A fiery, vibrant green chili relish pounded with garlic, cilantro, and tomatoes. This essential Yemeni condiment adds an electrifying kick to every meal and is as fundamental to Yemeni tables as salt and bread.
Ingredients
6 green chilies, stemmed
4 cloves garlic
1 large bunch fresh cilantro
2 tomatoes, chopped
1 tsp ground cumin
1 tsp ground caraway
Juice of 1 lemon
1/2 tsp salt
2 tbsp water
Instructions
1Roughly chop green chilies and garlic. Place in a mortar and pestle or food processor.
2Add fresh cilantro leaves and stems, chopped tomatoes, cumin, and caraway seeds.
3Pound or pulse into a chunky paste, adding lemon juice and water to reach your desired consistency.
4Season with salt and taste — adjust chili level by adding more or seeding the chilies for less heat.
5Transfer to a small bowl and serve immediately. Sahawiq is best fresh but keeps refrigerated for 3 days.
Did You Know?
No Yemeni meal is considered complete without sahawiq — it is said that a Yemeni would rather skip the main dish than eat without this condiment.