I was turned on to this zippy African condiment by a recipe in Taste & Travel International magazine, and just had to share it. This is my take on the recipe. Full of fabulous flavour rather than fat or calories, Dhania Sauce is a thin condiment. (Mint sauce, albeit even thinner, comes to mind as a comparison.) You may spoon Dhania Sauce over fish, chicken or beef, or add some to soup or cheesy dishes. It makes everything tastes better.
2 large cloves garlic
2 tbsp (30 mL) chopped ginger root
1 red cayenne chili, seeded, sliced
4 oz (125 g) cilantro leaves + tender stems (1/2 large bunch)
2 tomatoes (12 oz/375 g), quartered
1/4 cup (60 mL) each: lemon juice, white vinegar
2 tbsp (30 mL) granulated sugar
2 tsp (10 mL) or more kosher salt
With food processor running, toss in garlic to chop. Add ginger and cayenne. Pulse to chop. Add cilantro, tomatoes, lemon juice, vinegar, sugar and 2 tsp (10 mL) salt. Pulse to purée, leaving some texture. Adjust salt.
Before using, give Dhania Sauce a big stir.
Makes 2 cups (500 mL).
D is for Dhania: Fresh cilantro leaves, from the coriander plant, are also known as dhania.
Creamy Dhania Sauce: Stir together 1 part each of mayonnaise and Dhania Sauce.
Dhania Spread: For a sandwich spread, stir together 2 part mayonnaise and 1 part Dhania Sauce.
TESTED IN IMPERIAL