Basbaas
🌶️ Fresh green basbaas with coriander, lemon and vinegar, mild sweet pepper and measured chilli, served in small amounts.
Ingredients
- 100 g washed seeded mild green sweet pepper
- 20 g washed green jalapeño stem removed, or less to taste
- 30 g onion
- 20 g washed well-drained fresh coriander
- 1 small garlic clove about 4 g
- 20 ml freshly squeezed lemon juice
- 20 ml food-grade white vinegar, 5% acidity
- 1 g salt
- 10–20 ml drinking water only if needed for blending
Preparation
Wash and drain vegetables and herbs. Stem and seed sweet pepper. Protect hands handling chilli and remove inner membranes if desired; this does not guarantee no heat.
Weigh pepper, chilli, onion, coriander and garlic. Cut to fit a clean small processor.
Pulse with lemon, vinegar and salt, scraping sides with clean spatula. Add only little water if needed for slightly textured green sauce.
Check consistency and heat with a tiny taste on a clean spoon. Starting with less chilli is easier than correcting an overly hot sauce.
Transfer to clean food-safe covered pot and refrigerate immediately at 4 °C or below unless serving now. Use dedicated clean spoon.
Twelve small condiment portions, about a tablespoon each depending on yield. Fresh basbaas is not sterilised preserve or room-temperature sauce.