Reviewed: Nov. 1, 2009

Very tasty and traditional african condiment. I used a large handful of rehydrated del arbol peppers as these are easy to find in the grocery store. I sauteed the garlic first in a bit of olive oil and add chopped fresh mint after removing from the heat. Then blended all the ingredients in my chopper. Slather on steaks before grilling/broiling and mix into mayo to make a killer steak sandwich.

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ESC

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Reviewed: Aug. 27, 2009

This is a great recipe! As always, I mix things up a bit, I will often add lemon juice right before serving with bread, and (I live in houston, this goes GREAT with tex-mex) I usually put in some chipotle pepper as well!

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Louise

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 30, 2009

Very similar to what we have when we go to North Africa. It had great heat. We had it with lamb burgers. I can't wait to try it tomorrow with tuna.

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linda

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

Wonderful recipe, very forgiving! I modified ingredients based on what was available, and came out excellent, probably not quite as spicy as the original, as the bird chilies weren't to be found. Makes a great sauce for pork or chicken when mixed with plain yogurt, can be used as a stir-fry sauce, and was yummy just plain on top of smoked oysters. One thing that seemed nice was to toast the cumin and coriander seeds in a dry skillet before blending. Next time I will add the chilies after blending the rest so that the sauce is slightly chunky instead of pureed.

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DrKen

Cooking Level: Expert

Home Town: Dickinson, North Dakota, USA

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Reviewed: May 3, 2008

This is So SO SO Flavoursome, I have made it 6 times and everytime it has come out perfectly,everytime though i have added more Chillies to increase the heat..BEST CHILLI SAUCE AROUND.. Great on ham sandwiches..

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