Al Brady
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Sahawiq Akhdar (Green Yemeni Hot Sauce)
🕑 Added 2025-06-04 10:35:00 +0000 UTC1 tsp cumin seeds
½ tsp cardamom seeds
1 tsp coriander seeds
¼ tsp caraway seeds
½ tsp black peppercorns
50g fresh coriander, roughly chopped
50g fresh parsley, roughly chopped
10g fresh mint
1 lemon, zest & juice (to taste)
4-6 green jalapeño chillies
2-4 cloves garlic
½ tsp kosher salt, more to taste
100g olive oil (plus more to adjust consistency)
Method:
Toast the Spices
Add the cumin, cardamom, coriander, caraway and black peppercorns to a dry frying pan. Toast gently over a medium heat for 2–3 minutes until fragrant, stirring frequently. Alternatively, toast in an oven at 140ºC for 3–4 minutes. Be careful not to let them burn or the flavour will turn bitter.
Grind the Spices
Transfer the toasted spices to a spice grinder or pestle and mortar and grind them to a fine powder. Set aside.
Prepare the Sauce
Add the chopped coriander, parsley, mint, chillies, garlic, lemon zest and ground spices to a food processor along with the salt.
Blend the Sauce
With the processor running, slowly drizzle in the olive oil until the mixture forms a loose, textured paste. Add the lemon juice and blitz again until everything is well incorporated.
Adjust to Taste
Taste and adjust with more salt, lemon juice or olive oil for balance and texture.
Store and Serve
Transfer the Sahawiq to a clean jar or airtight container. Store in the fridge for up to one week.
Sahawiq is perfect as a dip for falafel, drizzled over shawarma, or a punchy condiment with grilled meats and vegetables. Feel free to sprinkle with some extra Aleppo chilli flakes over the sauce before serving, for an extra kick.
Enjoy dudes! 🤘
