Chili Coriander Sauce
Added by mr spice | Sat 08 May 2010 @ 14:37
Summer is on the way when we start serving this...It\\\'s a great sauce to serve with grilled fish or meat and can be eaten hot or cold
2 cloves of garlic
4 pieces of fresh coriander including roots, if that\\\'s how they come...it\\\'s about 200ml when chopped
2 small green or red, or one red and one green, chillies, or more if you like it hot.
1 tablespoon of lightly roasted coriander seeds
A good pinch of salt
1 teaspoon of sugar
juice of 3 limes
(or 1 large lemon works alsoē Limes really are better with fish though)
50ml approx of neutral oil (sunflower, rape)
Variation - try adding a couple of shallots, but this is better if the sauce is warmed.
Combine all ingredients, except oil, and blend together.
Drizzle oil slowly into the resulting paste until you achieve the texture you want.
I like a thick, creamy sauce, so I\\\'m a bit sparing with the oil.
I also like plenty of texture so I don\\\'t blend for too long.
You can serve cold or heat it through for about 30 secs in a hot pan (I use the meat pan once I\\\'ve taken the meat out).
Serve in a sunny garden with plenty of friends...