AuthorRedpost MediaOriginating from the Canary Isles, this piquant green sauce works well with all things fish, chicken and vegetable.
Deseed and finely chop the green peppers and chillies. Put in a colander and mix in the salt. Leave for an hour to drain. This will get some of the bitterness from the peppers and extend the shelf life.
Remove the stems from the coriander and parsley and roughly chop the leaves
Put the garlic and herb stalks in the food processor and blitz until smooth.
Add salted peppers and chillies, cumin, ½ the vinegar and lemon juice and blitz again. It needs to be fairly smooth or the pieces of pepper skin will be annoying.
Add the herbs and drizzle in the olive oil while pulsing every few seconds.
Check the salt and cumin levels and add more vinegar and lemon juice if you like it a bit sharper.
Ingredients
Directions
Deseed and finely chop the green peppers and chillies. Put in a colander and mix in the salt. Leave for an hour to drain. This will get some of the bitterness from the peppers and extend the shelf life.
Remove the stems from the coriander and parsley and roughly chop the leaves
Put the garlic and herb stalks in the food processor and blitz until smooth.
Add salted peppers and chillies, cumin, ½ the vinegar and lemon juice and blitz again. It needs to be fairly smooth or the pieces of pepper skin will be annoying.
Add the herbs and drizzle in the olive oil while pulsing every few seconds.
Check the salt and cumin levels and add more vinegar and lemon juice if you like it a bit sharper.