This is a super versatile hot sauce. It’s fresh and zingy and goes well with just about everything: I put it on tacos, serve it with oysters, cooked prawns or even with barbecued lamb.
Makes 450 ml (15 fl oz).
Ingredients 12
1⁄2 onion, diced
200 g green tomatoes, diced
200 g tomatillo, diced
2 cloves garlic, finely diced
1 jalapeño, finely diced
3 long green chilli, finely diced
50 ml water
50 ml white vinegar
50 ml lime juice
30 g desert lime
1 tsp salt
1⁄4 bunch coriander (cilantro), plus the roots, chopped
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Method 4
Put the , , , , and in a large pot.
Add the , , , and .
Cook for 15 minutes, then add the and roots.
Blend everything well using a hand-held blender and bottle straight away in sterilised glass bottles (see my tips below). The sauce will keep for up to 2 months in the fridge.
Mabu Mabu's tips
Makes 450 ml (15 fl oz). The sauce will keep for up to 2 months in the fridge.
To sterilise jars, wash them in hot soapy water, then place them in the oven at 110°C (200°F) for about 15 minutes until they are completely dry.
