This zippy African condiment makes everything taste better. 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 it over fish, chicken or beef, or add some to soup or cheesy dishes. Adapted from a recipe in Taste & Travel International magazine.
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 medium 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, but leave 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.
For a sandwich spread, stir together 2 parts mayonnaise and 1 part Dhania Sauce.
TESTED IN IMPERIAL