blend · hot sauce
NATIONAL AWARD WINNERPrep 10 minTerrace Somali Cilantro &
Independent adaptation of a publicly published Hawa Hassan recipe. Not affiliated with, sponsored by, or endorsed by Hawa Hassan.
Somali Cilantro & from a national-award-winning chef.
Ratio
Ingredients
- Coconut Milk — 1/2 cup full-fat unsweetened (120 ml)
- Lime Juice — 3 tbsp freshly squeezed (45 ml)
- White Wine Vinegar — 2 tbsp white or white wine vinegar (30 ml)
- Cilantro — 1/2 cup packed leaves (20 g)
- Jalapeno — 2, stemmed and coarsely chopped
- Garlic — 2 large cloves, minced
- Sugar — 2 tsp granulated (10 ml)
- Salt — 1 tsp kosher, plus more as needed
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Terrace Somali Cilantro & wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Hawa Hassan is a cookbook author working in Somali / East African; recognized with James Beard Book Award: International 2022 (In Bibi's Kitchen).
Originally published as Somali Cilantro & Green Chile Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from In Bibi's Kitchen (Ten Speed 2020) via Food Network authorized reprint (published as “Somali Cilantro & Green Chile Sauce”). Full citation lives in Provenance.