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.
Makes 1/2 cup
The cardamom
reveals the origins of this Yemenite-based sauce. Its sweetness is
barely detectable as such, but it gives an added dimension to the
chilies. This is delicious with yams and sweet potatoes, with corn
dishes, stirred into soups, or spread on crackers. Any fresh green chili
can be used: Serrano's, jalapenos, Anaheim's. Even a green bell pepper,
mixed with a small amount of hot chili, can be used by those who have a
low tolerance for heat.
