Condiments, Dressings & Sauces > Middle Eastern Recipes > Shigni >
Somali hot sauce
2 large red chilies
2 plum tomatoes
1 TBS coriander leaves, finely chopped
1-1/2 tsp. lemon juice
1/4 tsp. salt
1 TBS tamarind paste
1 TBS tamarind pulp*
Combine all the ingredients in a blender; process on high speed for about four minutes or until smooth. Store unused portions in the refrigerator; mixture will keep for a few days.
*Tamarind Pulp: Using dried tamarind, reconstitute in hot water; soak for about fifteen minutes. Push through sieve to remove stringy particles and seeds. Use the pulp and its water soak in recipe.
Suggestions: Serve Shigni slightly chilled with rice or spaghetti, or use as a dip for chips and crackers.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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