ingredients

      6    red or green chilies, seeded
      6    garlic clove(s), peeled
      2 tb lemon juice (approx)
    1/2 c  cilantro or flat-leaf
           -parsley finel; y chopped
      1 ts ground cumin seeds
      1    salt and pepper

Instructions

Pur,e the chilies and garlic, adding enough lemon juice to make a
smooth paste.

Transfer the chili paste to a bowl and stir in the cilantro, cumin,
salt and pepper.

Note: This is a very hot sauce. Use it sparingly and wear gloves when
handling the chilies.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
187

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